DATEM emulsifier for strengthening dough and improving volume in baked goods.
| Features | Enhances gas retention and dough structure, provides stable emulsification. |
| Benefits | Increases loaf volume, improves crumb softness, strengthens dough handling. |
| Typical Properties | Form: Powder; Acid Value: 65–95; Saponification Value: 380–440 mgKOH/g; Iodine Value: 65–90. |
| Applications | Bread, buns, cakes, biscuits, non-dairy creamers. |
| INCI Name | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) |