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
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.
Characters: Ivory or straw yellow powder or granular solid; A non-ionic emulsifier that easily soluble in hot water 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 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.
DATEM, E472e, CAS No.6027-23-2, also called diacetyl tartaric acid ester of mono- and diglycerides, food emusifier, a hydrochloride salt of Hordenine manufactured through chemical synthesis. It is an ivory white powder or particle solid. DATEM has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as food emulsifier in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder. As an experienced DATEM manufacturer and supplier, we has been supplying and exporting DATEM for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. DATEM Specification ITEM STANDARD Appearance White or off-white solid Acid Value (mgKOH/g) 68 Ester Value (mgKOH/g) 410 Heavy Metals(pb) (mg/kg) 0.1mg/kg Glycerol (w/%) 15 Acetic Acid (w/%) 15 Tartaric Acid (w/%) 13
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.
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. -
