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About: DATEM     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Unit109465459, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: Thingdul:ChemicalObjectchemical substanceChemical compoundyago:WikicatCarboxylateEstersyago:WikicatLipidsyago:Abstraction100002137yago:Chemical114806838yago:Compound114818238yago:Ester114850483yago:Lipid114938907yago:Macromolecule114944888yago:Material114580897yago:Matter100020827yago:Molecule114682133yago:OrganicCompound114727670yago:Part113809207yago:PhysicalEntity100001930yago:Relation100031921chemical compoundyago:Substance100019613yago:Thing100002452yago:Unit109465459 New Facet based on Instances of this Class

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.