Replacement of DATEM with Lecithin in Bakery Products

October, 2025

This article examines replacing the synthetic emulsifier DATEM (E 472e) with natural soy and sunflower lecithin. It analyzes the functional role of emulsifiers in bakery products, focusing on sliced bread and sugar cookies.

Hydrolyzed lecithin shows improved interaction with starch and gluten, offering a clear, clean-label benefit over DATEM.

Emulsifiers in Bakery

Emulsifiers are essential in bakery production because they stabilize fat–water mixtures, enhance gas retention, and slow crumb firming. An emulsion is a mixture of two immiscible phases where the dispersed droplets are usually between 0.1 and 10 µm in size. Its stability relies on an emulsifier’s ability to:

Lower the interfacial tension at the oil–water boundary.
Create a barrier that prevents small droplets from merging.
Interact with proteins and starches in the flour matrix.

In this study, we focus on DATEM and lecithin.

DATEM

DATEM (E 472e) are diacetyl tartaric acid esters of mono- and diglycerides. Their main characteristics are:

High surface activity, with an HLB higher than monoglycerides.
Interaction with starch and gluten forms complexes that enhance gas retention and loaf volume.
Thermal stability during baking and storage.

LECITHIN

Lecithin is a by-product of oil refining. It is a natural emulsifier (medium HLB) that supports oil-in-water emulsions and acts as a starch-and protein-complexing agent, offering:

Plasticity and better dough handling.
Improved crumb structure and mouthfeel.
A clean-label alternative, since it is not considered synthetic.

Bakery Products and the Role of DATEM

Key Benefits of Lecithin in Bakery Products

Replacing a synthetic emulsifier like DATEM with a natural alternative such as lecithin provides both functional and marketing benefits:

Experimental Results in Different Products

SLICED BREAD

In collaboration with a leading Greek bakery, we successfully reformulated their sliced-bread production by replacing conventional emulsifiers (DATEM E-472e and standard soy lecithin) with our hydrolyzed soy lecithin VEROLEC HE NON GMO IP plus enzymes. The client reported excellent results and approved the new formulation for commercial use.

Our hydrolyzed soy lecithin VEROLEC HE NON GMO IP combined with enzymes functions as a natural emulsifier and dough improver.

Main benefits in sliced-bread applications:

Improved dough handling and crumb structure. Enhances the gluten network, making dough easier to work with and creating a finer, softer crumb.
Extended freshness. Helps retain moisture in the crumb and slows starch retrogradation.
Clean-label compliance. Plant-based, non-synthetic ingredient that align with modern consumer expectations.
Volume and texture optimization. Encourages greater loaf volume and consistent texture.

SUGAR COOKIES

Several trials were conducted with varying lecithin types and levels. Two botanical sources were tested, each as both standard and hydrolyzed lecithin:

Verolec: standard soy lecithin
Giralec: standard sunflower lecithin
Verolec HE-60: hydrolyzed soy lecithin
Giralec HE-60: hydrolyzed sunflower lecithin

First, a blank batch containing 0% emulsifier was produced. Then, the effect of DATEM at 0.18% (typical dosage) was evaluated. From that baseline, cookies were made, replacing DATEM with each lecithin at the exact 0.18% dosage. Finally, higher lecithin levels (0.22% and 0.26%) were tested.

The results are shown in the bar charts. The first (black) bar represents the blank (0% emulsifier). Observe how DATEM (orange bar) improves over the blank, then compare those improvements with each lecithin at the different dosages. Since the objective is to exceed the blank and match DATEM’s performance, it can be concluded that lecithin can be comparable to DATEM. Fracturability is the attribute showing the most significant improvement.

$hardness and fracturability charts$

CONCLUSIONS

Replacing DATEM with lecithin allows the bakery industry to create cleaner-label products and satisfy consumer demand for plant-based, minimally processed ingredients. However, each bakery system (sliced bread, cookies, cakes) needs optimization of dosage and blends to balance texture, volume, and freshness.

Sliced bread: Hydrolyzed lecithin is an effective, multifunctional, clean-label solution that enhances dough structure, processing, and crumb freshness, helping bakeries meet production goals and market expectations.
Sugar cookies: DATEM offsets hardness caused by reduced fat, resulting in a softer, more fracturable, and crisp texture, with improved crumb porosity at 0.18%. Hydrolyzed lecithin performs similarly to DATEM at the same dosage in hardness and fracturability tests. No differences were found between soy and sunflower sources, so choice can be based on allergen considerations.

Both Verolec HE-60 and Giralec HE-60 are successful DATEM alternatives for making high-quality sugar cookies.

References

LASENOR. (2021). R&D NEWS: Substituting DATEM with Lecithin in Sugar Cookies. Edwards, W. P. (n.d.). The Science of Bakery Products. Woodhead Publishing. Whitehurst, R. J. (n.d.). Emulsifiers in Food Technology.

Article Sourced from Lasenor