• Datem Improves Fat Particle Distribution in Coffee Whiteners
  • Datem Improves Fat Particle Distribution in Coffee Whiteners
  • Datem Improves Fat Particle Distribution in Coffee Whiteners
  • Datem Improves Fat Particle Distribution in Coffee Whiteners
  • Datem Improves Fat Particle Distribution in Coffee Whiteners
  • Datem Improves Fat Particle Distribution in Coffee Whiteners

Datem Improves Fat Particle Distribution in Coffee Whiteners

Packaging Material: Metal
Storage Method: Normal
Shelf Life: >12 Months
Type: DATEM
Resource: Natural
Property: Non-ionic Emulsifiers
Customization:

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Basic Info.

Model NO.
E472eDATEM
CAS No
977051-29-8
Appearance
Ivory or Straw Yellow Powder or Granular Solid
Transport Package
5kg/Bag*4 in 20kg/Carton
Specification
FCC
Trademark
GengYang Chemical Materials
Origin
China
HS Code
3402130000
Production Capacity
10000mt/Year

Product Description

PRODUCT DESCRIPTION

   FOOD Grade Ingredient 

   -Diacetyl Tartaric Acid Esters of Mono & Diglycerides,E472e,DATEM

Characters:Ivory or straw yellow liquid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-9.2.
APPEARANCE
Datem Improves Fat Particle Distribution in Coffee Whiteners SPECIFICATION
Datem Improves Fat Particle Distribution in Coffee Whiteners
Application
Datem Improves Fat Particle Distribution in Coffee Whiteners
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(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.

Usage:
(1) Put this product in warm water at about 60°C to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.

Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.Technical Index (Refer to FCCIV 39-2010)

Packaging:
Datem Improves Fat Particle Distribution in Coffee Whiteners
Datem Improves Fat Particle Distribution in Coffee Whiteners
Aluminized bag vacuum packing with nitrogen inside. Net weight:25kgs/paper box & 
Transportation:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 moths.
PAYMENT
Datem Improves Fat Particle Distribution in Coffee Whiteners OUR CERTIFICATE
Datem Improves Fat Particle Distribution in Coffee Whiteners

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Registered Capital
5000000 RMB
Plant Area
>2000 square meters