The Synergy Of DATEM 80% With Other Food Additives For Improved Functionality

DATEM 80% and powerful antioxidants provides a long-lasting solution for food manufacturers who are looking to improve the safety and shelf stability of their products. By protecting against oxidation and other forms of degradation, this additive ensures that your products remain fresh and safe for consumption.

DATEM 80% offers excellent emulsification properties that can improve the processing and quality of margarine and shortening. When blended with Mono- and Diglycerides, the emulsification properties are further enhanced, leading to a more stable end-product. This combination also helps to enhance the texture, spreadability, and mouthfeel of margarine and shortening, and provides excellent aeration and creaming properties. With this solution, food manufacturers can produce high-quality margarine and shortening products that satisfy consumer expectations for taste and texture.

1. DATEM 80% with Guar Gum for Improved Gluten Formation in Bakery Products:
DATEM 80% is an effective emulsifier for bakery products, especially in improving gluten formation. However, to ensure maximum effectiveness, it is often blended with other food additives such as Guar gum. This combination has been proven to provide excellent texture, enhanced volume, and extended shelf life of bakery products such as bread, cake, and biscuits.

2. DATEM 80% with Lecithin for Improved Emulsification in Processed Foods:
DATEM 80% is a highly versatile food additive that is used extensively in the food industry. One of its key benefits is its ability to enhance emulsification in processed foods. To further enhance this function, DATEM 80% is often combined with Lecithin. This combination has been demonstrated to deliver superior emulsion stability, reduced fat content and improved texture and mouthfeel in a variety of products, including sauces, dressings, spreads, and confectionery.

3. DATEM 80% with Propylene Glycol Esters of Fatty Acids for Improved Aerating in Whipped Cream:
DATEM 80% can help to improve aerating and stabilizing properties in a range of products. When used in whipped cream, for example, DATEM 80% is often blended with Propylene Glycol Esters of Fatty Acids, which helps to improve the stability of the whipped cream and enhance the airiness of the foam. This combination also helps to reduce the fat content of whipped cream and increase yield.

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