Diacetyl Tartaric Acid Ester of Mono and Diglycerides DATEM Supplier

DESCRIPTION

Diacetyl Tartaric acid ester of Mono-and diglycerides is commonly known as Datem e472e. Datem emulsifier with Ins472e has strong emulsification, dispersing, and aging resistance effects. Datem food additive is widely used in food, bread, butter, non-dairy creamer, cream, syrup, etc. Datem in bread is extremely essential and significant. When the flour is of good quality and the operation is perfect, the volume of bread made by emulsifier e472e is larger than that of other emulsifiers.

Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )

Characteristics

Dietary Attributes: Plant-Based, Non-GMO, Gluten-Free, Keto-friendly

Ingredient List: Diacetyl Tartaric acid ester of Mono-and diglycerides

Allergen(s): None

Solubility: Dispersed in hot water

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Chemsino Diacetyl Tartaric acid ester of Mono-and diglycerides

As one of the top food emulsifier suppliers in China, Chemsino has been committed to the research and development of Datem in food for different applications for over 16 years.

The wide range of Datem e472e that Chemsino provides, includes Diacetyl Tartaric acid ester of Mono-and diglycerides(Datem emulsifier 80%), Diacetyl Tartaric acid ester of Mono-and diglycerides(Datem e472e 100%), Diacetyl Tartaric acid ester of Mono-and diglycerides(Datem High Acid Value). Our service includes not only high-quality emulsifier e472e, but also we have an RSPO certificate. We have passed Halal & Kosher certificates, ISO22000, and ISO9001 certificates, so the product quality is guaranteed.

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Datem 80%

Datem80% can interact with gluten protein to form a complex that connects gluten molecules and forms a macromolecular gluten network. Datem e472e enhances the elasticity, toughness and air retention of dough, increases the volume of bread, and improves the tissue structure of bread.

Application :

In ice cream, Datem80% can prevent the formation of large ice crystals, increase the delicate and smooth taste, and improve shape retention and stability.

Emulsifier e472e makes the gluten network stronger and at the same time more extensible and elastic.

Datem e472e can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance.

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Datem 100%

Datem 100% has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Used in breads, pastries, biscuits, cereals, extruded foods, creams, hydrogenated vegetable oils, vegetable fat powders, soups, pigment concentrates, etc.

Application :

Datem 100% makes the gluten network stronger and at the same time more extensible and elastic, which helps to increase air retention.

Datem in bread can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance.

Especially when making cakes in one step, in order to make a good sponge, emulsifier must be added, and Datem 100% emulsifier is a good choice.

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Datem High Acid Value (80-100mg KOH/g)

Datem high acid value is mainly used in the baking field, and the common state is milky white powder or granular solid. Datem in food has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Datem emulsifier is used in bread, cakes, biscuits, cereals, extruded food, cream, etc.

Application :

Improve the inner structure of the bread, which keeps the bread soft.

Improving air-holding capacity, especially in the transfer of low-density doughs from proofing to baking and in the early stages of baking.

Keep the moisture of the baked goods, and improve mouthfeel.

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Datem Liquid

Datem liquid is mainly used in the baking field, and the common state is milky white powder or granular solid. Datem in food has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Datem emulsifier is used in bread, cakes, biscuits, cereals, extruded food, cream, etc.

Application :

Improve the inner structure of the bread, which keeps the bread soft.

Improving air-holding capacity, especially in the transfer of low-density doughs from proofing to baking and in the early stages of baking.

Keep the moisture of the baked goods, and improve mouthfeel.

Learn More > Inquiry >