For the food scientists and R&D professionals: DATEM’s primary mechanism involves interacting with gluten proteins and starch. It strengthens the gluten network by forming complexes, le···

The clean label movement is reshaping ingredient choices. DATEM, while a synthesized ingredient, is often perceived more favorably than some artificial additives. It plays a crucial function···

For international food brands, consistent ingredient quality is non-negotiable. Fluctuations in emulsifier performance can lead to major production headaches and brand reputation risks.We su···

Investing in a quality emulsifier like DATEM isn’t just an ingredient cost—it’s a strategic decision for efficiency. By improving dough tolerance, reducing mixing time, and extending shel···

Are you facing challenges like low volume, dense crumb, or rapid staling? These common bakery issues often stem from weak gluten structure. DATEM acts as a dough strengthener, providing:• I···

While DATEM is a star in bread, its functionality extends far beyond! It’s also effective in cakes, tortillas, noodles, and even some processed meats to improve texture, stability, and mach···