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DATEM
- Product Name: Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
- Type: DATEM Food emulsifier
- DATEM CAS: CAS: 100085-39-0 DATEM
- Appearance: Cream to Ligh Yellow Powder
- Applications: Food emulsifier DATEM
- Grade: food grade DATEM
- Manufacturer: Lifelong Chemical Co., Ltd
- Export Market: European, South American, North American, Asian and African etc
- Product Details
Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
Product Name:Diacetyl Tartaric Acid Esters of Mono- and Diglycerides
CAS: 100085-39-0 DATEM
Other Name:E472 datem
Applications:Emulsifier, food grade
DATEM hasastrong emulsifying, dispersing and anti-aging effects, and it is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and gas-holding properties of the dough, and reduce the degree of dough weakness. Increase the volume of bread and steamed bread and improve the structure. It can also be used for sugar and syrup and spices.
Manufacturer of high quality food emulsifiers Datem bread improver E472e diacetyl tartaric acid Esters of Mono and Diglycerides,DATEM emulsifier e472e
Characters:
Milky-white or light yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60℃ to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index :
|
Acid value (Calculated by KOH) / (mg/g) |
65-85 |
|
Saponification value (Calculated by KOH) / (mg/g) |
390-450 |
|
Total tartaric acid(W/%) |
10-40 |
|
Total glycerol(W/%) |
11-28 |
|
Total acetic (W/%) |
8-32 |
|
Free glycerol(W/%) |
≤2.0 |
|
Ignition residue (W/%) |
≤0.5 |
|
Pb/(mg/kg) |
≤2 |
Packaging:
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
