DATEM Emulsifier

Datem Emulsifier is utilized as a dough conditioner, which can boost the gluten network in bread as well as dough during the process of baking. This is known to provide advanced texture and provides volume in bread. This is a synthetic emulsifier made from the esterification of acetic acid, fatty acids, glycerol, and tartaric acid. Datem Emulsifier is also added to crunchy breads, such as rye, to provide a spongy as well as chewy texture. Many biscuits and breads can get the volume with this emulsifier. 

DESCRIPTION

• It is diacetyl tartaric acid esters of mono and di glycerides made from vegetable oil.

APPLICATIONS

• Oleoresin applications
• Breads & Biscuits
•  Color: Brownish
• State: Liquid
• Acid Value: 80 to 100 mgKoh/g
• Saponification Value: 450 to 500 mgKoh/g
• Iodine Value: 30-50 max

HEAVY METALS/MICROBIOLOGICAL PARAMETERS

• Arsenic: Less than 3mg/kg
• Lead: Less than 1mg/kg
• Mercury: Less than 1mg/kg
• Cadmium: Less than 1mg/kg
• Heavy Metals: Max. 10mg/kg