Diacetyl tartaric acid mono and diglyceride is referred to as DATEM, also known as Emulsifier E472E. The CAS NO. is: 100085-39-0. It is a milky white powder or granular solid with a special smell of acetic acid. It can be dispersed in hot water, miscible with oils, and soluble in organic solvents such as ethanol and propylene glycol. It is a non-ionic emulsifier.
Applications:
DATEM has strong emulsification, dispersion, anti-aging and other functions, and is a good emulsifier and dispersant. Used in breads, pastries, biscuits, cereal foods, extruded foods, butter, hydrogenated vegetable oils, non-fat powders, soups, pigment concentrates and other products. DATEM can effectively enhance the elasticity, toughness and air-holding properties of dough and reduce dough weakening. Increase the volume and improve the organizational structure of bread and steamed buns. Interacts with amylose to delay and prevent the aging of food. It is used in cream to make the product smooth and delicate. DATEM is used in butter and concentrated butter to prevent oil from separating out and improve stability. Used in non-dairy creamer to make the product emulsion uniform and stable, with a delicate taste. It can also be used in sugar, syrup and spices.
Specification：
Items
Standard
Appearance
White fine Powder
Purity %
80%，20% free Flowing agent
Acid Value
45-100 mg KOH/g
Saponification
280-520 mg KOH/g
Total Tartaric Acid %
10-40
Total Glycerol%
11-28
Free Glycerol%
2.0max
Ignition Residue%
0.5max
Arsenic (by As)
3ppm max
Heavy Metals(Pb)
2ppm max
DATEM
Diacetyl tartaric acid mono and diglyceride is referred to as DATEM, also known as Emulsifier E472E. The CAS NO. is: 100085-39-0. It is a milky white powder or granular solid with a special smell of acetic acid. It can be dispersed in hot water, miscible with oils, and soluble in organic solvents such as ethanol and propylene glycol. It is a non-ionic emulsifier.
Applications:
DATEM has strong emulsification, dispersion, anti-aging and other functions, and is a good emulsifier and dispersant. Used in breads, pastries, biscuits, cereal foods, extruded foods, butter, hydrogenated vegetable oils, non-fat powders, soups, pigment concentrates and other products. DATEM can effectively enhance the elasticity, toughness and air-holding properties of dough and reduce dough weakening. Increase the volume and improve the organizational structure of bread and steamed buns. Interacts with amylose to delay and prevent the aging of food. It is used in cream to make the product smooth and delicate. DATEM is used in butter and concentrated butter to prevent oil from separating out and improve stability. Used in non-dairy creamer to make the product emulsion uniform and stable, with a delicate taste. It can also be used in sugar, syrup and spices.
