DATEM High Acid Value CAS NO. 100085-39-0
DATEM is not only used in baked goods, but also in various foods such as candy and margarine. Datem high Acid value is mainly used in the baking field, and the common state is milky white powder or granular solid. DATEM has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Used in bread, cakes, biscuits, cereals, extruded food, cream, etc. It can increase the volume of bread and improve the structure of bread. It can also act with amylose to delay the aging speed of the product. DATEM makes loaves larger than other emulsifiers.
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Product Introduction
DATEM is not only used in baked goods, but also in various foods such as candy and margarine. Datem high Acid value is mainly used in the baking field, and the common state is milky white powder or granular solid. DATEM has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Used in bread, cakes, biscuits, cereals, extruded food, cream, etc. It can increase the volume of bread and improve the structure of bread. It can also act with amylose to delay the aging speed of the product. DATEM makes loaves larger than other emulsifiers.
Parameters ：
Color | white to off-white |
Appearance | Powder |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Acid value(mg KOH/g) | 115-140 |
Saponification value(mg KOH/g) | 520-560 |
Iodine value(gI/100g) | 2.0 max |
HEAVY METAL SPECIFICATIONS | |
Arsenic(mg/kg) Lead(mg/kg) Mercury(mg/kg) Cadmium(mg/kg) Heavy Metal as Pb(mg/kg) | ≤ 3 ≤ 2 ≤1 ≤1 ≤10 |
Major Application
In Yeasted products :When based on high-quality bread flour, DATEM plays an even greater role in improving air-holding capacity, especially in the transfer of low-density doughs from proofing to baking and in the early stages of baking.In foreign countries, bakers will prefer to use DATEM-containing bread conditioners for maximum air retention in low-ingredient or crispy breads.
In cookies :Adding 0.2% to 0.5% DATEM to puffed snacks can play a good role in emulsifying and lubricating, reduce extrusion pressure, reduce equipment wear, and produce puffed products with smooth surface, fine pores and crisp taste, reducing product The hygroscopicity extends the shelf life.
Frozen pasta products: The emulsifier DATEM can reduce the free flowing water and act with starch to reduce the crystallization degree of starch molecules, thereby improving the low temperature stability of frozen food, controlling the size of ice crystals in noodles, reducing the cracking rate of the product, and making the product smoother , The operability is improved, the yield is improved, the cooking resistance is improved, the product taste is better, and the shelf life is prolonged.
Dosage and Solubility
Dosage:Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Solubility :Dispersed in water.Dissolved in lipid.
Shelf life and Storage :
Shelf Life :18 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 minimise the agglomeration(the natural tendency of DATEM)
Packaging :
Net weight: 25kgs/Bag or 25kgs/Carton
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