DATEM 80% Food Emulsifier E472e Powder Best Price

Datem80% can interact with gluten protein to form a complex. Datem emulsifier connects gluten molecules to form a macromolecular gluten network that enhances the elasticity, toughness, and air retention of dough. Datem80% will increase the volume of bread and improve the tissue structure of bread. Emulsifier e472e can also act with amylase to delay the aging speed of the product. When the flour is of good quality and the operation is perfect, the volume of bread made by Datem80 is larger than that of other emulsifiers.

EEC NO. E472e

CAS NO. 100085-39-0

CODE: Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 80%)

Color: Cream to Light Yellow

Appearance: Flake, Beads or Powder

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Diacetyl Tartaric acid ester of Mono-and diglycerides（Datem 80%）

Table of Contents

Description

Product Parameters

Major Application

Dosage and Solubility

Packaging

Frequently Asked Questions

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Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid value	65-85	mg KOH/g
Saponification value	430-480	mg KOH/g
Iodine value	2.0 max	gI/100g

HEAVY METAL SPECIFICATIONS
Arsenic Lead Mercury Cadmium Heavy Metal as Pb	≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10	mg/kg mg/kg mg/kg mg/kg mg/kg

Major Application

In Yeasted Products

Datem 80 makes the gluten network stronger and at the same time more extensible and elastic, which helps to increase air retention. The resulting dough has a network of air cells, small cell size, strong cell walls, and good extensibility. Bakers will prefer to use a bread conditioner with emulsifier e472e for maximum air retention. In bread, Datem80 has a synergistic effect with the oxidants vitamin C, ADA and enzymes, and the recommended dosage is 0.2% to 0.6% of the weight of the flour.

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Major Application

In Cookies

DATEM 80 can emulsify the oil and the emulsified oil is easily absorbed by the gluten, which can improve the mechanical processing performance. Expanded by heat during baking, emulsifier e472e makes proteins easy to foam, thus increasing the volume of cookies. As baking gradually solidifies, the structural center layer forms a porous sponge-like body. As a result, Datem 80 emulsifier improves the loftiness and texture of the product and extends the shelf life.

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Major Application

In The Cake

Because DATEM 80 has good foamability, the formed interface film can stabilize and distribute air bubbles evenly so that cakes with uniform honeycombs and thin walls can be produced. If fat is added to the recipe, the fat can be dispersed more finely and evenly under the action of Datem emulsifier, and the fine fat particles make the cake taste better and softer. To make a good sponge, an emulsifier must be added especially when making cakes in one step. And emulsifier e472e DATEM 80 is a good choice.

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In Yeasted Products

In Cookies

In The Cake

Dosage and Solubility

Shelf life and Storage

Shelf Life:

12 months in unopened original packaging under the storage conditions.

Storage:

Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product.

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Packaging

Frequently Asked Questions

Q: Can i get your COA,TDS and MSDS?

A: Sure! Contact us info@cnchemsino.com or the sales manager.

Q: Do you have the RSPO certificate?

A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.

Q: How long of the delivery time?

A: Usually, the shipment can be delivery within 15-20days after the order confirmed.

Q: Can you do the customized package?

A: Yes. Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.

Q: Can I get the free sample?

A: Yes, sample can be free below 500g.

Q: Which country have you exported to?

A: Our main market is South America, Middle East, Africa and Europe. More than 50 countries.

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