When you need to choose an emulsifier in production, the first thought is often that they are all more or less the same. In reality, mono- and diglycerides (E471), lecithin (E322) and DATEM (E472e) act through completely different mechanisms and solve different problems. Understanding these differences is key to achieving the desired texture, extending freshness and optimising costs.
What the HLB Value Actually Means
HLB (hydrophile-lipophile balance) is a scale from 0 to 20 that predicts emulsifier behaviour. Values from 1 to 6 indicate emulsifiers that are more oil-loving and act as softeners for the internal structure in baking. Values from 9 to 16 are more water-loving and act as gluten strengtheners. Values between 6 and 9 have a dual function, depending on the system.
E471 has an HLB of around 3, making it highly lipophilic and oriented towards softening the core of bakery products. Lecithin has an HLB between 7 and 9, giving it a mild dual role. DATEM has an HLB between 8 and 9, but it is anionic, which enables specific binding to proteins.
E471: The Specialist for Freshness and Softness of the Core
Mono- and diglycerides are the most economical and widespread emulsifiers in baking. Their primary mechanism is the formation of inclusion complexes with starch amylose. This prevents starch retrogradation, the process that is the main cause of the internal structure firming in bread and cakes during storage.
It is crucial that E471 is in the alpha-crystalline form, as this form gives the highest complexing index with amylose and the best freshness-extending effect. In practice, this means that hydration before use can significantly affect efficiency.
E471 is ideal for products where the priority is core softness and extended shelf life: bread, pastries, cakes and biscuits. Typical dosages range from 0.25 to 1 percent relative to flour.
Lecithin: The Natural Dual Player
Lecithin is a natural phospholipid, most commonly derived from soy or sunflower. Unlike E471 and DATEM, it is of natural origin and is perceived on the label as a more acceptable ingredient, making it attractive for clean label products.
Its functionality is milder but more versatile. It improves the internal structure, contributes to softness and extends freshness, but does not act as strongly as E471 or DATEM. Studies show that lecithin can significantly improve volume and texture, especially in combination with other emulsifiers.
Lecithin is particularly useful in products where a more natural declaration is desired, but also in applications outside baking, such as chocolate, margarine and coatings. Its dosage is usually higher than E471 and DATEM, often around 1 percent or more, which can affect overall costs.
DATEM: The Specialist for Strength and Volume
DATEM is an anionic emulsifier whose action is directed exclusively at strengthening the gluten network. It binds to the hydrophobic parts of gluten, helps proteins unfold and form cross-linked structures, resulting in better gas retention and greater volume.
What sets DATEM apart is that, unlike E471, it does not form complexes with starch. This means its role is not softening the interior, but exclusively dough strengthening. That is why it is ideal for breads made from weaker gluten flour, for frozen doughs and for products requiring maximum volume.
Typical DATEM dosages are lower than E471 and lecithin, usually between 0.25 and 0.4 percent relative to flour. However, in combination with E471, the dosage can range from 0.3 to 0.5 percent.
How to Choose: A Practical Decision Matrix
If the priority is core softness and extended freshness, E471 is the most cost-effective choice. Its freshness-extending effect is proven and difficult to replace with another emulsifier at the same cost.
If the priority is volume and dough strength, especially with weaker flour or frozen doughs, DATEM is irreplaceable. Its action on gluten is specific and cannot be achieved with other emulsifiers.
If the priority is a more natural declaration and a mild dual effect, lecithin is the best choice. Although less effective per unit mass, its consumer perception and ability to combine with other emulsifiers make it valuable.
In practice, the best results are often achieved through combination. A blend of DATEM and E471 can simultaneously strengthen the dough and extend freshness. Studies have shown that a combination of emulsifiers and enzymes can deliver better results than individual components, with lower total dosages.