100% Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides‌(DATEM) CAS NO:91052-81-2

100% Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides‌(DATEM) CAS NO:91052-81-2

Details
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM, E472e) is a non-ionic emulsifier with an HLB value of 8.0-9.2, classified as an oil-in-water (O/W) type. The 100% purity product refers to pure DATEM without anti-caking agents or carriers. It appears as an off-white to light yellow powder or granular solid with a slight characteristic odor, a melting point of approximately 45°C, dispersible in hot water, and soluble in hot oils.
Category
Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides(DATEM)
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Description
Technical Parameters

Description

 

DATEM10

 

Parameter Value/Description
CAS No. 91052-81-2 (primary) / May vary by formulation
Grade Food Grade (FCC, E472e), Technical Grade
Molecular Formula Mixture (derivatives of mono- and diglycerides)
Molecular Weight ~800–1200 g/mol (average)
Appearance White to pale yellow powder or waxy solid
Packaging 25 kg moisture-proof carton drums or polyethylene-lined bags
Storage Cool, dry place; avoid humidity and high temperatures (<30°C)

 

Specification

 

ITEMS

DATEM - 100

Purity

100%

Acid value

65-85mg KOH/g

saponification

390-450mg KOH/g

Total tartaric acid

10-40%

Total glycerol

11-28%

Total acetic

8-32%

Free glycerol

2.0%max

Ignition residue

0.5%max

Pb

2ppm max

AS 3ppm max

 

Application

2
Butter
3
Baguette

1.In butter, DATEM acts primarily as an emulsion stabilizer, preventing oil-water separation and ensuring the product maintains a consistently smooth, uniform texture throughout storage. It also helps control fat crystallization, delaying graininess and hardening, so the butter remains spreadable and retains good plasticity even after refrigeration.

 

2.In baguette, DATEM significantly strengthens the gluten network, allowing the dough to effectively trap the gas produced during fermentation-resulting in larger volume and a more open, evenly distributed crumb structure. It also forms complexes with starch to delay staling, helping the baguette maintain its crispy crust and soft interior for a longer period after baking.

 

Storage and Precautions

 

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  • Storage Conditions: Store sealed in a cool, dry, well-ventilated area; protect from rain and sunlight to prevent moisture absorption and caking.
  • Shelf Life: 12-24 months unopened under proper storage conditions.
  • Safety: Do not store or transport with flammable, explosive, or toxic substances.
  • Compliant Use: Use in accordance with GB 2760 regulations, within permitted food categories and usage limits.

 

 

FAQ

Q: What's your payment terms?

A: We accept T/T or Irrevocable L/C.

Q: Can i get samples?

A: free samples is available,but freight charges will be at your account and the charges will be deducted from your order in the future.

Q: How long is your delivery/lead time?

A: Generally it is 2 weeks if the goods are in stock. Or it is 1-4 weeks if the goods are not in stock, it depents on your quantity.

Q: Can you make packing and logo as customer's request?

A: Yes, we can. Usually, we provide neutral packing, if you need customized packaging or logo, please inform us.

Q: What documents can you provide?

A: Usually, we provide Commercial Invoice, Packing List, Bill of loading, COA, if you have any special requirements in your market, please inform us.

Q: Do you have the RSPO certificate?

A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.

Q: Can i get your COA,TDS and MSDS?

A: Usually, we provide Commercial Invoice, Packing List, Bill of loading, COA, if you have any special requirements in your market, please inform us.info@henan-eastar.com

 

 

 

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