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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When you choose DuPont Nutrition & Biosciences, you get more than simply ingredients. You gain access to unique expertise, experience and capabilities in nutrition bar formulation and marketing that can help advance your business priorities.

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Take a deeper look inside DuPont Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

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Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.

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DuPont applies its in-depth knowledge and broad product portfolio beyond human food applications to help pet food manufacturers solve some of their greatest challenges.

 
 
 

Related Products

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The DIMODAN® range is based on sunflower, rapeseed, palm or soya bean oil.

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Based on palm, soya or coconut oil, GRINDSTED® ACETEM is widely used in chewing gum, topping powder, poultry carcasses and PVC.

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A highly hydrophilic emulsifier, the range is commonly used in margarines, sausages and confectionery, and is available in various formats.

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GRINDSTED® LACTEM is a widely used emulsifier in cream, desserts, topping powders and cake margarine.

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GRINDSTED® MONO-DI emulsifiers bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.

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GRINDSTED® PGE is widely applied in bakery products, oils, fats and plastics. The emulsifiers are produced by esterification of polyglycerols with vegetable-based fatty acids.

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GRINDSTED® PGMS is frequently used in bakery products, oils, fats and topping powders. The DuPont™ Danisco® range is produced by esterification of propylene glycerol with vegetable-based fatty acids.

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Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.

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Popular ingredients in bakery and dairy products.

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DuPont™ Danisco® Emulsifiers for improved aeration and stability.

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Versatile cake emulsifiers range for top-quality cakes at lower cost.

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Consumers are becoming more conscious about making responsible food choices .

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Emulsifier range for petfood products.

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By combining the functionalities of different Danisco ingredients we have developed various speciality blends to ensure easy processing and good product quality.

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DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, ℠ or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted.