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White Natural Food Emulsifiers DATEM Enlarge Breads Volume Improve Inner Structure And Smooth Taste Extend Shelf Life
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO22000, Kosher |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
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| Price: | USD 4,000--4,500/ton FOB Port Guangzhou |
| Packaging Details: | 5kg/bag or 20kg/carton or 25kg/drum. |
| Delivery Time: | In 2 Weeks Upon Receiving L/C or Full Pre-Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6,000 Tons Per Month |
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Detail Information |
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| Appearance: | White Powder | Application: | Bakery Bread Emulsifier, Stabilizer, Improver |
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| Packing: | 10kg/barrel 20kg/barre 5kg/bag Or 20kg/carton Or 25kg/drum. | Shelf-life: | 24 Months |
| Delivery: | In 2 Weeks Upon Received Full Pre-Payment | Sample: | Available Upon Request |
| Highlight: | White Natural Food Emulsifiers,Enlarge Breads Volume Natural Food Emulsifiers |
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Product Description
DATEM Enlarge Breads Volume Improve Inner Structure And Smooth Taste Extend Shelf Life
DATEM E475e
Bakery Bread Emulsifier
"Cardlo” DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e)
is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.
DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures. DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue, and a free secondary hydroxyl group.
Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking.
In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101).
DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
