Guangzhou Masson Science and Technology Industry Company Limited
| Payment Terms | T/T |
| Supply Ability | 100 tons per month |
| Delivery Time | 10-14 days |
| Packaging Details | 20kg*1 |
| Brand Name | VIVID |
| Model Number | DATEM |
| Certification | FSSC22000 ISO HALAL KOSHER |
| Place of Origin | CHINA |
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Product Specification
| Payment Terms | T/T | Supply Ability | 100 tons per month |
| Delivery Time | 10-14 days | Packaging Details | 20kg*1 |
| Brand Name | VIVID | Model Number | DATEM |
| Certification | FSSC22000 ISO HALAL KOSHER | Place of Origin | CHINA |
| High Light | Milk E472 Bread Improver ，Yogurt DATEM Powder | ||
E472 e DATEM ivory white powder 10KG/20KG/carton box, for yoghourt, acidophilus milk, bread improver
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides occur over a range in appearance from sticky, viscous liquids through a fatlike consistency to a waxy solid, depending on the iodine value of the oils or fats used in their manufacture. They are the reaction product of partial glycerides of edible oils, fats, or fat-forming fatty acids with diacetyl tartaric anhydride. The diacetyl tartaroyl esters are miscible in all proportions with oils and fats. They are soluble in most common fat solvents, in methanol, and in ethyl acetate, but are insoluble in other alcohols, in acetic acid, and in water. They are dispersible in water and resistant to hydrolysis for moderate periods of time. The PH of a 3% dispersion in water is between 2 and 3.
| 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% |
Specifications:
| Item | Unit | Specification | |
| 1 | Appearance | —— | Light yellow or milky white wax beads, with the odor of acetic acid Scent |
| 2 | Residue on lgnition | % | ≤ 0.5 |
| 3 | Total acetic acid | % | 8-32 |
| 4 | Total glycerin | % | 11-28 |
| 5 | Acid value | mg KOH/g | 62-76 |
| 6 | Saponification value | mg KOH/g | 380-425 |
| 7 | Lead | mg/kg | ≤ 2 |
Company Details
Business Type:
Manufacturer
Year Established:
2007
Total Annual:
1-30,000,000
Employee Number:
100~200
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici...
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