World food giant launches Datem bakery emulsifier for cost s

World food giant has launched a new bakery emulsifier in its Datem line, designed to help manufacturers cut costs.

The new ingredient, available only in Europe for the time being, is said to deliver the same functionality as other core products in the line, but allows for cost reductions of 5 – 10 per cent.


The company’s line of ingredients are Datem emulsifiers (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids). They are designed to strengthen dough in order to prevent it from becoming sticky or from collapsing.

Added to the flour at levels of around 0.15 – 0.25 per cent, the powdered ingredient works by strengthening the dough’s gluten network.

The ingredients are all said to deliver the same functionality, but contain different tartaric acid levels to optimize them for different applications.

World food giant told that all versions of the ingredient will continue to be available as some customers may not wish to switch to the cheaper product because they feel more “secure” with their current formulation, or because they do not use high enough levels to make the cost savings significant.

However, those who choose to switch to the new ingredient will be able to reduce their costs by up to 10 per cent, she said. The ingredient is designed to replace other Datem products on a 1:1 basis.

Optimmizing components

According to Andersen, the ingredient was developed by “optimizing the components within the product so it performs better”.

In Europe, where the new ingredient is available immediately, it is labeled as a food additive under the E number E472e.

The ingredient is currently not available outside Europe. This is because it is only manufactured in Europe, and the additional transportation costs necessary to deliver it to other markets would negate the cost benefits over other ingredients in the range, explained Andersen.


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