Datem80% can interact with gluten protein to form a complex. Datem emulsifier connects gluten molecules to form a macromolecular gluten network that enhances the elasticity, toughness, and air retention of dough. Datem80% will increase the volume of bread and improve the tissue structure of bread. Emulsifier e472e can also act with amylase to delay the aging speed of the product. When... https://www.cnchemsino.com/products/datem/diacetyl-tartaric-acid-ester-of-mono-and-diglycerides-80.html