E472E Datem Suppliers and Manufacturers

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 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.

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.

Datem Acid value 62-76 Saponification value 380-425 Heavy metals

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.: 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.

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.

Sauce Dips Creamy Cheese Ingredients: Water, Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Nonfat Dry Milk, Corn Oil, Red Bell Peppers, Modified Food Starch (e1442 Thickener), Diced Tomatoes, Less Than 2% Maltodextrin (e1400 Thickener), Green Chili Peppers, Jalapeno Peppers, Natural Flavors, Monosodium Glutamate (e621 Flavor Enhancer), Sodium Phosphate (e339ii Emulsifier), Salt, Sodium Hexametaphosphate (e452i Thickener), Datem (e472e Stabilizer), Sodium Alginate (e401 Thickener), Annatto (e160b Color). Contains: Milk Storage & Handling: Product Is Shelf Stable; Stored And Handled At Ambient Temperatures; Do Not Freeze; Minimize Storage At Temperatures >75of. Refrigerate After Opening. Use Product Within 30 Days After Opening. Product Group : Sauce Dips Brand : American Specialty Origin : United State Of America Packing : 12 X 425g Primary Packing : Bottled Jar Secondary Packing : Corrugated Carton Approx. Carton Wt : 5.2kg Shelf Life (from Prod Date) :12 Months Bottled in: 420g Secondary Packaging : 12 x 425g

Sauce Dips American Spinach Ingredients: Spinach, Water, Soybean Oil, Red Bell Peppers, Whey Protein Concentrate, Water Chestnuts, Nonfat Dry Milk, Tapioca Starch, Less Than 2% Dehydrated Onion, Sugar, Modified Food Starch (e1442 Thickener), Garlic Powder, Sodium Hexametaphosphate (e542i Emulsifier), Glucono Delta Lactone (e575 Acidity Regulator), Salt, Sodium Phosphate (e339ii Emulsifier), Citric Acid (e330 Acidity Regulator), Lactic Acid (e270 Acidity Regulator), Yeast Extract, Sodium Alginate (e401 Thickener), Potassium Sorbate (e202 Preservative), Datem (e472e Stabilizer). Contains: Milk & Soy Storage & Handling: Product Is Shelf Stable; Stored And Handled At Ambient Temperatures; Do Not Freeze; Minimize Storage At Temperatures >75of. Refrigerate After Opening. Use Product Within 30 Days After Opening. Product Group : Sauce Dips Brand : American Specialty Origin : United State Of America Packing : 12 X 425g Primary Packing : Bottled Jar Secondary Packing : Corrugated Carton Approx. Carton Wt : 5.2kg Shelf Life (from Prod Date) : 12 Months Bottled in: 420g Secondary Packaging : 12 x 425g