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Guangzhou Masson Science & Technology Industrial Co., Ltd. (Part of Masson Group Company Limited) An integrate emulsifier industrial base, rooted in food additive area for 20 years. Superior DMG, PGE
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E472 e DATEM ivory white powder 10KG/20KG/carton box, for yoghourt, acidophilus

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E472 e DATEM ivory white powder 10KG/20KG/carton box, for yoghourt, acidophilus

Brand Name : VIVID
Model Number : DATEM
Certification : FSSC22000 ISO HALAL KOSHER
Place of Origin : CHINA
Payment Terms : T/T
Supply Ability : 100 tons per month
Delivery Time : 10-14 days
Packaging Details : 20kg/ carton, PE inner bag
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Diacetyl Tartaric Acid Esters of Mono- and Diglycerides

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides occur over a range in appearance from sticky, viscous liquids through a fatlike consistency to a waxy solid, depending on the iodine value of the oils or fats used in their manufacture. They are the reaction product of partial glycerides of edible oils, fats, or fat-forming fatty acids with diacetyl tartaric anhydride. The diacetyl tartaroyl esters are miscible in all proportions with oils and fats. They are soluble in most common fat solvents, in methanol, in acetone, and in ethyl acetate, but are insoluble in other alcohols, in acetic acid, and in water. They are dispersible in water and resistant to hydrolysis for moderate periods of time. The PH of a 3% dispersion in water is between 2 and 3.

Application rangeFunctionSuggested dosage
CheeseEnhance silky feeling,improve cutting evenness0.2%-0.5%
Acid modified milk drinkWith good acid resistance, promote fat emulsification, prevent protein flocculation,and prevent lamination0.05%-0.10%, usually used with SMG and DMG
Fermented milk drinkWith good emulsification under low PH value, improve emulsification stability0.1%-0.2%,usually used with DMG
CreamImprove emulsification stability0.3%-0.5%,usually used with SSL and PGE
GreaseHelp to put fat crystal in order,improve the emulsifying stability,enhance the air-holding ability0.2%-0.5%
Bread improverImprove crumb structure, soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity0.2%-0.3% of dough
Cold drink(except ice)Improve aeration ability, promote fat spread evenly0.2%-0.3%
ConfectionHelp fat and sugar get mixed evenly,and obtain a shiny surface1%-5%
Flour productsImprove gluten, reduce turbid situation when cooking0.3%-1.0%
Vegetable beverageProvide a stable emulsion effect0.1%-0.2%
Protein beveragePromote emulsifying of dairy fat, provide a smooth mouth feeling0.1%-0.2%


1Appearance——Light yellow or milky white wax beads, with the odor of acetic acid Scent
2Residue on lgnition%≤ 0.5
3Total acetic acid%8-32
4Total glycerin%11-28
5Acid valuemg KOH/g62-76
6Saponification valuemg KOH/g380-425
7Leadmg/kg≤ 2

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