Mixing development
Track water absorption, development time, stability, resistance and overmix tolerance under controlled mixer energy.
Anionic food emulsifier · E472e / INS 472e
Food Grade DATEM Emulsifier
Select DATEM by ester composition, fatty-acid source, physical form and dough response—not the E472e name alone. Validate mixing tolerance, proof stability, gas retention, oven spring and crumb against the same flour and process.
- Identity
- Mixed glycerol esters
- Food number
- E472e / INS 472e
- JECFA CAS
- 308068-42-0 · 100085-39-0
- Primary use
- Bakery dough strengthening
Bespring commercial specification, form, packing and MOQ are not published—request current source documents.
Mixture identityNo single molecular formula
Lipid sourceOrigin declared
Dough testedSame flour + process
Use qualifiedCategory-specific rules
Commercial distribution, not a pure molecule
What is DATEM E472e?
JECFA defines DATEM as mixed glycerol esters of mono- and diacetyltartaric acid and fatty acids from edible fats and oils. Reaction conditions and raw-material proportions affect the component distribution; commercial material can also contain small amounts of free glycerol, fatty acids, tartaric acid and acetic acid.
The accepted identity is therefore the complete DATEM/INS 472e definition plus a source-specific specification. CAS alone cannot establish composition or bakery equivalence.
Strengthen the dough interface
How DATEM changes yeast-leavened dough
DATEM is commonly screened as an anionic dough-strengthening emulsifier. Its practical value is determined by interactions among flour proteins, starch, lipids, water, mixing energy and fermentation—not by a generic “emulsification” claim.
Gas-cell stability
Measure dough extensibility, resistance, fermentation expansion and collapse rather than assuming more strength is always better.
Oven response
Compare oven spring, loaf volume, sidewall shape, break/shred and crumb-cell distribution.
Eating and shelf life
Check crumb firmness, resilience, chew, dryness and staling; excess strengthening can harm machinability or texture.
Define the required strength windowWeak flour may need more reinforcement; already strong or highly oxidized dough can become too elastic and insufficiently extensible. Optimize with the entire improver system.
Compare with a controlled bake
DATEM bakery qualification protocol
Lock raw materials
Use one flour lot and record protein, damaged starch, absorption, ascorbic acid, enzymes, mono-/diglycerides and other improvers.
Run a dose matrix
Include untreated control, current benchmark and multiple candidate levels. Do not publish a universal dosage.
Stress the process
Test normal and extended mixing, proof time and temperature, line rest and process interruptions.
Measure outcomes
Record farinograph/mix data where available, dough handling, proof height, specific volume, crumb image, texture and shelf life.
Performance boundary: DATEM can support gas retention and dough tolerance in a suitable system, but this page makes no loaf-volume, yield or shelf-life guarantee.
Public reference ≠ Bespring supply promise
JECFA DATEM reference and purchase controls
The 2009 JECFA values below are independent identity/purity references, not a Bespring TDS or batch COA.
| Field | JECFA reference | Buyer control |
|---|---|---|
| Acid value | 40–130 | Method and tighter application-grade target |
| Total acetic acid | 8–32% after hydrolysis | Method, batch value and sensory/odor check |
| Total tartaric acid | 10–40% after saponification | Method and grade consistency |
| Total / free glycerol | 11–28% / ≤2.0% | Method and batch result |
| Sulfated ash | ≤0.5% | 800±25°C method and result |
| Lead | ≤2 mg/kg | Current destination/customer limit and reporting method |
| Fatty-acid source/profile | Identity test; edible fats/oils | Source species/oil, hydrogenation, iodine value and claim documents |
| Physical/application fields | Not fixed by INS identity | Form, particle distribution, dispersibility, thermal behavior and bake benchmark |
Current public-data decision: source specification required
No verified Bespring commercial DATEM specification was found in the reviewed page materials. Acid/saponification values, form, fatty-acid source, packing, MOQ, certifications and shelf life remain document requests—not claims.
JECFA Monographs 7
Current mixture definition, two CAS entries, identity, purity and test methods.
Review the 2009 monographCodex GSFA 472e
Current functions, food-category provisions, maximum levels and notes.
Review INS 472e provisionsSelect by mechanism and label
DATEM vs. adjacent dough improvers
DATEM
Anionic emulsifier commonly selected for dough strengthening and gas-cell stability.
SSL / CSL
Lactylates have different chemistry and performance. Compare strength, crumb, permitted use and label declaration.
Mono- & diglycerides
Often screened more for crumb softness and starch interaction; they are not direct DATEM equivalents.
Enzyme systems
Enzymes act catalytically and depend on substrate/process. Compare flour variability, tolerance, shelf life and label strategy.
For acid/base gas-release design rather than yeast-dough strengthening, review the bakery leavening phosphate guide.
Source-to-line approval
How to qualify a DATEM grade
- 1
Lock identity and source
Confirm INS 472e, production definition, edible fat/oil origin and required declarations.
- 2
Audit composition
Align acid value, tartaric/acetic acid, glycerol, fatty-acid profile, ash, lead and methods.
- 3
Match physical delivery
Approve liquid/paste/solid or powder form, carrier if any, particle distribution and dispersion process.
- 4
Run controlled bakes
Use matched flour and process to compare dough rheology, tolerance, volume, crumb and texture.
- 5
Scale and stress
Validate dosing, premix uniformity, line stops, proof variation, shelf life and rework.
- 6
Set receiving controls
Approve COA, sampling, odor, form, packaging, storage and change notification.
Buyer questions
DATEM E472e FAQ
Is DATEM a single chemical compound?
No. It is a distribution of mixed glycerol esters whose composition depends on raw materials and processing. Use INS 472e plus the source specification.
Does every DATEM grade perform the same in bread?
No. Composition, fatty-acid source, physical form, dispersibility and flour/process interactions can change performance.
Is more DATEM always better for loaf volume?
No. Excess strengthening can reduce extensibility or harm handling and texture. Optimize with a control and dose matrix.
Can DATEM be replaced one-for-one with SSL or monoglycerides?
Not reliably. Their chemistry, mechanism, legal uses and effects on strength versus softness differ. Reformulate and validate.
What should a bulk DATEM RFQ contain?
State application, flour/process, benchmark, target bake metrics, fatty-acid source restrictions, form, quantity, packing, destination and documents.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA and Codex GSFA.
Composition- and bake-led sourcing
Request a DATEM grade review
Share the flour, improver system and controlled bake target so the source can be screened meaningfully.
- Flour, recipe and current improvers
- Mixing, proofing and baking process
- Dough, volume, crumb and texture targets
- Source restrictions, quantity and documents