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DATEM

Two types of these emulsifiers are calcium and sodium stearoyl lactylates (CSL, SSL) and diacetyl tartaric esters of mono and diglycerides (DATEM esters). The bread and flour regulations 1984 permit the use of SSL at up to 5 g kg-1 in all bread while DATEM esters are permitted in all bread without limit. Typical use levels are around 0.5% on flour weight. CSL and SSL have been permitted in the USA since 1961. [Pg.86]

Lactic acid esters of mono- and diglycerides Acetylated or none tartaric acid esters of mono- and diglycerides (DATEM)... [Pg.558]

DATEM [472 d] mixed acetic and tartmic acid esters of mono and diglycerides E 472 f] ... [Pg.558]

In addition to SMG and DATEM, some other anionic surfactants that have been tried as dough strengtheners are shown in Eigure 18. Presently SSL is the one most widely used in the United States sodium stearyl fumarate did not find acceptance, and sodium lauryl sulfate is used mainly as a whipping agent with egg whites. [Pg.2225]

Surfactants modify the gelatinization behavior of starch. Figure 22 shows the changes in amylograph gelatinization curves for wheat starch caused by the inclusion of 0.5% of various emulsifiers (35). Of the three emulsifiers shown, DATEM is... [Pg.2231]

Dough conditioners (may contain mono- and diglycerides, sodium stearoyl lactylate, dicalcium phosphate, datem, sorbic acid, and/or carbon dioxide) Vinegar Soy flour... [Pg.142]

PGE Polyglycerol Esters of fatty acids DATEM Diacetyl Tartaric Esters of Mono-digiycerides GLP Glycerol Lacto Palmitate (Lactic acid esters)... [Pg.325]

The most important category of polar lipids used in European bread making are DATEM (Diacetyl tartaric acid esters of monoglycerides). [Pg.328]

Fig. 3.44 Performance of DATEM in bread. The numbers refer to differing DATEM products... Fig. 3.44 Performance of DATEM in bread. The numbers refer to differing DATEM products...
These effects correlate with the ratio of polar to non-polar material. As a result of this understanding, work is currently ongoing to develop new DATEM which confer not only high volume but also increased fermentation tolerance. [Pg.329]

Table 3.38 Comparison of the effects ofmono(di)glyceride and steroyl-lactylate with DATEM in bread... Table 3.38 Comparison of the effects ofmono(di)glyceride and steroyl-lactylate with DATEM in bread...
VS, vegetable shortening PS80, polysorbate 80 DATEM, diacetyl-tartaric acid ester of monoclycerides. [Pg.441]

Trade Name Synonyms Admul Datem [Quest Int l. http //www.questni]] Crodatem L t[Croda Food Services Ltd http //www.croda-foods.co.uk]-, Crodatem L50 f[Croda Food Services Ltd http //www.croda-foods.co.uk]-, Datagel f[Croda Chem. Ltd http //www.croda.co.uk]-, Datamuls 42 [Goldschmidt AG... [Pg.1198]

Cl 8-36 acid triglyceride Syncrowax HGLC 91052-81-2 Admul Datem Crodatem L Datagel Datamuls 42 Datamuls 43 Datamuls 4720 Datamuls 4820 Datamuls 4820 U Datem esters... [Pg.6648]

According to the EEC regulations DATEM may contain from 10 to 40% of esterified tartaric acid, whereas in the US the content of tartaric acid is limited to the range 14-20% by the Food Chemicals Codex. [Pg.231]

See other pages where DATEM is mentioned: [Pg.135]    [Pg.528]    [Pg.464]    [Pg.230]    [Pg.589]    [Pg.136]    [Pg.158]    [Pg.151]    [Pg.558]    [Pg.2183]    [Pg.2222]    [Pg.2223]    [Pg.2236]    [Pg.329]    [Pg.284]    [Pg.440]    [Pg.441]    [Pg.464]    [Pg.130]    [Pg.123]    [Pg.1149]    [Pg.1198]    [Pg.1198]    [Pg.231]    [Pg.231]    [Pg.231]    [Pg.231]    [Pg.232]    [Pg.130]   
See also in sourсe #XX -- [ Pg.136 ]

See also in sourсe #XX -- [ Pg.16 ]

See also in sourсe #XX -- [ Pg.461 , Pg.467 ]



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DATEM esters

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