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99% Purity DATEM Emulsifier E472e Food Additive

Name: 99% Purity DATEM Emulsifier E472e Food Additive
Brand: GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.

99% Min Purity DATEM Emulsifier E472e Food Additive With Good Flowability Minimum Order Quantity : 1 ton Packaging Details : 25kg bag Delivery Time : 7-11 days Payment Terms : L/C, T/T Supply Ability : 1000ton/mounth Place of Origin: Guangzhou, China Brand Name: CARDLO Product Description Product Description Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM Emulsifier for Food DATEM is a non-ionic emulsifier with good flowability and HLB value of 8~10, which is

Brand Name CARDLO

Payment Terms L/C, T/T

Type Emulsifiers

Place of Origin GUANGZHOU, CHINA

Delivery Time 7-11 workdays

Minimum Order Quantity 1 ton

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Product Description

99% Min Purity DATEM Emulsifier E472e Food Additive With Good Flowability

Minimum Order Quantity :	1 ton	Packaging Details :	25kg bag
Delivery Time :	7-11 days	Payment Terms :	L/C, T/T
Supply Ability :	1000ton/mounth

Place of Origin:	Guangzhou, China	Brand Name:	CARDLO

Product Description

Product Description

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM Emulsifier for Food

DATEM is a non-ionic emulsifier with good flowability and HLB value of 8~10, which is milky white/light yellow solid powder and easily soluble in hot water. DATEM has functions such as emulsification, dispersing and anti-retrogradation, and is usually used as O/W emulsifier.

Product Discription

Quality Index:

Index	Standard (GB25539-2010)
Total tartaric acid / %	10~40
Total glycerol / %	11~28
Total acetic acid / %	8~32
Free glycerol / % ≤	2.0
Acid value (mg KOH/g)	62~76
Saponification Value (mg KOH/g)	380~425
Residue on ignition / % ≤	0.5
Pb(mg/kg) ≤	2

Applications:

Benefit
Bread	Improves volume and texture and prolongs shelf life.
cake	Used as foaming agent for cake pre-mixing powder. Prolongs shelf life.
Ice cream	Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate.
<span color:#444444;"="" style="box-sizing: bord er-box; margin: 0px; padding: 0px; border: 0px none; outline: none 0px; vertical-align: baseline;">Margarine	Stable emulsions, prevents delamination and sedimentation. Improves mouth feel.
Frozen food	Improves water holding capability of frozen dough, and prevents formation of ice crystals, stabilizes network of wheat gluten. Improves freezing resistance of yeast and dough, delaying retrogradation.
Coffee-whitener	Gives a more uniform fat globule size distribution, helps improve whitening effect and dissolve in water well.