Purity Diacetyl Tartaric Acid Esters of Monodiglycerides Datem Food Additive Datem Powder Food Emulsifier Datem

• CAS No.: 977051-29-8
• Formula: C6h7ko2
• EINECS: 309-180-8
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Dsung-Datem
• Type: DATEM
• Resource: Natural
• Property: Lonic Emulsifiers
• Product Name: Datem
• Name: Datem Powder
• Appearance: White or Light Yellow Powder
• Color: White or Light Yellow
• Grade: Food Grade
• Assay: HPLC 99%
• Application: Food Emulsifier
• Specific: COA
• Test Method: HPLC
• Melting Point: 45 C
• pH: About 4
• Hlb: 8.0-9.2
• Odor: Acetic Acid Odor
• Acid Value: 62-76 Mgkoh/G
• Saponification Value: 380-425 Mgkoh/G
• Transport Package: Negotiable
• Specification: 99%
• Trademark: D-Sung
• Origin: Shaanxi
• Production Capacity: 5 Ton/Month

Product Description

Purity Diacetyl Tartaric Acid Esters of MonoDiglycerides Datem Food Additive Datem Powder Food Emulsifier Datem

 

Product Description

Product Details

Product Name	Datem
CAS No.	977051-29-8
MF	C6H7KO2
pH	About 4
Appearance and shape	White or light yellow powder

Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (DATEM) is an emulsifier and dough strengthener commonly used in the food industry. It is a complex mixture of esters formed by the reaction of diacetyl tartaric acid with mono- and diglycerides.
DATEM is used primarily as an emulsifier to help blend water and oil-based ingredients together in food products such as bread, cake mixes, and other baked goods. This ingredient helps to improve the texture, consistency, and overall quality of these products.DATEM e472e is also used to extend the shelf life of certain foods, as it helps to prevent separation and spoilage.

Application & Function

1. Bakery Products: DATEM e472e is often used in the production of bread and other baked goods. It functions as a dough conditioner, improving the strength and elasticity of the dough, resulting in better volume and texture in the finished product.
2.Cake Mixes and Pastries: In cake mixes and pastries, Datem emulsifier can be added to improve the texture, crumb structure, and overall quality of the baked items.
3.Processed Cheese: Emulsifier 472e is employed in the production of processed cheese to enhance emulsification, texture, and consistency. It helps maintain a smooth and uniform texture in processed cheese products.

Specification