Food Grade Diacetyl Tartaric Acid Esters Of Mono And Diglycerides DATEM E472e Emulsifier
DATEM has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and gas-holding properties of the dough, and reduce the degree of dough weakness. Increase the volume of bread and steamed bread and improve the structure. It can also be used for sugar and syrup and spices.
Diacetyltartaric acid esters of mono-and diglycerides(DATEM)
| Application range | Function | Suggested dosage |
| Cheese | Enhance silky feeling,improve cutting evenness | 0.2%-0.5% |
| Acid modified milk drink | With good acid resistance, promote fat emulsification, prevent protein flocculation,and prevent lamination | 0.05%-0.10%, usually used with SMG and DMG |
| Fermented milk drink | With good emulsification under low PH value, improve emulsification stability | 0.1%-0.2%,usually used with DMG |
| Cream | Improve emulsification stability | 0.3%-0.5%,usually used with SSL and PGE |
| Grease | Help to put fat crystal in order,improve the emulsifying stability,enhance the air-holding ability | 0.2%-0.5% |
| Bread improver | Improve crumb structure, soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity | 0.2%-0.3% of dough |
| Cold drink(except ice) | Improve aeration ability, promote fat spread evenly | 0.2%-0.3% |
| Confection | Help fat and sugar get mixed evenly,and obtain a shiny surface | 1%-5% |
| Flour products | Improve gluten, reduce turbid situation when cooking | 0.3%-1.0% |
| Vegetable beverage | Provide a stable emulsion effect | 0.1%-0.2% |
| Protein beverage | Promote emulsifying of dairy fat, provide a smooth mouth feeling | 0.1%-0.2% |
*Packaging Environment
