CAS 100085-39-0 Diacetyl Tartaric Acid Esters Emulsifier DATEM E472e For W/O Emulsions Mono And Diglycerides CAS NO.100085-39-0

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CAS 100085-39-0 Diacetyl Tartaric Acid Esters Emulsifier DATEM E472e For W/O Emulsions Mono And Diglycerides

 

 

Diacetyl tartaric acid mono (double) triglyceride for short DATEM. It has strong emulsifying, dispersing, anti aging and so on, is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air retention of dough and reduce the weakening degree of dough. Increase the volume of bread and steamed bread and improve the organizational structure. It can also be used in sugar and syrups and spices.

 

DATEM is a non-ionic emulsifier with good flowability. DATEM has functions such as emulsification, dispersing and anti-retrogradation, and is usually used as O/W emulsifiers.

 

Appearance	off-white to light yellow powder
Odour	Sour, Acetic Acid, Vinegar
EC No	E 472e
Iodine Value	Max 3
Dropping Point	Approx.38 C
Acid Value	Max 62-76 mgKOH/gm
Saponification Value	380-425 mgKOH/gm
Heavy Metals (as Pb)	Max 10mg/kg
Arsenic	Max 3 mg/kg
Cadmium	Max 1 mg/kg
Mercury	Max 1mg/kg
Lead	Max 2 mg/kg

 

Function

It is used in bread, buns and many other yeast-leavened bakery products at levels of 0.2–0.6% (based on flour weight). DATEM possesses excellent dough strengthening properties due to its ability to adsorb at the gas/liquid interface of dough and stabilize the foam structure trapped by the gluten matrix and prevent gas bubble coalescence.So, DATEM enhances gas (CO2) retention and improves tolerance to shocks in case of mechanical abuse during final proofing and baking.

Due to its anionic nature, DATEM also has the capacity to interact with gluten proteins, promoting protein aggregation.

Commercial production

DATEM are composed of:

1. Glycerol derivatives esterified with edible fatty acids, and
2. Mono and diacetyl tartaric acids.

There are two different processes needed for the production of these species that make up DATEM:

1. The esterification of mono- and diglycerides with tartaric and acetic acids in the presence of acetic acid anhydride.
2. The reaction of diacetyl tartaric acid in the presence of acetic acid with mono- and diglycerides. First, the diacetyl tartaric acid is produced from the reaction of diacetyl tartaric acid with acetic acid. The acetic acid generated in this reaction has to be removed by distillation. The final reaction with monoglycerides is possible once acetic acid is removed.

 

Application

It has strong emulsifying, dispersing and anti-aging effects, and is a good emulsifier and dispersant.

1. It can effectively enhance the elasticity, toughness and air retention of the dough, and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure.

2. Interact with amylose to delay and prevent the aging of food.

3. When used for cream, it can make the product smooth and delicate.

4. Used in butter and concentrated butter to prevent oil precipitation and improve stability.

5. It can also be used for sugar, syrup and spices.

6. The use of non-dairy creamer can make the product emulsion uniform and stable, and the taste is delicate.

Packaging	1kg-15kg packing	2 PE bag inside + 1 foil bag outside in carton
	25kg-50kg packing	2 PE bag inside + 1 foil bag outside in drum
	Other packing	Customized packing
Drum Size	D38cm*H60cm or customized, 25 kg/ drum
Shipping	1-50kg	International Express	Fast and convenient	Door to Door
	50-500kg	Air Transportation	Fast and cheap	To Air Port
	Above 500kg	Sea Transportation	Cheap and convenient	To Port

 

 

 

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