Emulsifier Datem 80% Biscuit CAS NO.977051-29-8

DATEM has the functions of emulsification, stability, anti-aging and preservation. It is used in bread, cake,pastry, biscuit, cereal, extruded food, butter, hydrogenated vegetable oil, vegetable fat powder, soup, pigment concentrate and other products.

1. Improve emulsification, prevent oil-water separation, and use as emulsifier and dispersant.
2. Increase the strength of the dough, increase the volume, improve the structure, make the texture soft and prevent aging.
3. It forms a complex with starch to prevent the swelling and loss of starch and improve the gelatinization characteristics of starch.
4. It is used for cream to make it soft, smooth and delicate.

1. DATEM is used in biscuits, which can emulsify oil and fat. The emulsified oil is easy to be absorbed by gluten, making protein easy to bubble, increasing volume, improving product porosity and taste, and extending shelf life. When 0.125-0.5% DATEM is added, the amount of fat in biscuits can be reduced by about 20%, achieving good health and edible effects.
2. Adding 0.2-0.5% DATEM to puffed foods can play a good role in emulsification and lubrication, reduce extrusion pressure, reduce equipment wear, produce puffed products with smooth surface, fine pores and crisp taste, reduce the hygroscopicity of products, and extend the shelf life
3. The application of DATEM in cake, DATEM has good foaming property, stable air bubbles and uniform distribution, which can make cakes with uniform honeycomb and thin wall. The fat can be dispersed finer and more evenly under the action of DATEM, and the fine fat particles make the cake taste better and softer.
4. The application of DATEM in instant noodles and noodle skins. After adding 0.5% DATEM, the appearance of noodles has been significantly improved, the whiteness has increased, the browning resistance has increased, the strength has increased, the cooked broken rate and cooking loss have decreased, the taste is smooth and the adhesion degree has decreased. It also makes instant noodles have better rehydration and prevent aging, and cooked noodles are not easy to swell and dissolve in soup.