DATEM is the third generation of food baking emulsifier with strong emulsifying, dispersing and anti-aging effects. It is better than distilled monoglyceride and sodium stearoyl lactylate. It has high safety performance and is widely used in the industrial production of bread.
Emulsifiers are additives that make insoluble liquids form stable emulsions in food processing. Rational use of emulsifiers will not affect human health. DATEM is the third generation of food baking emulsifier with strong emulsifying, dispersing and anti-aging effects. It is better than distilled monoglyceride and sodium stearoyl lactylate. It has high safety performance and is widely used in the industrial production of bread.
The full name of DATEM is diacetyl tartaric acid esters of mono-and diglycerides, It is a white or yellowish powdery solid with a melting point of 45 degrees centigrade when saturated fatty acids are used; it is a yellow paste or viscous liquid when unsaturated fatty acids are used. Domestic code: 10.010, European code for E472e, INS code 472e, many domestic and foreign information will also be referred to as DATA ester. The domestic common state is milky white powder or granular solid, pH value is weak acidity, pH value is about 4, the melting range is about 45 degrees Celsius, HLB value is 8.0-9.2, with a special acetic acid smell, can be dispersed in hot water, can be mixed with oil, soluble in ethanol, propylene glycol and other organic solvents, is a non-ionic emulsifier. diacetyl tartaric acid esters of mono-and diglycerides is referred to as DATEM as well. It has strong emulsifying, dispersing and anti-aging effects. It is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and gas retention of dough, and reduce dough weakening. Increase bread, improve tissue structure and improve taste.
Now, let's compare the effect of DATEM on bread with pictures:
As can be seen from the diagram, diacetyl tartaric acid esters of mono-and diglycerides, for increasing the volume of bread, the effect is obvious, using DATEM, made bread volume is significantly larger than the bread without DATEM.
At the same time, DATEM has obvious improvement effect on the organizational structure of bread, as shown in the following figure:
It can be seen from the graph that after adding DATEM, the organizational structure is more uniform and exquisite.
Our recommended dosage is 3-5 per thousand (flour).
Packing: 25 kg carton.
Product selling point:
1. Advanced production process, environmental protection and high safety.
2. High performance price ratio, our added quantity is lower than that of peers, and the effect is better than peers.
3. The shelf life is long, up to 12 months.
4. It takes only a few hours to reach Qingdao port, Shanghai port and so on.
For the bread emulsifier DATEM, what is the using dose in bread?
Reply: We recommend dose is 03.-0.5%, based on flour quantity.
How to use the bread emulsifier DATEM?
Reply: Can put the DATEM into the hot water, and then add the oil into the hot water, then use the paste ingredients to flour; Or, put the DATEM into the flour directly.
If you used the DATEM, do yo need the yeast?
Reply: Yes, you need to use the yeast as your formuation quantity.
Can the DATEM use with some enzyme together?
Reply: Yes, can use enzyme together, especially in bakery, DATEM can improver the structure, and make the good mouthfeel, this is the emulsifier that can not take place by enzyme.
For the DATEM emulsifier,Why do we push out liquid form DATEM?
Reply: Have three points: Easy to transfer and store; Easy to use; have not dust during the processing.