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E472e Mono And Diglycerides
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | CARDLO |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 ton |
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| Packaging Details: | 25kg bag |
| Delivery Time: | 7-11 days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 1000ton/mounth |
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Detail Information |
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| Highlight: | E472e Mono And Diglycerides,99% Purity Mono And Diglycerides,99% Purity DATEM Emulsifier |
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Product Description
Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM Emulsifier for Food
DATEM is a non-ionic emulsifier with good flowability and HLB value of 8~10, which is milky white/light yellow solid powder and easily soluble in hot water. DATEM has functions such as emulsification, dispersing and anti-retrogradation, and is usually used as O/W emulsifier.
- Product Discription
Quality Index:
| Index | Standard (GB25539-2010) |
| Total tartaric acid / % | 10~40 |
| Total glycerol / % | 11~28 |
| Total acetic acid / % | 8~32 |
| Free glycerol / % ≤ | 2.0 |
| Acid value (mg KOH/g) | 62~76 |
| Saponification Value (mg KOH/g) | 380~425 |
| Residue on ignition / % ≤ | 0.5 |
| Pb(mg/kg) ≤ | 2 |
Applications:
| Benefit | |
| Bread | Improves volume and texture and prolongs shelf life. |
| cake | Used as foaming agent for cake pre-mixing powder. Prolongs shelf life. |
| Ice cream | Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate. |
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Stable emulsions, prevents delamination and sedimentation. Improves mouth feel. |
| Frozen food | Improves water holding capability of frozen dough, and prevents formation of ice crystals, stabilizes network of wheat gluten. Improves freezing resistance of yeast and dough, delaying retrogradation. |
| Coffee-whitener | Gives a more uniform fat globule size distribution, helps improve whitening effect and dissolve in water well. |
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