DATEM (E472e) · Dough Strengthening Emulsifier for Bread, Buns & Bakery Improvers

Key characteristics

• Common name: DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides).
• E-number: E472e.
• Type: emulsifier and dough conditioner for yeast-leavened bakery products.
• Primary functions:
  • Dough strengthening and improved gluten development,
  • Improved gas retention and oven spring,
  • Enhanced loaf volume and crumb uniformity,
  • Improved tolerance to high-speed mixing and process variability.
• Typical use areas:
  • Pan bread and toast bread,
  • Buns and rolls (hamburger/hot dog),
  • Pizza dough and flatbreads,
  • Frozen dough (selected systems),
  • Bakery improver premixes.
• Labeling: commonly declared as “DATEM”, “emulsifier (E472e)” or “diacetyl tartaric acid esters of mono- and diglycerides” depending on local regulations.

Atlas supports bakers and premix producers with grade selection and formulation guidance to hit volume, crumb and processing targets.

Indicative specification points

Specifications vary by grade and regional standards. Typical parameters include:

• Appearance: powder, beads or flakes; color from off-white to light yellow (grade-dependent).
• Odour/taste: neutral to mild, free from off-odours.
• Acid value / saponification value: controlled within specified ranges (per standard methods).
• Moisture: controlled to ensure good flow and handling.
• Insoluble matter: limited to support consistent performance in dough systems.
• Heavy metals and contaminants: restricted in line with food ingredient standards.
• Microbiological quality: appropriate for food-grade emulsifier produced under controlled conditions.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where available) can be supplied from approved producers to support audits and regulatory submissions.

Pan bread, toast bread & industrial loaves

• Improves dough stability and gas retention, supporting higher loaf volume and better oven spring.
• Enhances crumb uniformity and reduces collapse risk under variable proofing conditions.
• Supports consistent performance when flour strength varies seasonally or by supplier.

Buns, rolls & soft bakery

• Improves machinability and shaping on high-speed lines.
• Supports fine, uniform crumb and better bite in hamburger and hot dog buns.
• Helps maintain structure with enriched formulas (fat/sugar) where dough can weaken.

Pizza dough, flatbreads & artisan-style systems (industrial)

• Improves dough handling, extensibility balance and stability during processing.
• Supports consistent proof and bake performance in high-throughput operations.

Frozen dough & par-baked concepts (selected systems)

• Can support structure and gas retention after freeze/thaw in some frozen dough systems (validate in trials).
• Often used with enzymes and other conditioners designed for frozen processing challenges.

Bakery improver premixes

• Frequently used with ascorbic acid, enzymes and monoglycerides in improver blends.
• Supports standardized performance across different flour qualities and production lines.

Formulation guidance

• Dosage depends on flour strength, formulation (fat/sugar), process conditions and target bread characteristics.
• DATEM is commonly added to flour during dry mixing or via improver premixes for even distribution.
• Evaluate:
  • Mixing tolerance and dough development window,
  • Proof stability and gas retention,
  • Loaf volume, crumb structure and sliceability,
  • Staling/softness over shelf life (often addressed with other emulsifiers and enzymes).
• Regulatory: confirm permitted uses, maximum levels and labeling requirements in each destination market and product category.

Quality & documentation

• Supplied as food-grade DATEM (E472e) with agreed specifications for key quality parameters and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates (where available) and other compliance files.
• Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for regulatory compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

• Standard packaging options include bags or cartons with inner liners; palletized export packaging available.
• Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from moisture, heat and direct sunlight.
• Because DATEM is fat-based, avoid high temperatures that can cause caking or melting; follow supplier storage guidance.
• Shelf life is defined on the product specification and COA; customers should verify flowability and performance during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your bakery type (pan bread, buns, pizza/flatbread, frozen dough, improver premix), flour characteristics, production process (mixing time, proofing, baking), target loaf volume/crumb goals, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable DATEM grades and integrated bakery improver strategies.