11 08, 2020

The Role of Mono and Diglycerides in Baking

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 [...]

2 11, 2015

Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)

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 [...]

10 06, 2015

Emulsifiers

Emulsifiers What are Emulsifiers? Emulsifiers are surface-active ingredients that stabilize non-homogeneous mixes, like water and oil.1,2 When water and oil exist in a system, the oil eventually separates and floats to the top.  To stop this, emulsifiers are used as an intermediary for water and oil. Various emulsifiers are used in foods [...]

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