Datem Emulsifier

Supplier: Emulsifier and food additives(gms, datem, dmg, ssl, csl, pge, span60, tween80, nisin, polylysine, bread improver etc. )
Services: Transportation and shipment, producer and exporter

Supplier: Food emulsifiers , sodium stearoyl lactate (ssl) , diacetyl tartaric acid esters of mono and diglycerides(datem), polyglycerol esters of fatty acids (pge), glyceryl monostearate(40gms), distilled monoglyceride(dmg), liquid distilled monoglyceride, glyceryl monolaurate(gml90), acetem(e472a), citrem(e472c), lactem(e472b), pgpr, bread improver, cake gel, cake gel emulsifiers(powder)

Supplier: Sodium stearoyl lactate (ssl), calcium stearoyl lactate (csl), diacetyl tartaric acid esters of mono and diglycerides (datem), polyglycerol esters of fatty acids (pge), distilled monoglyceride (dmg), glyceryl monolaurate (gml90), acetem (e472a), lactem (e472b), citrem (e472c), pgpr, bread improver, cake gel emulsifiers(powder), cake gel
Services: Clearing agent, transportation and shipping

Supplier: Food emulsifier series, food preservatives series, food colour series, phosphate series, plastic additive, distilled monoglyceride (DMG) food ingredient, bread improver mono (DI) glyceridese472e datem, E491 sorbitan monostearate span, distilled glycerin

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 1234.jpg 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. 2013525101358probigpic.jpg Packaging Packaging: Net weight: 25kg/Cartons, 200 KGS drums. DSCF0016.JPG u=2866292463,2400517975&fm=27&gp=0.jpg 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). 20180503_102403.jpg Transportation: Keep safety of the packaging in the transportation. Regulatory USFDA 184.1101, USFDA 582.5191, USFDA 172.480 & E472e & Local Food Regulations.

Lipase Enzyme for Flour Dough Strengthening and Stabilizing - The most reliable and cost effective alternative to DATEM/SSL/CSL In morden bio-baking, lipases are used as emulsifier replacements due to the market demands for natural and safe food. Drawing on many years of experience, our applications research into lipases concentrates on their effects on optimal dough machinability and high quality baked products. Zymopan�?�®BLA products have good dough-strengthening properties for industrial bread-making. With Zymopan�?�®BLA products, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods. ZymopanBLA Benefits: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability. Enzyme: Lipase Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 5-30 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65C. Enzyme will be inactivated quickly above 65C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.

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. 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. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (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 60 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 Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. 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.

Characters: Ivory powder or granular 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 3.8-5.3. application: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % 90.0 Free acid(Calculated by stearic acid) % 2.5 Iodine value 4.0 Melting Point () 60.0-70.0 Arsenic (Calculated by As)% 0.0001 Heavy Metals Calculated by Pb 0.0005 Packaging Package in craft paper bags with moisture proof inside, Net weight:25KG/bag 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 24 months.