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 8-10. E code is E472e, INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.
chemical structure:
Applications:
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 60â?? 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.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) â?¤2.0
Ignition residue (W/%) â?¤0.5
Pb/(mg/kg) â?¤2
Packagingï¼?
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *5)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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 8-10.
Applications:
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.
Technical Index
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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 8-10.
Applications:
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�?? 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.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) �?�2.0
Ignition residue (W/%) �?�0.5
Pb/(mg/kg) �?�2
Packaging�?
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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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 8-10.
Applications:
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? 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.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Full Name: Diacetyl Tartaric Acid Esters of Mono- and Diglycerides
Product Type: Emulsifier, food grade
Color: White to off-white or yellowish
Odor: Slightly of acetic acid
Form: Beads or liquid
INS No.: 472e
CAS No.: 100085-39-0 308068-42-0
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Features and Applications
DATEM is the oil-in-water emulsifier which can be used as emulsifier and stabilizer in various foods.
Bread: DATEM can increase the volume of the bread effectively.
Cake: DATEM provides the excellent emulsion properties and can improve the cake crumb structure.DSC_0834.JPG
Biscuits: DATEM can improve the texture and can replace some percentage of fat without the loss of taste in biscuits.
Coffee whitener: DATEM provides the excellent stabilization properties.
Whipped toppings: DATEM can improve the stabilization and whipping properties in toppings.
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Packaging
Packaging: Net weight: 25kg/Cartons, 200 KGS drums.
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Storage And Transportation
Shelf Life: 12 months in unopened original packaging under the storage conditions (from date of production).
Storage: Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 20�°C to minimise the agglomeration (the natural tendency of DATEM).
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Transportation: Keep safety of the packaging in the transportation.
Regulatory
USFDA 184.1101, USFDA 582.5191, USFDA 172.480 & E472e & Local Food Regulations.
DESCRIPTION
Neotame (INS 961, E 961) is an amino acid-based low calorie sweetener. The amino
acids in neotame are found naturally in most protein-containing foods, including
meats, dairy products and vegetables.
RELATIVE SWEETNESS
Approximately 8000 times sweeter than sucrose.
METABOLISM
Neotame is readily absorbed and completely eliminated, not contributing calories.
APPLICATION AREAS:
Food: Neotame can be used in drinks, gums, candies, children food, ice cream, cans, micro-wave
foods preserved fruits.
Mix: Neotame can also be used together with some reducing sugar such as glucose, fructose, lactose. It can not only be applied in mix with energy sweetener like sugar and high fructose syrup, but also applicable in mix with other high-intension sweeteners like aspartame, cyclamate, acesulfame and Saccharin Sodium. Neotame is recognized as gourmet powder among sweeteners,It balances the bitterness and metal-like taste contained in low-end sweeteners, with unparalleled performance to other sweeteners.
Medical industry: Neotame is used to make sugar-coating for tablets in medicine and suitable for taking by all patients including diabetes sufferers without worry about side effects. Neotame is also used to remove the bitterness out of TCMs. Moreover, it is the best choice to suppress the bitterness in high-sweetness environment.
Toothpaste and cosmetics: Many cigarettes' tips are hard to beyond the technical bottleneck, that is, the sweet taste very short, and can't maintain till the a piece of cigarette burns out the performance of delayed sweetening of Neotame exactly solves this problem. The filter tip made of ink plus this product allow the sweet tastes of cigarette to last much longer. Today, such technology has been widely used in Europe, America, Japan and Korea; The sweetener using in toothpaste and collutory is a solution most widely acceptable to consumers, Such solution ensures no harm to consumers' health, while bring virtual pleasant sweet taste. Likewise, Neotame is also used in cosmetics like lipstick, without harm to health, while bringing charming looks and attractive taste.
Glycerol monolaurate is an advanced food emulsifiers & preservatives nowadays, exists in breast milk naturally and it is recognized as a fine food emulsifier internationally. Meanwhile, it is a safe, effective, broad-spectrum antibacterial agent. Its LD50>10g/kg, is a non-toxic food additive. In April 2005 Chinese Ministry of Health approved that GML can be used in all kinds of food, and no dosage limit, it can be added according to actual needs.
Applications in Meat products, dairy products, spicy products, emulsified flavor, juice plant protein drinks, soy products, baked goods, cosmetics, medicine and health products and so on.
Cas nr. : 31566-31-1, 123-94-4, 97593-29-8, 11099-07-3
Einecs NR. : 250-705-4, 204-664-4, 307-332-8, 204-664-4
Eec nr. : E471
Description
White powder, it is water-in-oil emulsifier that is synthesized from oil and glycerin. It is insoluble in cold water but dissolvable in warm ethanol, benzene and propyl alcohol.
Specification
Monoester contentMin95%
Free acid (as stearic acid) Max2.5%
Free glycerolMax2.0%
Iodine valueMax3.0g/100g
Solidification point 60-70
Heavy metal (calculated by pb)Max0.0005%
Arsenic (calculated by as) max0.0001%
Main applications
Used principally as emulsifiers, starch-complexing agents and aerating agents and they are widely used. Applications include: baked goods, e.G. Bread, cakes; confectionery, e.G. Chewing gum, toffees, caramels; dairy products, e.G. Imitation creams, desserts, edible ices; fats, e.G. Margarines, shortenings; starch, e.G. Mashed potatoes, pasta.
Standard availability
25kg net kraft paper bags; 16.5mt/20fcl without pallets
Cas nr. : 31566-31-1, 123-94-4, 97593-29-8, 11099-07-3
Einecs nr. : 250-705-4, 204-664-4, 307-332-8, 204-664-4
Eec nr. : E471
Description
Flake-shaped solid, it can be dispersed into the hot water; can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, hlb value is 3-4
Specification
Total monoglyceride content min40%
Free glycerol (%)Max7.0
Acid value (mgkoh/g) max5.0
Iodine value (g/100g)Max3.0
Melting point (¡æ)Min54
Heavy metal (calculated by pb) (%)Max0.0002
Arsenic (calculated by as) (%)Max0.0002
Main applications
Used principally as emulsifiers, starch-complexing agents and aerating agents and they are widely used. Applications include: baked goods, e.G. Bread, cakes; confectionery, e.G. Chewing gum, toffees, caramels; dairy products, e.G. Imitation creams, desserts, edible ices; fats, e.G. Margarines, shortenings; starch, e.G. Mashed potatoes, pasta.
Standard availability
25kg net kraft paper bags; 16mt/20fcl without pallets
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with hlb value of 8.3.
Usage:
(1) it can be directly mixed well with flour for use.
(2) put this product into warm water at about 60 degree with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) when used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended addition amount: 0.2~0.5 %( calculated by flour)
Technical index (refer to fcciv and fao/who)
Acid value (mgkoh/g) 60~90
Ester value (mgkoh/g) 130~180
Total lactic acid(%) 15-40
Heavy metal (calculated by pb) % less than or equal 0.001
Arsenic (calculated by as) % less or equal 0.0003
Storage & transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with hlb value of 5.1.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(2) it can make hot and spicy food more pliable and softer and prolong the preservation time.
(6) enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) it can be directly mixed well with flour for use.
(2) put this product into warm water at about 60centidegree with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) when used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended addition amount: 0.2~0.5 %( calculated by flour)
Technical index (refer to fcciv and fao/who)
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
