|EC No||E 472e|
|Iodine Value||Max 3|
|Dropping Point||Approx.38 C|
|Acid Value||Max 62-76 mgKOH/gm|
|Saponification Value||380-425 mgKOH/gm|
|Heavy Metals (as Pb)||Max 10mg/kg|
|Arsenic||Max 3 mg/kg|
|Cadmium||Max 1 mg/kg|
|Lead||Max 2 mg/kg|
Datem is a Diacetyl Tartaric Acid Ester of Mono and Diglycerides made from fully Hardened Oil. It is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available.
|Appearance||Off-white to light yellow|
|Odour||Sour, Acetic Acid, Vinegar|
DATEM 95-62-80 CC is used as a food additive in bread, cakes, non-dairy creamers and non-dairy whipped toppings. In bread it acts as a dough conditioner. In cakes and non-dairy products, it acts as a dispersion agent and foam stabiliser respectively. It is also free of Palm-oil and serves as a good emulsifier for Kosher and Halal food preparations.
DATEM 95-62-80 CC is a hydrophilic emulsifier which is easily dispersible in water. This food additive is considered the best emulsifier for strengthening the gluten network in bread dough.
In Summary, the application of DATEM has a lot of advantages as a bread improving ingredient.