Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers

Product Details
Customization: Available
CAS No.: /
Formula: /
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5000000 RMB
Plant Area
>2000 square meters
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
  • Top-Grade E472e Emulsifier for Bakeries and Food Manufacturers
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Basic Info.

Model NO.
E472e
EINECS
/
Packaging Material
5kg/Bag*4 in 20kg/Carton
Storage Method
Normal
Shelf Life
>12 Months
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

Introducing DATEM (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) E472e with CAS Number 977051-29-8, the pinnacle of emulsification solutions.
Product name: Diacetyl Tartaric Acid Esters of Mono-and Diglycerides (DATEM E472e) - the choice for superior emulsification.
Character Profile:
This product presents as an ivory or straw-yellow powder or granular solid that effortlessly dissolves in hot water. As a non-ionic emulsifier, it boasts an HLB value between 8 and 9.2, ensuring unparalleled performance.

Versatile Applications:
With exceptional emulsification, dispersing, and aging resistance capabilities, it serves as an outstanding emulsifier and dispersant in diverse applications.
(1) Enhances dough by boosting springiness, toughness, and gas-holding capacity, while reducing softening. Experience increased volume and improved texture in bread and steamed buns.
(2) Interacts with amylose to delay and prevent the aging of food products, maintaining freshness.
(3) Perfect for cream, contributing to a smoother and more refined texture.
(4) Ideal for butter and concentrated butter, preventing oil separation and enhancing stability.
(5) Also suitable for sugar, syrup, and spices, extending its versatility.
(6) Essential in non-dairy creamers, ensuring a uniform, stable emulsion with a pleasing mouthfeel.

Effortless Usage:
(1) Add to warm water around 60°C to form a paste, then mix in the correct proportion for best results.
(2) Integrate seamlessly by dissolving in oils or fats prior to further processing.
(3) Simply mix directly with flour for convenience and effectiveness.

Optimal Addition Guidelines:
For raw dried and wet flour products, the maximum addition is 1.0%, while non-dairy creamers can accommodate up to 5.0%. Adjust further for creams and fermented milk as needed. Complies with FCCIV 39-2010 standards.
DATEM Specification Enhancements:

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

Innovative Packaging Solution:
Encased in aluminized bag vacuum packing with nitrogen to ensure freshness. Each carton contains a net weight of 25KG, divided into 5x5KG segments.

Storage & Transportation Excellence:
Preserve integrity by sealing and storing in a cool, dry, and ventilated area to prevent moisture and caking. Avoid combining with flammable, explosive, or harmful substances. Guaranteed 12-month preservation when sealed correctly.

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