DATEM, E472e, CAS No.6027-23-2, also called diacetyl tartaric acid ester of mono- and diglycerides, food emusifier, a hydrochloride salt of Hordenine manufactured through chemical synthesis. It is an ivory white powder or particle solid. DATEM has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as an additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder. DATEM can also be used as an emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.
|Appearance||White or off-white solid|
|Acid Value (mgKOH/g)||68|
|Ester Value (mgKOH/g)||410|
|Heavy Metals(pb) (mg/kg)||0.1mg/kg|
|Acetic Acid (w/%)||15|
|Tartaric Acid (w/%)||13|
As a professional DATEM supplier, we’re engaged in export and distribute DATEM for years.
Raw Materials price: Prices of raw material dehydrated cream or hydrogenated vegetable-based are stable.
Market demand and supply : demand and supply is stable. Production capacity of the DATEM manufacturers didn’t change much.
Market Forecast: Considering the current market trend, price of DATEM E472e will be stable in the coming months.
DATEM is gluten free and widely used in gluten free food to provide baking to create a strong gluten network in dough to biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.
Full name of DATEM is diacetyl tartaric acid ester of mono- and diglycerides, DATEM is general recognized as halal.
DATEM is general recognized as Kosher classified as Parve.
DATEM is generally considered a safe ingredient. DATEM side effects may: heart fibrosis and adrenal overgrowth (found in animal studies)
DATEM can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier used in baking to create a strong gluten network in dough. DATEM is used to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, bread, coffee whiteners, salsa con queso, ice cream, and salad dressings.