Food Additive of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides E472e
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Food Additive of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides E472e

Food Additive of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides E472e

Overview Product Description Characters:Ivory or straw yellow liquid which is easily soluble in hot water. It is a non-i
Basic Info
Model NO. GY-DATEM
CAS No. 977051-29-8
Formula C10h11nao4
EINECS 1336-90-9
Packaging Material Metal
Storage Method Normal
Shelf Life >12 Months
Type DATEM
Resource Natural
Property Non-ionic Emulsifiers
CAS 977051-29-8
HS Cord 3402130000
Mf C29H50O11
Application Emulsifiers, Stabilizers
Einecs No 309-180-8
Transport Package 25kg/CTN(5*5kg)
Specification FCC
Trademark GY
Origin China
HS Code 3402130090
Production Capacity 1000000mt/Years
Product Description

Food Additive of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides E472e

Product Description

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.

Food Additive of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides E472e

Installation Instructions

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)

Packaging:
Aluminized bag vacuum packing with nitrogen inside. Net weight:200kgs/drum

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.

Specifications of DATEM:
ITEMSSpecifications
Acid Value(mgKOH/g)62.0~76.0
Saponification Valuev(mgKOH/g)380.0~425.0
Heavy Metal(%)≤0.0010
Arsenic(%)≤0.0003