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Mono And Diglycerides E472e Emulsifier

    Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers
     
    Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers
    • Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers
    • Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers
    • Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers
    • Buy cheap Mono And Diglycerides E472e Emulsifier from wholesalers

    Mono And Diglycerides E472e Emulsifier

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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
    • Product Details
    • Company Profile

    Mono And Diglycerides E472e Emulsifier

    Food Grade Diacetyl Tartaric Acid Esters Of Mono And Diglycerides DATEM E472e Emulsifier


    DATEM has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and gas-holding properties of the dough, and reduce the degree of dough weakness. Increase the volume of bread and steamed bread and improve the structure. It can also be used for sugar and syrup and spices.

    Diacetyltartaric acid esters of mono-and diglycerides(DATEM)


    Application rangeFunctionSuggested dosage
    CheeseEnhance silky feeling,improve cutting evenness0.2%-0.5%
    Acid modified milk drinkWith good acid resistance, promote fat emulsification, prevent protein flocculation,and prevent lamination0.05%-0.10%, usually used with SMG and DMG
    Fermented milk drinkWith good emulsification under low PH value, improve emulsification stability0.1%-0.2%,usually used with DMG
    CreamImprove emulsification stability0.3%-0.5%,usually used with SSL and PGE
    GreaseHelp to put fat crystal in order,improve the emulsifying stability,enhance the air-holding ability0.2%-0.5%
    Bread improverImprove crumb structure, soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity0.2%-0.3% of dough
    Cold drink(except ice)Improve aeration ability, promote fat spread evenly0.2%-0.3%
    ConfectionHelp fat and sugar get mixed evenly,and obtain a shiny surface1%-5%
    Flour productsImprove gluten, reduce turbid situation when cooking0.3%-1.0%
    Vegetable beverageProvide a stable emulsion effect0.1%-0.2%
    Protein beveragePromote emulsifying of dairy fat, provide a smooth mouth feeling0.1%-0.2%


    Application:
    1. It can effectively enhance the elasticity, toughness and gas-holding property of dough, and reduce the degree of dough weakness. Increase the volume of bread and steamed bread and improve the structure.

    2. It interacts with amylose to delay and prevent food aging.

    3. It can be used for cream, making the product smooth and delicate.

    4. It is used for butter and concentrated butter to prevent oil from escaping and improve stability.

    5. It can also be used in sugar and syrup and spices.

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