Diacetyl Tartaric Acid Esters of Mono-and Diglycerides(DATEM) 472e has the functions of emulsification, stabilization, anti-aging and freshness preservation. Used in bread, pastry, biscuit, cereal food, extruded food, butter, hydrogenated vegetable oil, vegetable fat powder, soup, pigment concentrate and other products.The largest market for emulsifiers in the world is the baking industry. In bakery products, the most commonly used emulsifiers are sodium stearoyl lactylate/calcium (SSL/CSL), diacetyl tartrate mono-diglycerides (DATEM), and molecularly distilled monoglycerides. (GMS), lecithin, etc. They can interact with gluten protein to form complexes, connect gluten molecules with each other, form a macromolecular gluten network, enhance the elasticity, toughness and gas retention of dough, increase the volume of bread, and improve the tissue structure of bread. It can also act with amylose to delay the aging speed of products. When the flour quality is good and the operation is perfect, the volume of bread made by DATEM is larger than other emulsifiers.
Item | Specification |
Appearance | White powder/Ivory powder |
Acid value (mgKOH/g) | 65-85 |
Saponification value (mgKOH/g) | 390-450 |
Moisture% | ≤2.0 |
Ignit Residue% | 0.5max |
Total Tartaric Acid% | 10-40 |
Total Glycerol% | 11-28 |
Total Acetic Acid% | 8-32 |
Heavy metals (Pb)ppm | ≤2.0 |
Arsenic (Calculated by As)ppm | ≤3.0 |
Bacterial count cfu/g | ≤10.0 |
Coliform MPN/100g | ≤30.0 |
Contact Bakechem for more emulsifiers food additives.
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