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Product Details:
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| Brand:: | VIVID | Type:: | Emulsifiers, THICKENERS |
|---|---|---|---|
| Appearance:: | Waxy Beads | Color:: | White To Yellowish |
| Application:: | Food Addtive | Shelf Life:: | 2 Years |
| Place Of Origin:: | Guangzhou, China | Storage:: | Cool Dry Place |
| Grade:: | Food Grade | Other Names:: | E472e |
| High Light: | emulsifier in food,additives in food |
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Bakery Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM 80%
Diacetyl tartaric acid mono (di) glyceride is abbreviated as DATEM. It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure. It can also be used for sugar and syrups and spices.
Application:
It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. 1. It can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure. 2. Interact with amylose to delay and prevent the aging of food. 3. When used for cream, it can make the product smooth and delicate. 4. 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. The use of non-dairy creamer can make the product emulsion uniform and stable, and the taste is delicate.
Diacetyl Tartaric Acid Esters of Mono-and Diglycerides(DATEM)
| Application range | Function | Suggested dosage |
| Infant formula food | Promote emulsifying of dairy fat, help absorb nutrition and has a anti-oxidation effect | 0.5%-2.4% |
| Whipping cream | Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams | 0.2%-0.4%, usually used with DMG and PGE |
| Coffeemate and solid drink | Give a more uniform fat spread, enhance a more silky milk sense, improve the water-soluble speed of solid beads. | 0.5%-1% of oil and fat,usually used with DMG,total emulsifier dosage is 5% |
| Pudding | Control fat spread,improve acid resistance | 0.15%-0.3%,usually with PGE |
| Margarine | Adjust crystal structure, anti-oxidation,prevent splashing during frying | 0.2%-1.0% |
| Acid modified milk drink | With a good emulsifying effect under low PH value, provide a fresh mouth feeling | 0.08%-0.12% |
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
