• 99% Purity DATEM Emulsifier E472e Food Additive
99% Purity DATEM Emulsifier E472e Food Additive

99% Purity DATEM Emulsifier E472e Food Additive

Product Details:

Place of Origin: GUANGZHOU, CHINA
Brand Name: CARDLO

Payment & Shipping Terms:

Minimum Order Quantity: 1 ton
Packaging Details: 25 kg bags
Delivery Time: 7-11 workdays
Payment Terms: L/C, T/T
Supply Ability: 1000 ton/ month
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Detail Information

Type: Emulsifiers Grade: Food Grade
Appearance: White Powder,Light Yellow Powder Color: Light Yellow,White Color
Shelf Life: 2 Years,24 Months
High Light:

99% Purity DATEM Emulsifier


99% Purity E472e Food Additive


DATEM Emulsifier E472e Food Additive

Product Description

99% Min Purity DATEM Emulsifier E472e Food Additive With Good Flowability

Minimum Order Quantity : 1 ton Packaging Details : 25kg bag
Delivery Time : 7-11 days Payment Terms : L/C, T/T
Supply Ability : 1000ton/mounth
Place of Origin: Guangzhou, China Brand Name: CARDLO

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



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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