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Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides

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Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides

Place of Origin : Guangzhou, China

Brand Name : VIVID

Certification : HACCP ISO

Model Number : DATEM

MOQ : 1mt

Price : Please contact sales person

Packaging Details : 10kg in a plastic barrel inside a carton

Delivery Time : 7 to 14 days

Payment Terms : Please contact sales person

AdoModel Number:ur : E472e DATEM

Application : Food additive, emulsifier

Grade : Food grade

Usage : Candy,emulsifier, or surface active agent

Packing : 25Kg/bag, or according to the request

Appearance : Milky white or light yellow powder

Product name : Diacetyl Tartaric Acid Esters of Mono-diglycerides

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Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides​

Description:

  • 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: Bakery, Candy, Dairy etc.
  • Grade: Food grade
  • Manufacturer: Guangzhou Masson Science & Technology Co., Ltd
  • Export Market: Europa, South America, South-east Asian and Africa etc

Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides

Product characteristics and function:

  1. Enlarge the size of bread and improve the structure.
  2. Improve the appearance of bread.
  3. Enable the mouth feel of bread to remain soft. Prolong shelf life of bread.
Appearance: powder
Colo: white or light grey
Adour: odorless

Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides

Specification:

Arsenic (mg/kg) ≤ 2
Lead (mg/kg) ≤ 2
Salmonella (25k or 25ml) absent

Applications:
(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.

Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides


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