Guangzhou Masson Science and Technology Industry Company Limited
| Payment Terms | T/T |
| Supply Ability | 200 tons per month |
| Delivery Time | 7-14 working days |
| Product name | DATEM |
| EU No. | E472(e) |
| Application | Food Emulsifier |
| Appearance | Milky White Powder |
| Grade Standard | Food Grade |
| Packaging | 20KG/carton |
| Brand Name | VIVID |
| Model Number | DATEM |
| Certification | FSSC22000 HALAL KOSHER ISO |
| Place of Origin | Guangdong, China |
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Product Specification
| Payment Terms | T/T | Supply Ability | 200 tons per month |
| Delivery Time | 7-14 working days | Product name | DATEM |
| EU No. | E472(e) | Application | Food Emulsifier |
| Appearance | Milky White Powder | Grade Standard | Food Grade |
| Packaging | 20KG/carton | Brand Name | VIVID |
| Model Number | DATEM | Certification | FSSC22000 HALAL KOSHER ISO |
| Place of Origin | Guangdong, China | ||
| High Light | Smooth Bread Emulsifier ，Bread Emulsifier Improve Inner Structure | ||
Bread Emulsifier DATEM Enlarge Breads Volume Improve Inner Structure And Smooth Taste Extend Shelf Life
Diacetyltartaric acid esters of mono-and diglycerides is made of Acetic anhydride, tartaric acid and mono- and diglyceride. It is a kind of ionic emulsifier, and can be widely used in different kinds of food industries.
Diacetyltartaric acid esters of mono-and diglycerides(DATEM)
| Application range | Function | Suggested dosage |
| Cheese | Enhance silky feeling,improve cutting evenness | 0.2%-0.5% |
| Acid modified milk drink | With good acid resistance, promote fat emulsification, prevent protein flocculation,and prevent lamination | 0.05%-0.10%, usually used with SMG and DMG |
| Fermented milk drink | With good emulsification under low PH value, improve emulsification stability | 0.1%-0.2%,usually used with DMG |
| Cream | Improve emulsification stability | 0.3%-0.5%,usually used with SSL and PGE |
| Grease | Help to put fat crystal in order,improve the emulsifying stability,enhance the air-holding ability | 0.2%-0.5% |
| Bread improver | Improve crumb structure, soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity | 0.2%-0.3% of dough |
| Cold drink(except ice) | Improve aeration ability, promote fat spread evenly | 0.2%-0.3% |
| Confection | Help fat and sugar get mixed evenly,and obtain a shiny surface | 1%-5% |
| Flour products | Improve gluten, reduce turbid situation when cooking | 0.3%-1.0% |
| Vegetable beverage | Provide a stable emulsion effect | 0.1%-0.2% |
| Protein beverage | Promote emulsifying of dairy fat, provide a smooth mouth feeling | 0.1%-0.2% |
Company Details
Business Type:
Manufacturer
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf...
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