Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM)
FeedbackDATEM is a non-ionic emulsifier with good flowability and HLB value of 8~10, which is milky white/light yellow solid powder and easily soluble in hot water. DATEM has functions such as emulsification, dispersing and anti-retrogradation, and is usually used as O/W emulsifier.
Application:
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Application |
Benefit |
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Bread |
Improves volume and texture and prolongs shelf life. |
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Cake |
Used as foaming agent for cake pre-mixing powder. Prolongs shelf life. |
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Ice cream |
Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate. |
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Margarine |
Stable emulsions, prevents delamination and sedimentation. Improves mouth feel. |
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Frozen food |
Improves water holding capability of frozen dough, and prevents formation of ice crystals, stabilizes network of wheat gluten. Improves freezing resistance of yeast and dough, delaying retrogradation. |
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Coffee-whitener |
Gives a more uniform fat globule size distribution, helps improve whitening effect and dissolve in water well. |
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Quality index:
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Index |
Standard (GB25539-2010) |
|
Total tartaric acid /% |
10~40 |
|
Total glycerol /% |
11~28 |
|
Total acetic acid /% |
8~32 |
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Free glycerol /% ≦ |
2.0 |
|
Acid value (mg KOH/g) |
62~76 |
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Saponification Value (mg KOH/g) |
380~425 |
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Residue on ignition /% ≦ |
0.5 |
|
Pb (mg/kg) ≦ |
2 |
