PANODAN® DATEM

Emulsifier for efficient processing and fat reduction.

Bakeries can draw on PANODAN® to optimize their efficiency and quality when producing bread, biscuits, sweet dough, pastry and donuts. The range is based on vegetable oils from soya, palm and/or rapeseed oil.

For easy handling and trouble-free production, we offer DATEMs in several formats, including fine or coarse powder, pellets and liquid.

Key benefits

  • Efficient processing
  • Improved product quality
  • Fat reduction
  • Certified sustainable palm-based options

Functional benefits by application

Application Benefit
Bread Stronger dough for easier processing and improved bread quality
Biscuits Reduced hardness in fat-reduced biscuits. Improved dough machinability. Increased raw material tolerance. Improved final product quality
Sweet dough, pastry and donuts. Pet food. Coffee whitener Improved machinability and raw material tolerance. Improved emulsion stability. No feathering
Cheese Improved melting properties and texture
Soups, sauces and dressings Improved heat and emulsion stability
Pet food Reduced power consumption. Increased extrusion capacity. Reduced water consumption. Uniform expansion. Uniform starch gelatinization. Reduced fine particles during drying

Application areas

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Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
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