CasNo.100085-39-0,Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM),(100085-39-0) Suppliers

5 Metric Ton	Negotiable

Min.Order :5 Metric Ton
Purity: 99%
Payment Terms : L/C,T/T

Keywords

non-ionic emulsifier E472e food emulsifier

Quick Details

Appearance:Ivory or straw yellow powder or granular solid
Application:It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
PackAge:Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
ProductionCapacity:1000|Metric Ton|Month
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,

Superiority:

Zhengzhou Yizeli industrial Co., Ltd is an innovative and modern enterprise composed of a group of engineers with more than 20 years of research and development experience. With "excellent quality and reasonable price" as the basis, the spirit of "mutual benefit, low profit win-win cooperation" marketing idea, we are committed to ensuring food safety and providing customers with the most optimal service.
Over the years, our products have been exported to Asia, South America, North America, Latin America, Europe, the Middle East, Oceania and other regions, and have been unanimously recognized by our customers. We will always strive to improve the quality of our products to ensure the quality of your products, to save your production and distribution costs. Zhengzhou Yizeli, is always your most honest partner!

Details:

(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