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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented ...

Polyglycerol Esters of Fatty Acids PGE: maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index : Acid Value (mgKOH/g) ≤5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) ≤3.0 Sulfated Ash ...

Polyglycerol Polyricinoleate PGPR: maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg. Technical Index Poly glycerol(Dimer, ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM