Diacetyl Tartaric Acid Esters of Mono and Diglycerides(DATEM) E472e

Datemcan 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. Datem 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 the flour is of good quality and the operation is perfect, the volume of bread made by Datem is larger than that of other emulsifiers.

Product Details:

● Appearance: ivory powder or granular	● Place Orign: China
● EEC No.: E472e	● CAS No.: 100085-39-0
● Code: DATEM	● Formula: ‌ C₂₉H₅₀O₁₁
● Shelf Life: 12 month if stored properly
● Certification: FSSC22000/ISO9001/HALAL/KOSHER

Payment & Shiping Terms:

Minimum Quantity: 1MT
Packaging Details: 25kg/carton,PE inner bag
Delivery Time: 10-15 days
Payment Term: T/T

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Tag : Categories : Food Emulsifiers

Specification

ITEM	Specifications
Acid Value (mg KOH/g)	45-95
Saponification value (mgKOH/g)	280-380
Total tartaric acid(%)	10-40
Total glycerol(%)	11-28
Total acetic(%)	8-32
Free glycerol(%)	≤2.0
Ignition residue (%)	≤0.5
Pb/(mg/kg)	≤2.0

Packing

25 kgs net /CTN,PE bag inside

Storage and Transportation

Sealed and stored in the low temperature,dry,cool and well-ventilated place,in order toprevent from moisture and caking.

Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious.

Application

This product has strong emulsification,dispersion,anti-aging and other effects,and is a good emulsifier and dispersant.

1.It can effectively enhance the elasticity, toughness and air holding capacity of the dough,and reduce the weakening degree of the dough.Increase the volume of bread and steamed bread and improve the organizational structure.

2.Interact with amylose to delay and prevent the aging of food.

3.Used for cream,it can make the product smooth and delicate.

4.It is used in butter and concentrated butter to prevent oil precipitation and improve stability.

5.It can also be used for sugar,syrup and spices.

6.When used in non-dairy creamer,the emulsion of the product can be uniform and stable,and the taste is delicate.