• Bread and Cake Emulsifier of Datem E472e
  • Bread and Cake Emulsifier of Datem E472e
  • Bread and Cake Emulsifier of Datem E472e
  • Bread and Cake Emulsifier of Datem E472e
  • Bread and Cake Emulsifier of Datem E472e
  • Bread and Cake Emulsifier of Datem E472e

Bread and Cake Emulsifier of Datem E472e

CAS No.: /
Formula: /
EINECS: /
Packaging Material: 5kg/Bag*4 in 20kg/Carton
Storage Method: Normal
Shelf Life: >12 Months
Customization:

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Basic Info.

Model NO.
E472e
Type
DATEM
Resource
Natural
Property
Non-ionic Emulsifiers
CAS No
977051-29-8
Mf
C29h50o11
Einecs No
309-180-8
Application
Emulsifiers, Stabilizers
Transport Package
25kg/CTN(5*5kg)
Specification
FCC
Trademark
GY
Origin
China
HS Code
3402130000
Production Capacity
1000000mt/Years

Product Description

DATEM (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) E472e  977051-29-8
Product name: Diacetyl Tartaric Acid Esters of Mono-and Diglycerides(DATEM E472e)
Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-9.2.

Applications:
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)
Specifications of DATEM

ITEM

SPECIFICATION

RESULT

APPEARANCE 

Ivory or straw yellow powder  

Ivory or straw yellow powder        

Acid value (mgKOH/g) 

62-76

70.3

SAPONIFICATION VALUE (mgKOH/g) 

380-425

419.5

MERCURY (Hg) (mg/kg) 

≤1

<1

HEAVY METALS (as Pb) (mg/kg) 

≤ 10

<10

ARSENIC (As) (mg/kg) 

≤ 3

<3

LEAD (Pb) (mg/kg) 

≤2

<2

Packaging:
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG)

Storage & 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.

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Registered Capital
5000000 RMB
Plant Area
>2000 square meters