emulsifiers
Di Acetyl Tartaric Acid Ester – DATEM
DATEM is a premier ionic emulsifier that functions as a powerful dough conditioner. It works by attaching itself to the hydrophobic surfaces of gluten strands, creating strong intermolecular links that dramatically enhance gas-holding capacity under thermal duress.
Key Functional Benefits
- Maximum Gas Retention: Prevents gas cells from coalescing or collapsing, guaranteeing perfect crumb uniformity.
- Flour Quality Compensation: Allows industrial bakeries to achieve premium loaf volumes even when working with lower-protein or variable-quality wheat flour.
- Crisp Crust Development: Enhances surface properties to ensure a perfectly baked, golden-brown crust.
Specifications
| Acid Value | 60 - 90 |
| Saponification Value | 120 - 150 |
| Heavy Metals | 10 ppm Max |
| State | Fine powder |
