PRODUCT NAME : Di-acetyl Tartaric Acid Esters of Mono and Diglycerides ( E472e) DATEM
CLASS: Emulsifier
DESCRIPTION AND INGREDIENTS: They are tartaric acids and fatty acid esters of vegetable oils and mono anda di-acetyl tartaric acis (obtained from tartaric acid). They contain a little free glycerol, free fatty acids, free tartaric acid and free acetic acids and combination thereof and free glycerides. It contains tartaric and acetic esters of fatty acids too.
APPEARANCE : Cream white fluid powder. It has a slight acidic smell.
SOLUBILITY: It can be decomposed and dispersed in water.
INTENDED USAGE :
· It is used to stiffen the flour (Water binding property) to increase dough fermentation and dough capacity in all bread varieties and leavened dough.
· It further enhances volume in all bread varieties, capacity and improves the inside texture of the bread.
· USAGE AREA:
Ø In all flour varieties
Ø Bread and bread varieties
Ø Dressings
Ø Topping powders
Ø Cream mixtures (Coffee Creams)
QUANTITY OF USAGE : It is determined by the practitioner according to the intended usage and desired product
PACKAGE FEATURES : 25 kg Kraft Bag
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