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| Categories | Food Emulsifier |
|---|---|
| Brand Name: | VIVID |
| Model Number: | DATEM |
| Certification: | FSSC22000 HALAL KOSHER ISO |
| Place of Origin: | Guangdong, China |
| MOQ: | 2mt |
| Payment Terms: | T/T |
| Supply Ability: | 200 tons per month |
| Delivery Time: | 7-14 working days |
| Product name: | DATEM |
| EU No.: | E472(e) |
| Application: | Food Emulsifier |
| Appearance: | Milky White Powder |
| Grade Standard: | Food Grade |
| Packaging: | 20KG/carton |
| Company Info. |
| Guangzhou Masson Science and Technology Industry Company Limited |
| Verified Supplier |
| View Contact Details |
| Product List |
Bread Emulsifier DATEM Enlarge Breads Volume Improve Inner Structure And Smooth Taste Extend Shelf Life
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% |
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