Product Description
Datem E472E is a food emulsifier derived from the reaction of fatty acids and mono- and diglycerides. It is widely used in the food industry for its ability to improve the texture, stability, and shelf life of various food products. This emulsifier is particularly effective in stabilizing oil-in-water emulsions, making it a popular choice for baked goods, dairy products, and sauces. Datem E472E enhances the overall quality of food products by providing a smooth mouthfeel and preventing the separation of ingredients.
Uses
- Baked Goods: Improves dough stability, volume, and texture in bread, cakes, and pastries.
- Dairy Products: Enhances creaminess and stability in ice creams, creams, and cheese spreads.
- Sauces and Dressings: Helps maintain a uniform consistency and prevents separation in sauces, dressings, and mayonnaise.
- Confectionery: Used in chocolates and candies to improve texture and prevent crystallization.
- Meat Products: Enhances moisture retention and texture in processed meats and sausages.
Technical Data
| Property | Specification |
|---|---|
| Chemical Name | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides |
| E Number | E472E |
| Appearance | Yellowish to brownish liquid |
| Solubility | Soluble in oil and water |
| pH | 6.0 – 8.0 |
| Melting Point | 50 – 60 °C |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
| Shelf Life | 24 months when stored properly |
| Usage Level | 0.5% – 5% of the total formulation |
Key Benefits
- Improves Texture: Provides a desirable mouthfeel and texture in food products.
- Stabilizes Emulsions: Prevents separation of ingredients, ensuring product consistency.
- Enhances Shelf Life: Contributes to the longevity of food products by maintaining quality over time.
- Versatile Application: Suitable for a wide range of food products, making it a valuable ingredient in food formulation.
By incorporating Datem E472E into food formulations, manufacturers can achieve superior product quality and consumer satisfaction.