Palm-based Power: A DATEM Substitute for Affordable, Quality Bread
The food industry is constantly evolving, and the latest innovation to shake things up is the emergence of DATEM substitutes. You may wonder why this is necessary.
Industrial bread production has been hit by the rising costs of raw ingredients like flour, fat and emulsifiers and supply shortages, affecting customers’ costs, including cafes and bistros. One of the essential ingredients in making bread is DATEM, which improves the texture, shelf life, and overall quality of the finished product.
According to a report by Zion Market Research, the global emulsifier market is expected to reach $15.15 billion by 2030. In the face of rising raw material costs, however, ingredients for making DATEM, such as tartaric acid and acetic anhydride, are becoming increasingly expensive and difficult to procure. In addition, acetic anhydride is a highly controlled item and tightly regulated in Asian countries.
This has led to the development of DATEM substitutes. These substitutes offer a more cost-effective solution while delivering the same benefits as traditional DATEM.
In this article, we will discuss the role of emulsifiers and improvers to be considered in making bread. We will also cover why DATEM replacement is a viable alternative in food manufacturing operations.
What is the role of emulsifiers in bread making?
Emulsifiers play a crucial role in making bread as they increase the stability of the bread dough by interacting with gluten proteins when the bread is kneaded. They keep the bubbles in the dough small and stable, preventing the formation of larger bubbles, which would result in an uneven crumb with harder and softer bites.
Additionally, emulsifiers disrupt the starch network in bread, preventing hardening and offering longer shelf life. They are popular with food manufacturers worldwide as they can be used in a wide variety of bread types, including wholemeal, baguette, and many other products for bread.
Emulsifiers are an essential ingredient in many modern bread recipes, and without them, making bread would be much harder and more time-consuming.
What are examples of improvers for strengthening bread?
Bread improvers are substances added to bread dough to strengthen and enhance its properties. Emulsifiers provide a number of benefits, including improved consistency, volume, and texture in all types of bread and buns.
These are some common bread-strengthening improvers:
- DATEM (diacetyl tartaric acid ester of mono- and diglycerides): This emulsifier interacts with gluten proteins during kneading and binds them to fats, strengthening the dough structure for proper expansion during proofing and baking. It is versatile and can increase the volume of various baked goods.
- SSL (sodium stearoyl lactylate): This emulsifier is commonly used in the process of making bread to improve the manageability of dough, increase its volume, and serve as both a dough enhancer and softener of the bread’s crumb texture. Its ability to interact with gluten proteins, promoting their aggregation, is attributed to its ionic and nonpolar properties.
- Enzymes: There are many types of enzymes used in making bread, each with its specific functions. Protease enzymes, for example, help to break down gluten proteins and improve dough handling, while amylase enzymes help to break down starch molecules and improve texture and crumb softness. Enzymes are typically added in small amounts and can help to improve the overall quality and consistency of the final bread product.
In making bread, strengthening agents help achieve desirable texture, volume, and shelf life. Regulatory bodies, such as the FDA and EFSA, approve these emulsifiers, and they are widely used in the bread industry to meet the demands of consumers.
The careful selection and use of these improvers can significantly impact bread quality and consistency, so it is crucial that one selects the type that best meets one’s needs.
Why use our DATEM replacer MASEMUL® EB 1008 and EB 1009?
Musim Mas is a vertically integrated company that offers palm oil derivatives and is an industry leader in innovative and sustainable developments. The company has developed a new emulsifier, MASEMUL® EB 1008 and EB 1009 that can serve as an alternative to DATEM.
The demand for DATEM is increasing, leading to higher raw material prices and prompting the development of a new cost-effective alternative emulsifier.
Here are the benefits of using the Musim Mas MASEMUL® EB 1008 and EB 1009 :
- Made from sustainable sources: Our multi-purpose bread emulsifier has a lower environmental impact, is more socially responsible, and is naturally GMO-free, trans-fat-free, and plant-based.
- Sold as a functional blend with our industry-leading emulsifiers: This DATEM replacer is our MASEMUL® EB 1008 and EB 1009. Together with our other emulsifiers, such as MASEMUL® EB 1005, EB 1006 and EB 1007 we offer ideally a one complete ingredient solution with multiple benefits. This simplifies the process of making bread for manufacturers, as they don’t have to worry about adding too many ingredients to produce desirable results.
- Provides an affordable alternative to DATEM while still maintaining the necessary properties: Our replacer is designed to provide the necessary dough-strengthening properties of DATEM but at a more affordable price. This is important for manufacturers looking to reduce raw material costs while still maintaining product quality.
Using the Musim Mas DATEM replacer can provide a sustainable, cost-effective, and versatile solution for the bread industry.
With its multi-functional benefits, all-rounded emulsifier solutions, and dough-strengthening properties, it is a valuable tool for manufacturers looking to maintain high-quality bread products while also addressing concerns about sustainability and affordability.
The Bottom Line
With increasing demand and rising prices for DATEM, finding sustainable and cost-effective alternatives has become more important than ever.
The development of DATEM substitutes has not only provided a solution to these challenges but also opened up opportunities for new and innovative food products. As the industry continues to evolve, the use of DATEM substitutes will undoubtedly continue to play a crucial role in shaping its future.