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Monoglycerides, esterified > as emulsifiers for food

The esterified monoglycerides can be subdivided into datems, acetems, lactems and citrems. Datem is an acronym of diacetyl esters of monoglycerides (E 472 e). Acetem is an acronym of acetic acid ester of mono- and diglyceride (E 472 a). The abbreviation citrem stands for citric acid ester of mono- and diglycerides (E 472 c).


Lamegin®, Lametop®


The form of esterified monoglycerides is varying by product type (fine powder, powder, paste, greasy paste, viscous oil or liquid oil). The condition is also type dependent and can range from waxy solid or waxy soft to liquid, viscous liquid and to beads, powder or pellets.
Stability: The product must be stored only in the original container and in a cool place. The storage temperature has to be 0 - 20 °C and the product shall be protected against temperatures below 0 °C and above 30 °C. The product is stable at least 12 to 24 months (type dependent) in its unopened original packaging under the above mentioned conditions.


The product range datem is for superior baking performance of yeast raised products in terms of higher dough stability, tolerance and higher volume. BTC provides a variety of specialty monoglyceride formats, such as unsaturated, liquid, very fine powder form or spray dried and sunflower-based datems.
Acetem is designed for whipping toppings, food coating and lubricant or anti- foaming agents.
For the application as coating for jellies, toffee, sausages or anti-spread ingredients the product range citrem is the best suggestion.
Lactic acid esters of mono-and diglycerides (E 472 b), called lactems, are especially designed for whipping toppings and cake shortening.