Food DATEM Emulsifier Diacetyl Tartaric Acid Esters Of Mono And Diglycerides

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM Emulsifier for Food

Product details
1 Chemical Name:
Diacetyl tartaric acid monoglyceride (DATEM)

2 traits:
Milky white powder or granular solid, can be dispersed in hot water, can be miscible with oil, soluble in ethanol, propylene glycol and other organic solvents.

3 Standard Specification:
Products meet: food safety national standard food additives diacetyl tartaric acid monoglyceride GB25539

4 Product Type:
Diacetyl tartaric acid monoglyceride
DATEM
Emulsifier (food grade)
Baking, flour products, dairy products, dairy creamer, ice cream, grease

5 Features and Applications:
With emulsification, stability, anti-aging, preservation and so on. Used in bread, pastry, cream, hydrogenated vegetable oil, dairy products and other products.
1. To improve the emulsifying properties, to prevent oil and water separation, as emulsifiers and dispersants.
2. Increase the dough gluten, increase the volume, improve the structure, soft texture, to prevent aging.
3. To form a complex with starch to prevent the loss of starch swelling and improve the gelatinization properties of starch.
4. For the end of fat, improve the stability of the emulsion to prevent oil and water separation. For cream, make the cream soft and delicate.

6 use and dosage:
1. The product added to the water above 60 ℃, stirring dissolved after use or add to the product used in combination. As the product is soluble in oil, can also be used together with the oil dissolved after heating.
2. According to GB2760 "Food Additive Standard" provisions.

Datem 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 (Refer to FCCIV 39-2010)