DATEM Emulsifier Manufacturer and Supplier

This is our DATEM emulsifier (CAS No. 308068-42-0, E472e). It is a properly made diacetyl tartaric acid ester that works very well to strengthen gluten and improve structure. It consistently emulsifies different substances because it has an acid value of 68 mgKOH/g and an ester value of 410 mgKOH/g.

By 2025, we'll have built a full business that serves 97 customers around the world. We have a lot of experience in the baking, dairy, candy, and meat production industries. Our approved quality systems, such as FDA, ISO, HALAL, KOSHER, and BRC, make sure that every batch meets the highest standards for food safety around the world.

Why Choose Us?

Quick delivery and customization

Need an exact formulation? Within seven days, we come up with unique ingredient solutions, and production is finished in about fifteen days. We keep track of your goods so that you never run out of supplies when you need them.

Complete logistics around the world

We help your supply chain by moving things by sea, air, and land. You can put other food items into the same container, which will save you money on freight costs and keep the quality of your product.

Advantage of One-Stop Buying

Why deal with several suppliers? Our store has 208 items, so you can buy everything from emulsifiers to starches, cocoa, and stabilizers all at once. This makes buying easier, cuts costs, and makes sure quality is always the same.

Technical Support from Experts

Our program specialists give hands-on help with fixing, adjusting processes, and finding the best dose. We help you get the right thickness and volume for your rye bread, whether it's fresh or frozen.

Quality Guarantee for Life

We promise the standard of every package for a long time. We promise that you will be happy with our work, from the first sample to ongoing business sales.

DATEM Emulsifier Advantages

Better Strengthening of Dough

Gluten proteins react with our product to make a strong, stretchy network. This means that mass bread production can go up by 15 to 20 percent, even if the quality of the flour changes. When you make your loaves quickly, they will rise higher, have a more even crumb structure, and be very resistant to mechanical shocks.

Excellent Improvement of Texture

Crusty cakes and baked goods have a bouncy, chewy feel. The emulsifier lowers the surface tension of dough systems, which keeps the gas in the dough while it rises and bakes. This means a softer cake, longer shelf life, and a better taste.

Wide Range of Uses in Different Categories

In addition to being used in baking, this ingredient keeps dairy goods like ice cream and whipped cream from splitting into different phases. It makes the texture better and works well as a binder in sweets. For preparing meat, it improves emulsification in burgers and sausages, making sure they always have the same bite and keep their wetness.

How Well It Stores Cold

Frozen dough manufacturers benefit significantly from DATEM emulsifier. It keeps ice crystals from damaging the gluten networks during long-term storage, so your goods keep their fermenting power and structure integrity after they thaw.

Formulation That Saves Money

At the suggested dose of only 0.3-0.5% based on flour weight, you get big useful gains without changing the taste. It's great for clean-label products because it has a neutral taste quality.

Specifications

Parameter	Value
CAS Number	308068-42-0
E Number	E472e
Appearance	White or off-white solid
Acid Value	68 mgKOH/g
Ester Value	410 mgKOH/g
Heavy Metals (Pb)	≤0.1 mg/kg
Glycerol Content	15% (w/w)
Acetic Acid Content	15% (w/w)
Tartaric Acid Content	13% (w/w)
HLB Value	8-10
Recommended Dosage	0.3-0.5% (flour basis)