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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Recommended Addition Amount: Addition 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 ...

Distilled Monoglyceride DMG: Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % ...

Polyglycerol Esters of Fatty Acids PGE: Recommended Adding Amount: The addition 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) ...

Sodium Stearoyl Lactylate SSL: Recommended Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium ...

Calcium Stearoyl Lactylate CSL: Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total ...

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