
Diacetyl tartaric acid monoglycerides E472e DATEM
- 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 powder with good fluidity. It has a melting point of 45°C and is readily soluble in hot water. It is a nonionic emulsifier with an HLB value of 8-10. This product has strong emulsifying, dispersing, preservative, and anti-starch aging effects , and is commonly used as an 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 volume, improve the texture structure, enhance the elasticity, toughness and gas retention of the dough, make the texture smooth and mellow, and 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,and improve the retention and stability.
margarine
Enhance the stability of the water-in-oil system to make the product smooth and fine.
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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