Good Quality Bread Improver Datem Emulsifier E472E DATEM Price

$1.00 - $2.00
Min. Order
1000 Kilograms
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Company Information

Landy Enterprise Limited

CN Trading Company
Response Time
<24h
Response Rate:
80.6%
Transactions
US$ 180,000+
9 Years Paid Supplier Gold Supplier Onsite Check Trade Assurance
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Quick Details

Port: China Main Port
Payment Terms: L/C,D/P,T/T,Western Union
Supply Ability: 100 Metric Ton/Metric Tons per Month
Product Type: Swelling
Place of Origin: China
Brand Name: LANDY
Model Number: E472E
Packaging: Bag
Certification: HACCP,KOSHER
Form: Solid
Shelf Life: 1 year
Weight (kg): 25 kg
Swelling Type: Bread Improver
Appearance: white to off-white solid
Delivery Detail: prompt shipment
Packaging Detail: 5kg/bag,25kg/carton

Good Quality Bread Improver Datem Emulsifier E472E DATEM Price

Bread Improver DATEM Price

 

General Name: DATEM

Characters: White to off-white solid

 

Solubility:
Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc.

 

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°C 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.

Quality Index (Refer to FCCIV)

Acid Value (mgkoH/g)

62-76

Saponification Value (mgkoH/g)

380-425

Heavy Metal (Calculated by Pb) %

≤0.001

Arsenic (Calculated by As) %

≤0.0003



Packing:
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25KG/CTN(5*5KG).


Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months