Datem Diacetyl Tartaric Acid Esters of Mono and Diglycerides- Liquid-E472e
Were you looking for DATEM E 472e Dynatar 95-62-80 instead?
Product Specification
| EC No. | E 472e |
| Acid Value | Max75-95mgKOH/gm |
| Iodine Value | 40-50g I/100g |
| Saponification Value | 480-510 mgKOH/gm |
| Dropping Point | Liquid |
| Heavy Metals (as Pb) | Max 10mg/kg |
| Arsenic | Max 3 mg/kg |
| Lead | Max 2 mg/kg |
| Mercury | Less than 10 mg/kg |
| Arsenic | Max 1 mg/kg |
| Cadmium | Max 1 mg/kg |
Description
Dynatar 95-62-80 LQ is a Liquid Diacetyl Tartaric Acid Ester of Mono and Diglycerides with mid-level tartaric acid content.
Applications
Dynatar 95-62-80 LQ is used in Bread, Short-dough Biscuits and Oleo Resins.
Functionality
Dynatar 95-62-80 LQ is a hydrophilic emulsifier which is easily dispersible in water. In bread it acts as a dough conditioner. In short- dough biscuits it plays a number of important functions. In Oleo- resins it acts as a dispersion agent.
Benefits in Bread
* Liquid dosing ensures good dispersibility in dough
* By strengthening the gluten network and improving gluten extensibility it increases the volume of bread
* It creates better dough elasticity, resulting in better over-spring
* It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.
* Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress
* Partially reduces added gluten.
Benefits in Biscuits
* Improves the distribution of fat in dough thereby allowing the reduction of fat used by up to 20% without the need to add excess amounts of water to maintain dough consistency
* Improves volume of biscuits
* Adds plasticity to the dough thereby improving machinability, cutting, and moulding
* Improves crispness, bite, texture and eating quality
* Acts as a lecithin replacer
Benefits in Oleo-resins
* Improves the dispersion of oleo-resins in water
* Stabilises such water-in-oil emulsion
