DATEM vs. Other Emulsifiers: Choosing the Right Tool for the Job

Date: 2025-12-18

Visits: 217

Not all emulsifiers are created equal. While SSL and Mono/Diglycerides are common, DATEM stands out for its exceptional dough strengthening and crumb softening properties, especially in high-volume yeast-raised products.

Choosing the right emulsifier can optimize your cost-in-use and final product quality. Need guidance on which emulsifier fits your application? Our technical team can help.

Get expert advice:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#FoodScience #Emulsifiers #BakeryProduction #Ingredients #FoodManufacturing

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