Diacetyl Tartaric Acid Ester Of Mono-and Diglycerides CAS NO. 100085-39-0
Datem80% can interact with gluten protein to form a complex, connect gluten molecules to each other, form a macromolecular gluten network, enhance the elasticity, toughness and air retention of dough, increase the volume of bread, and improve the tissue structure of bread. It can also act with amylose to delay the aging speed of the product. When the flour is of good quality and the operation is perfect, the volume of bread made by DATEM is larger than that of other emulsifiers.
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Product Introduction
Datem80% can interact with gluten protein to form a complex, connect gluten molecules to each other, form a macromolecular gluten network, enhance the elasticity, toughness and air retention of dough, increase the volume of bread, and improve the tissue structure of bread. It can also act with amylose to delay the aging speed of the product. When the flour is of good quality and the operation is perfect, the volume of bread made by DATEM is larger than that of other emulsifiers.
Parameters ：
Color | Cream to light yellow |
Appearance | Flake, Beads or Powder |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Acid value（mg KOH/g） | 65-85 |
Saponification value（mg KOH/g） | 430-480 |
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 :Datem makes the gluten network stronger and at the same time more extensible and elastic, which helps to increase air retention. The resulting dough has a network of air cells, small cell size, strong cell walls and good extensibility. Bakers will prefer Use a bread conditioner with DATEM for maximum air retention. In bread, DATEM has a synergistic effect with the oxidants vitamin C, ADA and enzymes, and the recommended dosage is 0.2% to 0.6% of the weight of the flour.
In cookies :DATEM can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance. During the baking process, it is heated to expand, making the protein easy to foam, increase the volume, and gradually solidify with the baking, making the center layer The structure forms a porous sponge-like body, which improves the looseness and taste of the product and prolongs the shelf life.
In the cake : Because DATEM has good foamability, the formed interface film can stabilize and distribute air bubbles evenly, so that cakes with uniform honeycombs and thin walls can be produced. If fat is added to the recipe, the fat can be dispersed more finely and evenly under the action of DATEM, and the fine fat particles make the cake taste better and softer. Especially when making cakes in one step, in order to make a good sponge, emulsifier must be added, and DATEM is a good choice.
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 :12 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 ensure the quality of product.
Packaging :
Net weight:25kgs/Bag or 25kgs/Carton
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