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DATEM——inhibitor of rice and flour products
Category: It is esterification product of glycerinum, fatty acid and citric acid. It is non-ionic type food emulsifying agent.
Appearance: milk white or light yellow powder with acetic acid smell; dispersed in hot water; mixing soluble with oil and fat; soluble in organic solvents,such as, ethyl alcohol and propylene glycol, HLB 8-10;
Function and features:
Having strong emulsifying, dispersing and anti-aging effect; effectively strengthening of dough elasticity
Application and uses:
As additive of cooked wheaten food;
Used in single cream;
Expiration date: 18 months