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Datem (e472e) Di-Acetyltartaric Esters Of Monoglycerides

Datem (e472e) Di-Acetyltartaric Esters Of Monoglycerides

ADWIL XPERT DTDI-ACETYLTARTARIC ESTERS OF MONOGLYCERIDES (DATEM)E-472eProduct DescriptionsAppearance Brownish Viscous LiquidOdour Acetic acidTaste SourDelivery form Liquid/pasteSpecificationsAcid Value 70 - 95Physical Form Viscous liquidSaponification Value 470 - 520Product Statement:DI-ACETYLTARTARIC ESTERS OF MONOGLYCERIDES (DATEM) is anemulsifier primarily used in baking. It is used to strengthen the dough by building astrong gluten network. It is used in crusty breads, such as rye bread with a springy, chewyt exture, as well as biscuits, coffee whiteners, salsa con queso, ice cream, and saladdressings.DI-ACETYLTARTARIC ESTERS OF MONOGLYCERIDES (DATEM) interact withthe hydrophobic parts of the gluten, helping the proteins unfold and form cross-linkedstructures. It is composed of mixed esters of glycerin in which one or more of thehydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids.Benefits:DATEM’s main function is as a softener.Used for all kinds of yeast-raised bread as a dough conditioner.Suitable for strengthening the gluten network, enabling the gluten to retain thecarbon dioxide produced during fermentation.DATEM due to the ratio of hydrophilic to lipophilic groups 1:1, equally solublein fat and dispersible in water.DATEM is a surfactant with excellent protein complexing properties in yeast raiseddough systems.Increases the bread volume and improves crumb texture by strengthening thegluten network and by improved gas retention.Highest volume effect in bread systems without fat.Improves stability and machinability of the dough by excellent proteincomplexing properties.Batter shock and proofing tolerance by increasing the elasticity and extensibilityof the gluten.Easier and finer dispersion of the shortening throughout the dough because of theemulsifiers’ hydrophilic and lipophilic structure.Unlike other commercially used dough emulsifiers, DATEM does notform starch complexes.Application: This functional ingredient is suitable to use in bakery productsparticularly yeast-leavened products, white bread, rolls rusks, and inflour mixes. Other applications are in Beverage whiteners, creamproducts, chewing gum, emulsified sauces, and canned coffee or tea.Dosage: The dosage levels for DI-ACETYLTARTARIC ESTERS OF MONOGLYCERIDES (DATEM)are varied from 0.5% to 1.0%.*Usage may vary as per operating conditions.

Citrem (E472c) Citric Acid Esters Of Mono And Diglycerides

Citrem (E472c) Citric Acid Esters Of Mono And Diglycerides

CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES (CITREM) is specially developed toreduce both yield value and plastic viscosity in chocolate and compound products.CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES(CITREM) is excellent non-GMOalternative to lecithin. CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES(CITREM) is based on non-hydrogenated palm oil, is no allergenic. Thephysical form is liquid which makes it easy to handle and dose atambient temperature. The unique production process of CITRIC ACIDESTERS OF MONO AND DIGLYCERIDES (CITREM) has been designed insuch a way that the product adds no taste to the finished product.Benefits:Improves flow properties by reducing both yield value andplastic viscosity Provides cost savingsReduces the number of ingredientsAllows for new imaginative product developmentSaves costs by enabling fat content to be reduced by 2-4%compared to chocolate containing only lecithinFat content cannot be reduced further if PGPR is already used in the chocolateCITREM has a strong effect on the yield value - an effect much stronger thanthe effect of lecithin.CITREM shows no increase in yield value at higher dosageswhich opens for additional fat reductions.Reduces the surface tension between water and the fat phaseFacilitates and stabilizes the water-in-oil and oil-in wateremulsion during emulsification and processing.Ensures a homogeneous and stable emulsion in the finished productImparts a fine and stable anti-spattering effect in frying margarine.Application:This functional ingredient is suitable to use in Chocolate bars, Biscuit/cereal/cookiebars, Chocolate spread, chocolate fillings, Hollow chocolate shapes, frying margarine.Dosage:The dosage levels for CITRIC ACID ESTERS OF MONO AND DIGLYCERIDES (CITREM)are varied from 0.5 % - 3.0 %.

