Bakery Emulsifiers DATEM Bread Improver E472e Diacetyl Tartaric Acid Esters Of Mono And Diglycerides​

Description:

• Product Name:Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
• Type: DATEM Food emulsifier
• DATEM CAS: CAS: 100085-39-0 DATEM
• Appearance: Cream to Ligh Yellow Powder
• Applications: Bakery, Candy, Dairy etc.
• Grade: Food grade
• Manufacturer: Guangzhou Masson Science & Technology Co., Ltd
• Export Market: Europa, South America, South-east Asian and Africa etc

Product characteristics and function:

1. Enlarge the size of bread and improve the structure.
2. Improve the appearance of bread.
3. Enable the mouth feel of bread to remain soft. Prolong shelf life of bread.

Specification:

Applications:
(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.

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.