Diacetyl tartaric acid monoglycerides E472e DATEM

Diacetyl tartaric acid monoglycerides E472e DATEM

Category:

Products and Applications

Food Ingredients

Origin

China

Brand

CARDLO

Certification

Picture Name

Model

DATEM

Adding amount

  • Product Description
    • Commodity name: Diacetyl tartaric acid monoglycerides E472e DATEM
    • 参数: Country of Origin: Made in China Brand Name: CARDLO Certifications: FSSC, HACCP, ISO, HALAL, KOSHER, RSPO, FDA etc. Model: E472e DATEM
    • 原产地: China
    • 品牌名称: CARDLO
    • 型号: DATEM

    E472e- Diacetyl Tartaric Acid Esters of Mono & Diglycerides, DATEM,DATEM emulsifier. Diacetyl Tartrate Ester of Monoglyceride

    Product Introduction

    Diacetyl tartaric acid monoglyceride is a milky white to light yellow powdery solid, good fluidity, melting point 45 ° C, soluble in hot water, is a non-ionic emulsifier, HLB value of 8-10. The product has strong emulsification, dispersion, preservation, anti-starch aging effect, commonly used as O/W type emulsifier.

     

    European Code EN

    E472e 

    CAS Number

    977051-29-8

    molecularType

    C29H50O11

     

     

    Quality Index

    diacetyl tartaric acid mono and diglycerides
    Total tartaric acid/% 10 ～ 40 Acid number (mg KOH/g) 62~76
    Total Glycerin/% 11 ～ 28 Saponification value (mg KOH/g) 380~425
    Total acetic acid/% 8~32 Residue on ignition/% ≤ 0.5
    Free Glycerol/% ≤ 2.0 Heavy metals (as lead, mg/kg) ≤ 2

     

     

    Scope of application

     

    Bread

    Increase the volume, improve the organizational structure, enhance the elasticity of the dough, toughness and air retention, smooth taste, extend the shelf life.

    Cake

    Used as a foaming agent for premixed powder, the structure is stable and uniform, making the cake taste better and softer, and extending the shelf life.

    Ice Cream

    Promote the emulsification of milk fat, prevent the formation of coarse ice crystals, enhance the delicate taste, improve the expansion rate, improve the retention and stability.

    margarine

    Enhance the stability of the water-in-oil system and make the product lubricated and smooth.

     

    frozen food

    Enhance the water holding capacity of frozen dough, prevent the formation of ice crystals, stabilize the gluten network, improve the anti-freezing ability of yeast and dough, delay aging, and improve the boiling resistance.

    Coffee Mate

    Promote uniform fat dispersion, enhance the white smooth milk feeling, improve the solid particles of water soluble speed.

     
     

     

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