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Variations are obtained through:

• the type and concentration of monoglyceride 
• the content of tartaric acid

PANODAN® DATEM is Danisco's trade name for diacetyl tartaric acid esters of monoglycerides.

Application areas

Examples of application areas include:

• PANODAN® DATEM improves the viscoelasticity of wheat gluten in yeast-raised dough due to its ability to interact with gluten protein films. The gluten retains the carbon dioxide produced by the yeast, and the result is improved dough tolerance, finer crumb texture and increased volume in baked goods
• PANODAN® DATEM is used in biscuits to develop a different texture and to reduce the fat content without compromising the quality
• PANODAN® DATEM provides feathering stability and improved whiteness in coffee whiteners
• PANODAN® DATEM provides emulsion stability in dressings

Product range

The product range is wide, and which product to choose will depend on the final application.

Product examples

• PANODAN® VISCO-LO 2000
• PANODAN® M2020
• PANODAN® A2020

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.