New Fashion Design for Wheat Gluten Vs Wheat Flour - Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e – Wheat
New Fashion Design for Wheat Gluten Vs Wheat Flour - Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e – Wheat Detail:
Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e
Introduction of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides
Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-9.2.
Physical-Chemical Parameter
Technical Index (Refer to FCCIV 39-2010)
| ITEM | SPECIFICATION | RESULT |
| APPEARANCE | Ivory or straw yellow powder | Ivory or straw yellow powder |
| Acid value (mgKOH/g) | 62-76 | 70.3 |
| SAPONIFICATION VALUE (mgKOH/g) | 380-425 | 419.5 |
| MERCURY (Hg) (mg/kg) | ≤1 | <1 |
| HEAVY METALS (as Pb) (mg/kg) | ≤ 10 | <10 |
| ARSENIC (As) (mg/kg) | ≤ 3 | <3 |
| LEAD (Pb) (mg/kg) | ≤2 | <2 |
Application of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60°C to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Packing
25kg/craft paper bag
Storage & Transportation
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 moths.
Product detail pictures:
Related Product Guide:
Our well-equipped facilities and excellent quality control throughout all stages of production enables us to guarantee total customer satisfaction for New Fashion Design for Wheat Gluten Vs Wheat Flour - Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e – Wheat , The product will supply to all over the world, such as: Zimbabwe, Slovakia, Armenia, To make every client satisfied with us and achieve win-win success, we will continue to try our best to serve and satisfy you! Sincerely looking forward to cooperating with more overseas customers based on mutual benefits and great future business. Thank you.
By Carlos from Saudi Arabia - 2017.01.11 17:15
The enterprise has a strong capital and competitive power, product is sufficient, reliable, so we have no worries on cooperating with them.
By April from Lithuania - 2017.11.29 11:09
