Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 80%)

Datem80% can interact with gluten protein to form a complex. Datem emulsifier connects gluten molecules to form a macromolecular gluten network that enhances the elasticity, toughness, and air retention of dough. Datem80% will increase the volume of bread and improve the tissue structure of bread. Emulsifier e472e can also act with amylase to delay the aging speed of the product. When the flour is of good quality and the operation is perfect, the volume of bread made by Datem80 is larger than that of other emulsifiers.
EEC NO. E472e
CAS NO. 100085-39-0
CODE: Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 80%)
Color: Cream to Light Yellow
Appearance: Flake, Beads or Powder