Apimar Foods (EN) › Emulsifiers › E472
E472 is not one additive but a family of emulsifiers made by combining mono- and diglycerides with organic acids. Each variant has its own E number and its own job: DATEM strengthens bread dough, citric acid esters support antioxidants, lactic esters aerate creams. Apimar Foods supplies them to food manufacturers across Europe, together with PGPR and sucrose esters for related applications.
Technical data
| Parameter | Value |
| E472a | acetic acid esters – coatings, fat-based products, fried products |
| E472b | lactic acid esters – aeration of confectionery creams and toppings |
| E472c | citric acid esters – antioxidant synergist, meat products, margarines |
| E472e | DATEM – dough strengthening in industrial bakery |
| E476 (related) | PGPR – lowers the viscosity of chocolate masses |
| E473 (related) | sucrose esters – beverages, dairy, fruit coatings |
DATEM or E471 in bread
Both are used in bakery but solve different problems. Many industrial recipes use both.
| Criterion | DATEM (E472e) | E471 |
| Main effect | dough strength, gas retention, volume | soft crumb, delayed staling |
| Best for | high-speed lines, weak flours, frozen dough | long shelf life bread and rolls |
| Effect on crumb softness | limited | strong |
| Effect on loaf volume | strong | moderate |
For crumb softness and shelf life see mono- and diglycerides E471.
Applications
- Industrial bread and rolls – DATEM for dough strength and volume
- Chocolate and compound coatings – PGPR to reduce viscosity and cocoa butter use
- Margarines and fat blends – citric and lactic esters
- Whipped toppings and confectionery creams – lactic acid esters
- Meat products – citric acid esters as antioxidant synergists
- Coated and fried products – acetic acid esters
Technical notes
The right ester depends on the process and pH, not only on the product type. Describe your process in the inquiry – line speed, dough type, processing temperature – and we will suggest a variant to start with.
PGPR is usually combined with lecithin in chocolate: lecithin reduces plastic viscosity, PGPR reduces yield value. Together they lower the amount of cocoa butter needed for enrobing.
DATEM works best in doughs that need tolerance to mechanical stress and long proofing.
Labelling and EU regulations
Each ester is declared with its own name or E number, e.g. „emulsifier (E472e)” or „emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids)”.
All variants listed here are authorised food additives in the EU under Regulation (EC) No 1333/2008, with conditions of use defined per food category.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
Which E472 do I need for bread?
Usually DATEM (E472e), sometimes combined with E471. DATEM strengthens the dough, E471 keeps the crumb soft.
What does PGPR do in chocolate?
It lowers the yield value of the chocolate mass, so the chocolate flows and coats more easily with less cocoa butter.
Are these esters of vegetable origin?
Vegetable-based grades are available. Please state your requirement in the inquiry.
Can I get samples of several variants?
Yes, we send samples for recipe trials before the first order.
Related ingredients
- Mono- and diglycerides (E471) – anti-staling, aeration
- All emulsifiers – including sunflower and soy lecithin
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