DATEM
Diacetyl Tartaric Acid Esters of Mono-and Diglycerides
It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc
Specifications   ITEM  STANDARD
Appearance  White or off-white solid
Acid Value (mgKOH/g)  45-100
Ester Value (mgKOH/g)  325-520
Heavy Metals(pb) (mg/kg) ≤2mg/kg
Glycerol (w/%)  11-28
Acetic Acid (w/%)  8-32
Tartaric Acid (w/%)  10-40

Functional uses:1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.4. It is used in butter to make the taste better..