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Distilled monoglycerides, mono and diglycerides, polyglycerol ester of fatty acids.

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Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

China Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides supplier
Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides supplier Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides supplier Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides supplier

Large Image :  Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

Product Details:

Place of Origin: China
Brand Name: VIVID
Certification: FSSC22000 HALAL KOSHER ISO
Model Number: DATEM

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Delivery Time: 7-14 working days
Payment Terms: T/T
Supply Ability: 200 tons per month
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Detailed Product Description
EU No.: E472(e)

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides widely used in bread

 

Diacetyltartaric acid esters of mono-and diglycerides is made of Acetic anhydride, tartaric acid and mono- and diglyceride. It is a kind of ionic emulsifier, and can be widely used in different kinds of food industries.

 

Diacetyltartaric acid esters of mono-and diglycerides(DATEM)

 

Application range Function Suggested dosage
Cheese Enhance silky feeling,improve cutting evenness 0.2%-0.5%
Acid modified milk drink With good acid resistance, promote fat emulsification, prevent protein flocculation,and prevent lamination 0.05%-0.10%, usually used with SMG and DMG
Fermented milk drink With good emulsification under low PH value, improve emulsification stability 0.1%-0.2%,usually used with DMG
Cream Improve emulsification stability 0.3%-0.5%,usually used with SSL and PGE
Grease Help to put fat crystal in order,improve the emulsifying stability,enhance the air-holding ability 0.2%-0.5%
Bread improver Improve crumb structure, soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity 0.2%-0.3% of dough
Cold drink(except ice) Improve aeration ability, promote fat spread evenly 0.2%-0.3%
Confection Help fat and sugar get mixed evenly,and obtain a shiny surface 1%-5%
Flour products Improve gluten, reduce turbid situation when cooking 0.3%-1.0%
Vegetable beverage Provide a stable emulsion effect 0.1%-0.2%
Protein beverage Promote emulsifying of dairy fat, provide a smooth mouth feeling 0.1%-0.2%

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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