Application of DATEM E472e In Grain And Oil Food

Title: Application of DATEM E472e In Grain And Oil Food

Abstract: This paper reviews the characteristics of food emulsifier DATEM E472e and its application in grain and oil food.

Keywords: food emulsifier, DATEM e472e, baking, emulsification stabilization, preservation

1. Application of DATEM e472e in cake

Because of the good foamability of DATEM e472e, the formed interfacial film can stabilize and distribute air bubbles evenly, so that cakes with uniform honeycombs and thin walls can be obtained. If grease is added to the recipe, the grease can be dispersed more finely and evenly under the action of DATEM, and the fine fat particles make the cake taste better and softer.

Especially when making cakes by one-step method, emulsifier must be added to make a good sponge, and DATEM, SSL and GMS are all good choices.

2. Application of DATEM e472e in instant noodles and noodles

After adding 0.5% DATEM e472e, the appearance of the noodles was obviously improved, the whiteness was increased, the browning resistance was improved, the gluten strength was improved, the rate of cooked and broken strips and the cooking loss were reduced, the taste was smooth and the degree of adhesion was reduced. And make instant noodles have better rehydration, prevent aging, cooked noodles are not easy to swell in soup.

In dumplings, wontons, spring rolls, shaomai and other skin products, adding DATEM, CSL/SSL, etc. can improve the stretchability and mechanical processing resistance of the dough, improve the taste and luster, and prevent aging and deterioration.

3. Application of DATEM e472e in quick-frozen noodle products

Technology of frozen bread dough has just started in China, but frozen dough has been quite popular in many countries and regions in the world, especially the popular chain store operation method in the bakery industry. The research on frozen dough is mainly in the following three aspects: freezing process, yeast and additives. Adding a certain amount of additives to the dough is also an effective measure to solve a series of problems in frozen dough. Studies have shown that certain additives such as DATEM e472e, SSL, gluten, VC, honey, etc. are used in frozen dough to maintain dough performance and ensure bread volume and quality.

During the freezing process of quick-frozen dumplings, dumplings and other products, the DATEM e472e can reduce the free-flowing water, and interact with starch to reduce the crystallization degree of starch molecules, and complex with gluten protein to form new complexes, thereby improving freezing, low temperature stability of food, control the size of ice crystals in noodle products, reduce the cracking rate of the product, DATEM e472e can also make the product smoother, improve the operability, improve the yield, improve the cooking resistance, reduce the phenomenon of muddy soup after cooking, make the product more stable. Under the function of DATEM e472e, the product tastes better and has a longer shelf life.

4. Application of DATEM e472e in margarine, whipped cream, non-dairy fresh cream, shortening

The purpose of adding emulsifier to such products is to make the emulsification uniform, prevent the separation of water droplets, inhibit crystallization, improve the whipping and foaming ability, increase the foam stability, improve the organizational structure, taste and flavor of the product, make the cream soft and smooth, and improve the stability, effect, prolong the storage period. Commonly used emulsifiers are: DATEM e472e, SSL, monoglyceride acetate, monoglyceride citrate, propylene glycol ester, Span, etc. The addition amount for DATEM e472e is 0.5-3% of margarine, whipped cream, and non-dairy fresh cream; for shortening the DATEM e472e adding dose is 0.2- 0.6%.

5. Application of DATEM e472e in non-dairy powder, milk powder, cocoa powder and other instant powder products

Adding 1.0% DATEM e472e to the instant powder product can improve the dispersibility during dissolution, prevent agglomeration in water, improve the stability of fat, improve the quality and taste, and DATEM e472e can also significantly improve the whiteness of the product. The same can be done in instant beverages and soups.

6. Application of DATEM e472e in ice cream

Adding 0.2-0.3% DATEM e472e to ice cream can improve the dispersibility of fat in the mixture, make the fat particles fine and evenly distributed, improve the stability of the emulsion, promote the interaction between fat and protein, and help to control the fat Agglomeration and agglomeration; DATEM e472e can improve air mixing, improve foaming and expansion rate; prevent or control the formation of coarse ice crystals, giving ice cream fine structure and good dryness; DATEM e472e also improve stability and shape retention, prevent shrinkage and deformation during storage, improve mouth melting; make the distribution of spices evenly, reduce the amount of spices used.

7. Other applications of DATEM e472e

The addition of emulsifiers to sesame paste, mayonnaise, peanut butter and sauces can prevent oil separation and stratification, improve the uniformity of the tissue and the shelf life of the finished product.

Emulsifiers such as of DATEM e472e can make oil-soluble flavors or vitamins into water-soluble products, thereby expanding their scope of use.

In meat food processing, such as sausage, enema, ham, luncheon meat, adding of DATEM e472e and other emulsifiers can fully emulsify ingredients, prevent fat segregation, improve tissue homogeneity, facilitate the formation of surface film, reduce and packaging material adhesion.

Emulsifiers also play an important role in the coating preservation of fruit, vegetable and egg products. Commonly used coating preservation methods include mineral oil coating method, vegetable oil coating method, and liquid paraffin coating method. Fresh eggs emulsified and coated with DATEM e472e are stored in a room temperature warehouse, which can ensure the inherent quality of fresh eggs and prolong the storage and preservation period. Emulsifiers such as DATEM e472e can also be used to coat fresh meat or fresh fish to keep fresh, delaying the loss of water, dry consumption, rancidity and spoilage of meat products.

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