Bakery Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM 80%

Diacetyl tartaric acid mono (di) glyceride is abbreviated as DATEM. It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure. It can also be used for sugar and syrups and spices.

Application:

It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. 1. It can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure. 2. Interact with amylose to delay and prevent the aging of food. 3. When used for cream, it can make the product smooth and delicate. 4. Used in butter and concentrated butter to prevent oil precipitation and improve stability. 5. It can also be used for sugar, syrup and spices. 6. The use of non-dairy creamer can make the product emulsion uniform and stable, and the taste is delicate.

Diacetyl Tartaric Acid Esters of Mono-and Diglycerides(DATEM)

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.