Guangzhou Masson Science and Technology Industry Company Limited
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DATEM E472e Diacetyl Tartaric Acid Monoglyceride With Emulsification, Dispersing And Anti-Retrogradation
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.
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 |
Application
| 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% |
