Optimize Your Formulations With The Benefits Of DATEM 80%

DATEM 80% are vast and include improved texture, increased shelf life, enhanced dough development, and improved nutritional profile. Incorporating this emulsifier into food formulations can lead to improved product quality, reduced waste, and healthier options for consumers.

1. Improved Texture
It can create a smooth and stable emulsion, which contributes to a rich and creamy mouthfeel. DATEM 80% can also enhance the crumb structure in baked goods, resulting in a moister and softer texture. By optimizing the texture of your formulations with DATEM 80%, you can deliver a more satisfying sensory experience to your customers.

2. Extended Shelf Life
DATEM 80% can help extend the shelf life of food products by improving their stability. It acts as a natural preservative, preventing spoilage and microbial growth. Moreover, it can enhance the heat stability of food products, making them more resistant to high temperatures during processing and storage.

3. Improved Dough Handling
DATEM 80% can improve the handling properties of dough, making it more elastic and easier to work with. It can also enhance the gas retention in dough, resulting in a better rise and crumb structure. By optimizing the dough handling properties with DATEM 80%, you can increase the efficiency of your production process, reduce errors, and achieve consistent product quality.

4. Reduced Fat and Calorie Content
DATEM 80% can help reduce the fat and calorie content of food products without compromising their taste and texture. It acts as a fat replacer, providing the same creamy and smooth mouthfeel as fat but with fewer calories.

Net Weight each carton：25kg ;Gross Weight：26kg
Pack size：43*38*28cm
Without pallets
20GP:15.5mts 40GP:25mts
with pallets
Weight：18 cartons for 10 pallets; 24 cartons for 10
pallets
20GP:20 pallets，10.5mts
40GP:40 pallets，21mts