Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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,Website:http://www.yizeliadditive.com, 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)�2.0Ignition residue (W/%)�0.5Pb/(mg/kg)�2Packaging�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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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 DiglyceridesCharacters:  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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?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.
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
Product Name: Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) Type: Food Additives Origin: China CAS No.: 10085-39-0 AUCO No.: 298 Packing: 25kg carton" Items Standard Appearance White fine Powder Purity % 80%ï¼?20% free Flowing agent Acid Value 45-100 mg KOH/g Saponification 280-520 mg KOH/g Total Tartaric Acid % 10-40 Total Glycerol % 11-28 Free Glycerol % 2.0max Ignition Residue % 0.5max Arsenic (by As) 3ppm max Heavy Metals(Pb) 2ppm max
Product Name: Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) Type: Food Additives Origin: China CAS No.: 10085-39-0 AUCO No.: 298 Packing: 25kg carton" Items Standard Appearance White fine Powder Purity % 80%-20% free Flowing agent Acid Value 45-100 mg KOH/g Saponification 280-520 mg KOH/g Total Tartaric Acid % 10-40 Total Glycerol % 11-28 Free Glycerol % 2.0max Ignition Residue % 0.5max Arsenic (by As) 3ppm max Heavy Metals(Pb) 2ppm max
