Product Description
Datem E472E is a food emulsifier derived from the reaction of fatty acids and diacetyl tartaric acid. It is widely used in the food industry for its ability to stabilize emulsions, improve texture, and enhance the overall quality of various food products. This emulsifier is particularly effective in baked goods, dairy products, and sauces, where it helps to maintain a consistent texture and prevent separation of ingredients. Datem E472E is known for its versatility and is suitable for a wide range of applications, making it a popular choice among food manufacturers.
Uses
- Baked Goods: Enhances dough stability, improves volume, and extends shelf life.
- Dairy Products: Stabilizes emulsions in cream, cheese, and yogurt, preventing separation.
- Sauces and Dressings: Improves texture and consistency, ensuring a smooth and homogenous product.
- Confectionery: Aids in the production of chocolates and candies by improving mouthfeel and texture.
- Meat Products: Used in processed meats to improve binding and texture.
Technical Data
| Property | Specification |
|---|---|
| Chemical Name | Diacetyl Tartaric Acid Esters of Fatty Acids |
| E Number | E472E |
| Appearance | White to light yellow powder |
| Solubility | Soluble in water and oils |
| pH (1% solution) | 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% – 2.0% of the total formulation |
Key Benefits
- Improves Texture: Provides a smooth and creamy mouthfeel in various food products.
- Stabilizes Emulsions: Prevents separation of oil and water phases in emulsified products.
- Enhances Shelf Life: Extends the freshness of baked goods and dairy products.
- Versatile Application: Suitable for a wide range of food products, making it a valuable ingredient in food formulation.
In summary, Datem E472E is a highly effective food emulsifier that plays a crucial role in enhancing the quality and stability of various food products. Its technical properties and versatile applications make it an essential ingredient in the food industry.