• Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel
  • Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel
  • Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel
  • Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel
Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel

Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel

Product Details:

Place of Origin: Guangzhou
Brand Name: CARDLO
Certification: ISO,HALAL,KOSHER
Model Number: DATEM

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
Price: USD2000-3500/MT
Packaging Details: 25kg/Bag
Delivery Time: 5-8 work days
Supply Ability: 3000 MT per month
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Detail Information

Properties: Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties Application: Bread,Ice Cream, Milk Powder, Etc
Color: Off-white To Light Yellow Powder Pacakage: 25kg/Bag
EC: E472e Purity: Min 99%
High Light:

DATEM Bakery Raw Material

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DATEM Food Additive

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DATEM Cake Additive

Product Description

Diacetyl taratric acid esters E472e DATEM for making Cake gel

 

What is DATEM?

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 emulsifiers.

 

Appearance off-white to light yellow powder
Odour Sour, Acetic Acid, Vinegar
EC No E 472e
Iodine Value Max 3
Dropping Point Approx.38 C
Acid Value Max 62-76 mgKOH/gm
Saponification Value 380-425 mgKOH/gm
Heavy Metals (as Pb) Max 10mg/kg
Arsenic Max 3 mg/kg
Cadmium Max 1 mg/kg
Mercury Max 1mg/kg
Lead Max 2 mg/kg

 

Origin

DATEM is a food additive that is commercially produced from mono- and diglycerides derived from vegetable oils and/or fats that have been esterified with organic acids.

 

Function

It is used in bread, buns and many other yeast-leavened bakery products at levels of 0.2–0.6% (based on flour weight). DATEM possesses excellent dough strengthening properties due to its ability to adsorb at the gas/liquid interface of dough and stabilize the foam structure trapped by the gluten matrix and prevent gas bubble coalescence.So, DATEM enhances gas (CO2) retention and improves tolerance to shocks in case of mechanical abuse during final proofing and baking.

Due to its anionic nature, DATEM also has the capacity to interact with gluten proteins, promoting protein aggregation.

Commercial production

DATEM are composed of:

  1. Glycerol derivatives esterified with edible fatty acids, and
  2. Mono and diacetyl tartaric acids.

There are two different processes needed for the production of these species that make up DATEM:

  1. The esterification of mono- and diglycerides with tartaric and acetic acids in the presence of acetic acid anhydride.
  2. The reaction of diacetyl tartaric acid in the presence of acetic acid with mono- and diglycerides. First, the diacetyl tartaric acid is produced from the reaction of diacetyl tartaric acid with acetic acid. The acetic acid generated in this reaction has to be removed by distillation. The final reaction with monoglycerides is possible once acetic acid is removed.

Diacetyl Taratric Acid Esters E472e DATEM For Making Cake Gel 0

Application

For ease during scaling and handling, DATEM is usually sold as a powder. The powder form also allows for a cost-effective logistics between supplier and bakery and a lower carbon-footprint in the bakery supply chain.

Properties of commercial DATEM include:

  • Melting point: about 45°C. True melting point depends on the chain length and saturation of the fatty acids present in the molecule)
  • Powder with 2% moisture (max)
  • Purity indicador (total tartaric acid content): min. 10, max. 40%
  • Solubility in water at 20°C: dispersible
  • Solubility in vegetable oils at 20°C: partially soluble
  • HLB value: 9–10 (excellent oil-in-water emulsifier)
  • Amylose complexing index (crumb softening ability): 49 (fair)
  • Synergistic ingredients: SSL, CSL

In practice, DATEM may help:

  • Reduce levels of vital wheat gluten
  • Increase water absorption slightly
  • Decrease amount of yeast needed for optimum dough expansion during oven spring
  • Increase dough tolerance to over-proofing caused by unexpected line stoppages

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