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
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. 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. Quality index (refer to fcciv) Acid value (mgkoh/g) 62-76 Saponification value (mgkoh/g) 380-425 Heavy metal (calculated by pb) % no more than 0.001 Arsenic (calculated by as) % no more than 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
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 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
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.
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.
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.
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.
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/%)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.
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
DATEM Type: Food Additives Origin: China CAS No.: 10085-39-0 AUCO No.: 298 Packing: 25kg carton
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
Datem Acid value 62-76 Saponification value 380-425 Heavy metals
Non dairy creamer, E472e, CAS No.7758-11-4, food emulsifier, a substitute of milk, white to cream colored powder manufactured from dried non-fat milk. The raw materials including casein, oil, sugar, sodium, High Fructose Corn Syrup (HFCS)â?¦in the manufacturing process. Oil source: coconut oil, palm kernel oil. As an experienced Non dairy creamer manufacturer and supplier, we has been supplying and exporting Non dairy creamer for almost 10 years,, we supply Non-Dairy Creamer for Milk Tea has a fat content between 30-34%; uses for Instant Cereal has a fat content between 30-32%; uses for for Infant Formula has a fat content between 30-70%; uses for for Cold Drinks has a fat content between 20-35%; uses for Coffee has a fat content between 26-30%; uses for Acidic Beverages has a fat content between 20-70%; uses for for Acidic Beverages has a fat content between 20-35%. 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. Produced according to customers demands.Including non-dairy creamer use in coffee mate, milk tea, ice cream, cereal, baking food, infant formula,acid beverage, Condiment and soup, etc.Cold Water Solution Non Dairy Creamer SpecificationApplication: iced drinksSolution temperature: 5 Dissolution time 25-30 secondsVegetable oil: sunflower seed oilSpecification: Fat content 25%-27% Protein content 1-2%Packaging: 25KG/BagShelf life: 18 monthsNo Sugar Non Dairy Creamer SpecificationFlavor: Vanilla; ChocolateApplication: drinks vegetable oil: palm oil, palm kernel oil, hydrogenated soybean oil specification: Fat content 20%-35% Protein content 0-5%Packaging: 25KG/BagShelf life: 18 months
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
Full Name:Diacetyl Tartaric Acid Esters of Mono and DiglyceridesProduct Type: Emulsifier, food gradeColor:White to off-white or yellowishOdor:Slightly of acetic acidForm:Beads or liquidINS No.:472eCAS No.:Â 100085-39-0 or 308068-42-0Features and ApplicationsDiacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) is made from edible vegetable oil( palm oil), this emulsifier is used in food( bakery, non- dairy creamer, beverage) applications, DATEM used in bread to increase their volume, and improve their organization and structure.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.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.1. Put DATEM in warm water at about 60â?? to get paste shaped substance, and then use datem in appropriate proportion.2. Dissolve DATEM in oils or fats homogeneously before further processing.3. Directly mix DATEM 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. PackagingPackaging: Net weight: 25kg/Cartons, 200 KGS drums.
