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Diacetyl Tartaric Acid Esters of Mono and Diglycerides(DATEM)—E472e
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
⑴It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
⑵It can react with amylose to delay and prevent the food aging.
⑶It can be used in cream to make it smoother and finer.
⑷It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
⑸It can also be used in sugar, syrup and spices.
⑹It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Categories
- Ingredients
- Additives
- Unsalted Butter, Skimmed Milk Powder, Full Cream Milk Powder, AMF, Sweet Whey Powder, SMP Replacer, Milk Protein Concentrate, Fruit Juice Concentrates, Fruit Pulp, Fruit Purees, Fruit Preparations, Ice-cream Inclusions, Nuts, Natural and Artificals Flavor, Natural and Artifical Colors, Stabilizers, Food Chemicals, Preservatives, Sweetners, Liquid Glucose, Malto Dextrin, Oils & Fats, Blended Butter, Vegetable Ghee, Evaporated MIlk, Condensed Milk
- HEC 120 to 6000
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