Lametop322 (Powder DATEM)

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough.

Country Origin : Germany

It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
Help  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.
Help react with amylose to delay and prevent the food aging, can be used in cream to make it smoother and finer. It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. Also be sued in sugar, syrup and spices, andcan be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

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