High Acid Value in DATEM E472e in Baking And Dairy Products
DATEM, which stands for Diacetyl Tartaric Acid Esters of Monoglycerides, is a food additive commonly used as an emulsifier in baked goods, dairy products, and other food products.
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Product Introduction
Product Introduction
The acid value of DATEM is a measure of the amount of free acid present in the substance, which can affect its functionality and performance as an emulsifier.
Products Parameters
|
CHEMICAL/PHYSICAL SPECIFICATIONS |
|
|
Acid value |
65-85(mg KOH/g) |
|
Saponification value |
430-480(mg KOH/g) |
|
Iodine value |
2.0 max(gI/100g) |
|
HEAVY METAL SPECIFICATIONS |
|
|
Arsenic Lead Mercury Cadmium Heavy Metal as Pb |
≤ 3(mg/kg) ≤ 2(mg/kg) ≤1(mg/kg) ≤1(mg/kg) ≤10(mg/kg) |
Features
High acid value in DATEM may be caused by several factors, including:
Poor storage conditions: Exposure to high temperatures, moisture, or air can cause hydrolysis of DATEM, resulting in the release of free fatty acids and an increase in acid value.
Contamination: DATEM may become contaminated with free fatty acids during production or storage, which can increase its acid value.
Raw materials: The acid value of DATEM can vary depending on the source and quality of the raw materials used in its production.
Application
High acid value in DATEM can affect its emulsifying properties, reducing its ability to stabilize oil-in-water emulsions. Therefore, it is important to control the acid value of DATEM during production and storage to ensure its optimal functionality as an emulsifier in food products.
Advantages & Characteristics
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FAQS
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