Chemicals Inorganic Chemicals Elementary Substances

99% Min Purity DATEM Emulsifier

Name: 99% Min Purity DATEM Emulsifier
Brand: GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.

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

Brand Name Cardlo

Payment Terms L/C, T/T

Condition New

Type Emulsifiers

Place of Origin Guangzhou, China

Warranty 1 Year,12 month

max min thermometer min video camera thermometer min max

Product Description

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.