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Food Grade Datem Emulsifier for Bread Dough Strengthening
US$1.50-10.00
500 kg
Sample price:US$0.00/kg.Request sample
Product profile
CAS No.
100085-39-0; 308068-42-0Formula
Not a Single Molecular FormulaEINECS
309-180-8Model NO.
FOOD GRADEPackaging Material
PlasticStorage Method
NormalShelf Life
>12 MonthsType
Food EmulsifierResource
Esterification of Glycerol, Fatty Acid, TartaricNutritional Value
Provides Energy, Digestible Lipid DerivativeFunction
Dough Strengthener, Emulsifier, Improve Bread DougMain Ingredient
Diacetyl Tartaric Acid Ester of Mono-and DiglyceriTransport Package
25 Kg Kraft Paper Bag with Inner PE LinerTrademark
bespringOrigin
ChinaHS Code
291819Key features
Dough Strengthening Function - DATEM can support the structure of suitable yeast doughs, helping formulators target a useful balance of strength and extensibility.
Gas Retention Support - A matched grade can be evaluated for gas-cell stability during proofing and baking in the intended bread process.
Processing Tolerance - Controlled trials can assess dough response to mixing and proofing variations before production approval.
Bread Quality Development - Loaf volume, crumb structure and texture provide measurable criteria for comparing grades against an existing benchmark.
Composition and Process Matching - Ester composition, fatty acid source and dispersibility can be reviewed together with flour quality and the complete improver system.
Company profile
Business Type: Manufacturer/Factory CertifiedCustomization Options: Customization from Samples, Customization from Designs CertifiedExport Year: 11 Years CertifiedNearest Port: Qingdao PortAverage Response Time: ≤0.33h CertifiedTerms of Payment: LC, T/T, D/P, etc.
About Our Factory & Business Background
AddressRoom 1008, Building 6, Greenland Linghai, Dalonghu Sub-District, Yunlong District, Xuzhou
Plant Area80 square meters
International Commercial Terms(Incoterms)FOB, CIF, CFR, EXW
Average Lead TimePeak Season Lead Time: within 15 workdays Off Season Lead Time: within 15 workdays
Minimum Order Quantity1 Pc
Supply Chain Partners7
Our Production Capability & Technical Expertise
Main ProductsOrdinary Chemical Products, Food / Feed Additives
R&D Engineers1 people
Our Industry Experience & Global Business Record
Main MarketsNorth America, Southeast Asia/ Mideast, Africa, East Asia(Japan/ South Korea)
Repeat Buyers Choice50%~80%
Number of Foreign Trading Staff4
Overseas Agent/BranchNo
New Products Launched in Last yearNo
Our Certifications, Standards & Industry Recognition
Cooperated with Fortune 500No
Product Q&A
Q:What is DATEM used for in bread?
A:
DATEM is commonly selected as a dough-strengthening emulsifier. A suitable grade can support gas retention and processing tolerance, but the result depends on flour, formulation and mixing and proofing conditions.
Q:Is DATEM a leavening acid like SAPP?
A:
No. DATEM is an emulsifier used for dough functionality. SAPP supplies acid for bicarbonate leavening. They address different formulation mechanisms and are not interchangeable.
Q:Does increasing DATEM always increase loaf volume?
A:
No. Too much strengthening can reduce extensibility or impair handling and texture. Compare several trial levels with an untreated control and the current benchmark in the same flour system.
Q:Can DATEM be replaced directly by monoglycerides?
A:
Not reliably on an equal-weight basis. DATEM and monoglycerides can emphasize different effects on dough strength and crumb texture. Reformulate and validate instead of assuming equivalent functionality.
Q:What documents and process details are needed for a quotation?
A:
Provide the flour and recipe, current improvers, mixing and proofing conditions, target performance, physical form, source restrictions, quantity and destination. Request the actual DATEM specification, COA and applicable source declarations.
Send Inquiry
*To:
Bespring Chemical Co., Ltd
Bespring Chemical Co., Ltd*Content:
Supplier replies will be sent to your registered email
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