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Diacetyl Tartaric Acid Esters of Mono-and Diglycerides(DATEM E472e)
DATEM, the abbreviation of "Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids", is the most commonly used emulsifier in bread as a dough conditioner with the European food additive number E472e.
ITEM | SPECIFICATION | RESULT |
APPEARANCE | light yellow powder | light yellow powder |
Acid value (mgKOH/g) | 62-76 | 70.3 |
SAPONIFICATION VALUE (mgKOH/g) | 380-425 | 419.5 |
HEAVY METALS (as Pb) (mg/kg) | ≤ 10 | <10 |
ARSENIC (As) (mg/kg) | ≤ 3 | <3 |
LEAD (Pb) (mg/kg) | ≤2 | <2 |
* It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
* 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.
* It can react with amylose to delay and prevent the food aging.
* It can be used in cream to make it smoother and finer.
* It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
* It can also be sued in sugar, syrup and spices.
* It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
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.
