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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects ...

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids LACTEM: volume Usage and dose： (1) Put this product into warm water at about 60℃ to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for ...

Polyglycerol Esters of Fatty Acids PGE: volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense ...

Sodium Stearoyl Lactylate SSL: volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from ...

Calcium Stearoyl Lactylate CSL: volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to ...

Bread Improver: Appearance While or straw yellow powder. Character and application Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM