DATEM

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) henry.chem at Description: Ivory white powder or particle solid.

Functional uses: It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc. 1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread.

Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability. 2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing. 3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water. 4.

It is used in butter to make the taste better.

Solubility: Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc. Technical index: Acid value(mgKOH/g) 62_76 Saponification value (mgKOH/g) 380_425 Heavy metals (calculated by Pb)% ≤0.0010 Arsenic (Calculated by As)% ≤0.0003

Operation method and use level: Adding DATEM to the water which temperature is above 70ºC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0%; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg.

Packing: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).