Palm olein–based liquid DATEM for bakery and processed foods.
| Features | Easy liquid dosing, strong emulsification capacity, palm-derived. |
| Benefits | Enhances dough conditioning and product volume, improves emulsion stability. |
| Typical Properties | Form: Liquid; Acid Value: 70–95; Saponification Value: 420–470; Iodine Value: 70–90. |
| Applications | Bread, cakes, biscuits, soups, sauces, processed dairy. |
| INCI Name | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) |