Food additives data book - wordpres

FUNCTION IN FOODS: Used in bread and yeast-raised products at levels of 0.2–0.6% of flour weight. DATEM possess
excellent dough-strengthening properties due to their ability to interact with gluten. They thus enhance
gas (CO2) retention and improve tolerance to mechanical handling. HLB 8–10 improves fat particle
distribution in coffee whiteners, thereby improving whitening effect. Effective at levels of 0.125–0.5%
in reduction of fat in biscuits.
Amylose complexing index 49 (fair)
HLB 7–8 (medium polarity)
ALTERNATIVES: E472f/ SSL/ Succinic acid esters
TECHNOLOGY OF USE IN FOODS: Invariably used in form of improvers. Fine-powdered forms are blended with up to 20% anti-caking
agents such as calcium carbonate or tricalcium orthophosphate and with soya flour, etc. Liquid and
paste forms are blended with fats (m.p. 35–38°C) and sugars.
Improvers are added to the dough to provide 0.2–0.6% DATEM on flour weight.
SYNERGISTS: Ascorbic acid/ Potassium or calcium bromate/ Enzymes (alpha-amylase, hemicellulase)
LEGISLATION: USA: UK and EUROPE:
US FDA 21 CFR §182.1101. GRAS – E472e; ADI 0–50mg/kg body weight
emulsifier, flavouring agent and adjuvant. EC Directive 95/2 (OJ No.L61, 18.3.95) Miscellaneous
Narrower compositional range than EC, Additives (Enacted in UK as Statutory Instrument 1995
i.e. 17–20% esterified tartaric acid, No.3187) Schedule 1 (Generally permitted for use in
14–17% esterified acetic acid, min 12% Food) Schedules 4 and 7 Purity Criteria laid down in
glycerol – Food Chemicals Codex, EC Directive 78/663 (OJ, No.L223, 14.7.78)
2nd edition (1972)
CANADA:
Permitted and used at up to 0.6% on flour weight
REFERENCES: Schuster, G. and Adams, W. (1981) Gibt es gemischte Wein-, Essig- und FettsaureEster des Glycerins
(E472f): Seifen, Öle, Fette, Wachse, (heft 3), 61.
Tamstorf, S. Emulsifiers for bakery and starch products. Danisco Technical Paper TP 1001.
ANY OTHER RELEVANT INFORMATION: Total tartaric acid min 10%, max 40%; Total glycerol min 11%, max 28%; Total acetic acid min 8%,
max 32%; Acid value 60–110
Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids 355