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Datem Diacetyl Tartaric Acid Esters of Mono and Diglycerides E 472e

Were you looking for DATEM Powder- Liquid E472e Dynatar 95-62-80 LQ instead?

Product Specification

EC NoE 472e
Iodine ValueMax 3
Dropping PointApprox.38 C
Acid ValueMax 62-76 mgKOH/gm
Saponification Value380-425 mgKOH/gm
Heavy Metals (as Pb)Max 10mg/kg
ArsenicMax 3 mg/kg
CadmiumMax 1 mg/kg
MercuryMax 1mg/kg
 LeadMax 2 mg/kg

Description

Datem is a Diacetyl Tartaric Acid Ester of Mono and Diglycerides made from fully Hardened Oil. It is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available.

FormPowder
AppearanceOff-white to light yellow
OdourSour, Acetic Acid, Vinegar

 

Applications

Dynatar 95-62-80 CC is used as a food additive in bread, cakes, non-dairy creamers and non-dairy whipped toppings. In bread it acts as a dough conditioner. In cakes and non-dairy products, it acts as a dispersion agent and foam stabiliser respectively. It is also free of Palm-oil and serves as a good emulsifier for Kosher and Halal food preparations.

Functionality

Dynatar 95-62-80 CC is a hydrophilic emulsifier which is easily dispersible in water. This food additive is considered the best emulsifier for strengthening the gluten network in bread dough.

Benefits in Bread

* By strengthening the gluten network and improving gluten extensibility it increases the volume of bread

* It creates better dough elasticity, resulting in better over-spring

* It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.

* Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress

* Partially reduces added gluten.

In Summary, the application of DATEM has a lot of advantages as a bread improving ingredient.

  1. Simplification of the dough and/or baking mass preparation
  2. Reduction of baking fat
  3. Increase in the dough’s fermentation tolerance
  4. Improved dough rheology
  5. Increase in the air intake into the baking mass during aeration
  6. Reduction of water loss during baking
  7. Increase in the volume of the baked goods
  8. Improvement in constancy of shape and form of the baked goods
  9. Improvement in crumb texture
  10. Improvement in crumb softness
  11. Improvement in chewing and taste properties
  12. Delay in staling

Benefits in Cakes/Non-Dairy Whipped Toppings

* Improves dispersion of fat/oil in the water phase

* Stabilises batter or foam once whipped reducing the possibility of collapse

Benefits in Non-Dairy Beverage Creamer

* Helps in dispersing fat-based creamer throughout the hot

* It stabilises this oil-in-water emulsion

 

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