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  • CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
  • CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
  • CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
  • CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)CAS:100085-39-0  Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)

CAS:100085-39-0 Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)

Product Name:Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)
CAS: 100085-39-0
EINECS:1336-90-9
Appearance:Cream to Ligh Yellow Powder
Applications:Food emulsifier DATEM
HS Code:3402130000
MOQ:10MT

Description of Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)

Diacetyltartrate monoester, also known as diacetyltartrate monoglyceride, DATEM for short, molecular formula C29H50O11, relative molecular weight 574.71. Diacetyl tartrate monoester has good oleophilic properties, is a W/O emulsifier, has good foaming properties. It can be used in the production of foods such as margarine, cold drinks and bread

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Technical specification of Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)

EM

SPECIFICATION

RESULT

APPEARANCE 

Ivory or straw yellow powder  

Ivory or straw yellow powder        

Acid value (mgKOH/g) 

62-76

70.3

SAPONIFICATION VALUE (mgKOH/g) 

380-425

419.5

MERCURY (Hg) (mg/kg) 

≤1

<1

HEAVY METALS (as Pb) (mg/kg) 

≤ 10

<10

ARSENIC (As) (mg/kg) 

≤ 3

<3

LEAD (Pb) (mg/kg) 

≤2

<2

 

Application of Diacetyl Tartaric Acid Esters of Mono-diglycerides (DATEM)

It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It 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.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

 

Storage and Transportation

Store in a cool, dry, ventilated environment.

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