Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) - E472e, manufactured by Zhengzhou Yizeli Industrial Co. Ltd, is a versatile food emulsifier and additive used in various applications. This ivory or straw yellow powder or granular solid is easily soluble in hot water and acts as a non-ionic emulsifier with an HLB value of 8-10.

With its exceptional emulsification, dispersing, and aging resistance properties, this emulsifier finds widespread use in the food industry. It enhances the springiness, toughness, and gas-holding capability of dough, resulting in bread and steam bread with increased volume, improved organization, and structure.

Furthermore, it exhibits the ability to react with amylose, effectively delaying and preventing food aging. When used in cream, it lends a smoother and finer texture. In butter and concentrated butter, it prevents oil separation and enhances stability.

The applications extend to sugar, syrup, spices, and non-dairy creamer, where it ensures a homogeneous, stable, and supple mouthfeel. Its usage is flexible, as it can be dissolved in warm water at approximately 60℃ to obtain a paste-shaped substance for further incorporation. Alternatively, it can be homogeneously dissolved in oils or fats or directly mixed with flour.

For optimal results, the recommended addition amount varies depending on the product. It ranges from a maximum of 1.0% for raw dried flour products and raw wet products to 5.0% for non-dairy creamers. Adjustments can be made according to specific production requirements for cream and fermented milk.

Packaged in aluminized bags vacuum-sealed with nitrogen, each weighing 20KG/CTN (5 KG * 4), the product ensures quality and longevity. To maintain its integrity, it should be stored in a low-temperature, dry, cool, and well-ventilated environment to prevent moisture absorption and caking. It is crucial to avoid storing or transporting it with materials that are explosive, combustible, or deleterious. The recommended shelf life of this product is 12 months.

Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications:It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.

(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.

(2) It can react with amylose to delay and prevent the food aging.

(3) It can be used in cream to make it smoother and finer.

(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.

(5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

Usage:
(1) Put this product in warm water at about 60℃ to get paste shaped substance, and then use it in appropriate proportion.

(2) Dissolve this product in oils or fats homogeneously before further processing.

(3) Directly mix it with flour for use.

Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.

Packaging：Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4) Storage &Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.