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, RSPO certified sustainable 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
  • RSPO 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

Donuts, sweet dough and pastry

Improved machinability and raw material tolerance

Improved emulsion stability

Coffee whitener

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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IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.