Introduction

The full name of DATEM is diacetyl tartaric acid mono (di) glyceride. When saturated fatty acid is used, DATEM emulsifier is a white or light yellow powdery solid with a melting point of 45°C; when unsaturated fatty acid is used, DATEM emulsifier is a yellow paste or viscous liquid. Domestic code: 10.010, European code is E472e, INS code is 472e, and it is also referred to as DATEM ester in many domestic and foreign materials. The common state in China is milky white powder or granular solid, the pH value is weakly acidic, the pH value is about 4, the melting range is about 45 °C, the HLB value is 8.0-9.2, and it has a special acetic acid odor, which can be dispersed in hot water. DATEM emulsifier is miscible with oils and fats, soluble in organic solvents such as ethanol and propylene glycol, and is a non-ionic emulsifier.

Safety: FAO/WHO (1985) stipulates that the ADI value is 0-50mg/kg, and the oral LD50 of mice is >10g/kg. The US Food and Drug Administration (1985) recognizes it as a GRAS substance (generally recognized as a safe substance).

Because DATEM emulsifier is highly hygroscopic, fine powder is particularly prone to agglomeration in summer when it is hot and humid (or improperly stored). DATEM emulsifier is usually made into granules or mixed with 20% anti-caking agent.

Features and Applications of DATEM emulsifier

DATEM emulsifier has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant.

1. DATEM emulsifier can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure.

2. Interact with amylose to delay and prevent the aging of food.

3. When used for cream, DATEM emulsifier can make the product smooth and delicate.

4. Used in butter and concentrated butter to prevent oil precipitation and improve stability.

5. It can also be used for sugar, syrup and spices.

6. The use of non-dairy creamer can make the product emulsion uniform and stable, and the taste is delicate.

Instructions

1. Add DATEM emulsifier to warm water at about 60°C, make it into a paste, and then add it in an appropriate proportion.

2. Dissolve DATEM emulsifier with oil first, and then carry out further processing.

3. Mix the flour with DATEM emulsifier directly and use it evenly.

Recommended dosage

The maximum addition amount of raw dry and wet noodles is 1.0%, and the maximum addition amount of non-dairy creamer is 5.0%. Cream and original fermented milk can be used in moderation according to production needs.

Storage and Transportation

Sealed and stored in a low temperature, dry, cool and ventilated place, protected from rain and sun. It is strictly forbidden to store and transport together with flammable, explosive, toxic and harmful substances. The product has an unopened storage period of 24 months.

Specifications