Diacetyl Tartaric Acid Ester of Mono-and Diglycerides Application

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter, and other fields. Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. Used in cream to make the product stable, uniform and delicate.

Polysorbate has strong emulsification, dispersion and stabilization effect, widely used in candy, ice cream, biscuits and others.

DATEM has strong emulsification, dispersing, and aging resistance effects, widely used in food, bakery, butter, syrup, etc. It can increase the springiness, toughness, and gas-holding capability of dough effectively, reduce its softening degree, increase the volume of bread and steamed bread, and improve their organization and structure.