• 99% Min Purity DATEM Emulsifier E472e Food Additive
99% Min Purity DATEM Emulsifier E472e Food Additive

99% Min Purity DATEM Emulsifier E472e Food Additive

Product Details:

Place of Origin: MADE IN CHINA
Brand Name: CARDLO
Certification: HACCP, FSSC2200, ISO9001,ISO14001, ISO45001, MUI HALAL, RSPO, REACH, OK KOSHER, FDA certificate etc.

Payment & Shipping Terms:

Minimum Order Quantity: 1 TON
Price: WITH NEGOTIATION
Packaging Details: 25 KG/BAGS
Delivery Time: 7-11 WORKDAYS
Payment Terms: L/C, T/T
Supply Ability: 2000 TONS/MONTH
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Detail Information
Shelf Life: 24 Months Color: White
Appearance: White Powder Character: POWDER
Type: Foaming Purity: 99%min
Sample: Available
High Light:

E472e Food Additive

,

DATEM Emulsifier Food Additive

Product Description

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

DATEM is a non-ionic emulsifier with good flowability and HLB value of 8~10, which is milky white/light yellow solid powder and easily soluble in hot water. DATEM has functions such as emulsification, dispersing and anti-retrogradation, and is usually used as O/W emulsifier.

  • Product Discription

     

    Quality Index:

    Index Standard (GB25539-2010)
    Total tartaric acid / % 10~40

    Total glycerol / %

    		 11~28
    Total acetic acid / % 8~32
    Free glycerol / % ≤ 2.0
    Acid value (mg KOH/g) 62~76
    Saponification Value (mg KOH/g) 380~425
    Residue on ignition / % ≤ 0.5
    Pb(mg/kg) ≤ 2
       

     

    ​Applications:

Benefit
Bread Improves volume and texture and prolongs shelf life.
cake Used as foaming agent for cake pre-mixing powder. Prolongs shelf life.
Ice cream Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate.
<span color:#444444;"="" style="box-sizing: border-box; margin: 0px; padding: 0px; border: 0px none; outline: none 0px; vertical-align: baseline;">Margarine Stable emulsions, prevents delamination and sedimentation. Improves mouth feel.
Frozen food Improves water holding capability of frozen dough, and prevents formation of ice crystals, stabilizes network of wheat gluten. Improves freezing resistance of yeast and dough, delaying retrogradation.
Coffee-whitener Gives a more uniform fat globule size distribution, helps improve whitening effect and dissolve in water well.
  • Certificattions

​99% Min Purity DATEM Emulsifier E472e Food Additive With Good Flowability

 

 
Tag:

diacetyl tartaric acid monoglyceride,

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