Product properties

Milky white to light yellow powder or granular, easily soluble in hot water, Diacetyl Tartaric Acid Esters of Mono and Diglycerides is a non-ionic emulsifier. HLB value: 8−9.2.

Application: used in bread, cakes, biscuits, cereals, extruded foods, butter, hydrogenated vegetable oils, vegetable fat powders, soups, pigment concentrates and other products.

Applications

(1) The role in bread

1. Completely combined with hydrated gluten bundles, making the gluten network stronger while being more extensible and elastic.

2. Diacetyl Tartaric Acid Esters of Mono and Diglycerides can form a complex with starch to prevent the swelling and loss of starch and improve the blistering properties of starch.

3. Enhance the elasticity, toughness and air retention of the dough, and reduce the weakening degree of the dough. Make the product have larger volume and good elasticity.

4. Helps to stabilize the dough after normal proofing, so that the dough has a reasonable oven rise, with a higher proportion of volume and a more symmetrical appearance.

5. Prevent starch from aging, keep moisture, and prolong the shelf life of products.

(2) Application in biscuits and puffed snacks

1. The good emulsification effect makes the oil easily absorbed by the gluten and improves the machining performance.

2. During the baking process, it is heated to expand, so that the protein is easy to foam, increase the volume and gradually solidify with the baking, so that the center layer structure forms a porous sponge-like loose body.

3. Improve the looseness and taste of the product and prolong the shelf life.

4. When adding 0.125-0.5% Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM), the amount of fat in the biscuits can be reduced by about 20%, and good health care and edible effects can be achieved.

5. Diacetyl Tartaric Acid Esters of Mono and Diglycerides can play a good emulsifying and lubricating role in puffed small food, reduce extrusion pressure, reduce equipment wear, make the product surface smooth, fine pores, crispy taste, reduce the hygroscopicity of the product, and prolong the shelf life.

(3) Application in cakes

1. Good foamability

2. The formed interface film makes the bubbles stable and evenly distributed,

3. Make the oil dispersed more finely and evenly, making the cake taste better and softer.

(4) Application in instant noodle skins and quick-frozen noodle products

1. The appearance of the noodles is obviously improved, the whiteness is increased, the anti-browning is improved, the gluten strength is improved, and the rate of broken strips and cooking losses are reduced.

2. Diacetyl Tartaric Acid Esters of Mono and Diglycerides can ensure the taste is smooth and the degree of adhesion is reduced. And make instant noodles have better rehydration, prevent aging, cooked noodles are not easy to swell in soup.

3. In skin products such as dumplings, wontons, spring rolls, and simmered wheat, it can improve the stretchability and mechanical processing resistance of the dough, improve the taste and luster, and prevent aging and deterioration.

4. In the freezing process of quick-frozen dumplings, glutinous rice balls and other products, it can reduce the free-flowing water, reduce the crystallization degree of starch molecules by interacting with starch, form new complexes with gluten protein, improve the low temperature stability of frozen food, control The size of ice crystals in pasta products.

5. Reduce the cracking rate of the product, make the product smoother, improve the operability, and improve the yield.

6. Diacetyl Tartaric Acid Esters of Mono and Diglycerides can improve the cooking resistance, reduce the phenomenon of muddy soup after cooking, make the product taste better and prolong the shelf life.

(5) Application in instant powder products such as margarine, whipped cream, non-dairy fresh cream, shortening, non-dairy powder, milk powder, cocoa powder, etc.

1. Make the emulsification uniform, prevent water droplets from separating, and inhibit crystallization.

2. Improve whipping and foaming ability and increase foam stability.

3. Improve the organizational structure, taste and flavor of the product, make the cream soft, smooth and delicate, improve the stability and prolong the storage period.

4. In instant powder products, it can improve the dispersibility during dissolution, prevent agglomeration in water, improve the stability of fat, improve the quality and taste, and can significantly improve the whiteness of the product.

(6) Application in ice cream

1. Diacetyl Tartaric Acid Esters of Mono and Diglycerides can improve the dispersibility of fat in the mixture, make the fat particles fine and evenly distributed, and improve the stability of the emulsion.

2. Promote the interaction between fat and protein, and help to control the agglomeration and cohesion of fat.

3. Improve air mixing, improve foaming and expansion rate; prevent or control the formation of coarse ice crystals.

4. Give the ice cream a fine structure and good dryness; improve stability and shape retention, prevent shrinkage and deformation during storage, and improve mouth melting.

5. Make the spice evenly distributed and reduce the amount of spice used.

Instructions

●Add Diacetyl Tartaric Acid Esters of Mono and Diglycerides to warm water at about 60℃, make it into a paste, and then add it in an appropriate proportion.

● Dissolve Diacetyl Tartaric Acid Esters of Mono and Diglycerides with oil and fat before further processing.

●Mix the flour directly with Diacetyl Tartaric Acid Esters of Mono and Diglycerides and use it evenly.

Product dosage

●The maximum addition amount of raw dry noodles and raw wet noodle products (such as noodles, dumpling skins, etc.) is 1.0%.

●The maximum amount of non-dairy creamer is 5.0%. Cream and original fermented milk can be used in moderation according to production needs.

Specification

Packaging Specifications

Outer packaging: carton, inner packaging: nitrogen-filled aluminum foil bag; product specification: 25kg/carton (5×5 kg); or moisture-proof paper bag, 25kg/bag.

Storage and Transportation

Sealed and stored in a low temperature, dry, cool and ventilated place to prevent moisture absorption and caking. The unopened storage period is twelve months. It is strictly forbidden to store and transport it together with inflammable, explosive, toxic and harmful substances.