These surfactants are the go-to emulsifier for commercial baking. Mono and Diglycerides are glycerol molecules with one or two fatty acids attached via interesterification. The result is a multi-functional ingredient. What do they do in baked goods? Improve loaf volume Create a softer crumb Extend textural shelf-life of cakes and bread Optimize aeration of cake [...]
Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) Also known as diacetyl tartaric acid esters of mono- and diglycerides of fatty acids What is DATEM? Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so [...]
Mono and Diglycerides What are Mono and Diglycerides? Mono and diglycerides are surfactants produced by interesterification of fats or oils with glycerol. They are the most commonly used emulsifiers in baked goods, where they perform the following functions:1 Improve loaf volume Create a softer crumb Extend textural shelf-life of buns, cakes and [...]
