(Datem) Diacetyl Tartaric Acid Esters
of Mono and Diglycerides- Liquid-E472e

Product Specification

EC No. E 472e
Acid Value Max75-95mgKOH/gm
Iodine Value 40-50g I/100g
Saponification Value 480-510 mgKOH/gm
Dropping Point Liquid
Heavy Metals (as Pb) Max 10mg/kg
Arsenic Max 3 mg/kg
Lead Max 2 mg/kg
Mercury Less than 10 mg/kg
Arsenic Max 1 mg/kg
Cadmium Max 1 mg/kg


DATEM 95-62-80 LQ is a Liquid Diacetyl Tartaric Acid Ester of Mono and Diglycerides with mid-level tartaric acid content.


DATEM 95-62-80 LQ is used in Bread, Short-dough Biscuits and Oleo Resins.


DATEM 95-62-80 LQ is a hydrophilic emulsifier which is easily dispersible in water. In bread it acts as a dough conditioner. In short- dough biscuits it plays a number of important functions. In Oleo- resins it acts as a dispersion agent.

Benefits in Bread

  • * Liquid dosing ensures good dispersibility in dough
  • * By strengthening the gluten network and improving gluten extensibility it increases the volume of bread
  • * It creates better dough elasticity, resulting in better over-spring
  • * It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.
  • * Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress
  • * Partially reduces added gluten.

Benefits in Biscuits

  • * Improves the distribution of fat in dough thereby allowing the reduction of fat used by up to 20% without the need to add excess amounts of water to maintain dough consistency
  • * Improves volume of biscuits
  • * Adds plasticity to the dough thereby improving machinability, cutting, and moulding
  • * Improves crispness, bite, texture and eating quality
  • * Acts as a lecithin replacer

Benefits in Oleo-resins

  • * Improves the dispersion of oleo-resins in water
  • * Stabilises such water-in-oil emulsion