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Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

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Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

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Brand Name :	VIVID
Model Number :	DATEM
Certification :	FSSC22000 HALAL KOSHER ISO
Payment Terms :	T/T
Supply Ability :	200 tons per month
Delivery Time :	7-14 working days

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Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides widely used in bread

Diacetyltartaric acid esters of mono-and diglycerides is made of Acetic anhydride, tartaric acid and mono- and diglyceride. It is a kind of ionic emulsifier, and can be widely used in different kinds of food industries.

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%

Product Tags:

emulsifier in food

additives in food

Bread Emulsifier Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

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