Csl E-482 (calcium Stearoyl Lactylate)

Csl E-482 (calcium Stearoyl Lactylate)

CALCIUM STEAROYL LACTYLATE (CSL) are an emulsifier with a very highhydrophilic- lipophilic balance (HLB) and is therefore an excellentemulsifier for fat-in-water emulsions.Benefits: CALCIUM STEAROYL LACTYLATE (CSL) is widely used for: -Stronger dough, Shelf-life extension, and Increased Bread softnessImproved aeration and foam stability of DessertsStable fat emulsions and foams for cream productsImproved mixing tolerance – by reacting with gluten proteinsIncreased bread volume – by strengthening the gluten network highest volumeeffect in bread systems with fatImproved crumb texture – finer structure because of interacting with glutenproteinsAnti-staling effect – by interacting with the starch and delaying the starch retrogradationMost effective and commonly used dough strengthenerIt also functions as a humectant.It is most widely used in bread as it has high capacity for water adsorption, givemore volume to dough resulting extra loafs which adds profit to bakers. .Due its efficiency as an excellent emulsifier, it is possible to use less of it than othersimilar additives; for example, it can be used in quantities only a tenth as large assoya-based emulsifiers.Application: CALCIUM STEAROYL LACTYLATE (CSL) are used in widespread application in bakedgoods, liqueurs, cereals, chewing gum, desserts, and powdered beverage mixes.Dosage: The dosage level for CALCIUM STEAROYL LACTYLATE (CSL) is varied from 0.3% to1.0%.

SSL E481 (Sodium Stearoyl Lactlate)

SSL E481 (Sodium Stearoyl Lactlate)

SODIUM STEAROYL LACTYLATE (SSL)are an emulsifier with a very high hydrophilic- lipophilic balance (HLB) andis therefore an excellent emulsifier for fat-in- water emulsions. SODIUMSTEAROYL LACTYLATE (SSL), due to presence of sodium, it is easilydissolved in water, making the emulsifier with the highest proportion ofhydrophilic tendency in the molecule structure compared to lipophilic.Benefits: SODIUM STEAROYL LACTYLATE (SSL) is widely used for: -Stronger dough, Shelf-life extension, and Increased Bread softnessImproved aeration and foam stability of DessertsStable fat emulsions and foams for cream productsImproved mixing tolerance – by reacting with gluten proteinsIncreased bread volume – by strengthening the gluten network highest volumeeffect in bread systems with fatImproved crumb texture – finer structure because of interacting with glutenproteinsAnti-staling effect – by interacting with the starch and delaying the starch retrogradationMost effective and commonly used dough strengthenerIt also functions as a humectant.It is most widely used in bread as it has high capacity for water adsorption, give morevolume to dough resulting extra loafs which adds profit to bakers.Due its efficiency as an excellent emulsifier, it is possible to use less of it than othersimilar additives; for example, it can be used in quantities only a tenth as large as soya basedemulsifiers.Application: SODIUM STEAROYL LACTYLATE (SSL) are used in widespread application in bakedgoods, liqueurs, cereals, chewing gum, desserts, and powdered beverage mixes.Dosage: The dosage level for SODIUM STEAROYL LACTYLATE (SSL) is varied from 0.3%-1%

Lactem (e-472b) Lactic Acid Esters Of Mono And Diglycerides)

Lactem (e-472b) Lactic Acid Esters Of Mono And Diglycerides)
LACTIC ACID ESTERS OF MONO AND DIGLYCERIDES (LACTEM) is havingsuperior properties in following areas: -Able to stabilize the alpha – fat crystal form of fatsSynergistic components in the recipes of whipped toppings andshortenings.Also acting as an excellent aerating and foam stabilizing agent.Improve texture and volumeApplication:LACTIC ACID ESTERS OF MONO AND DIGLYCERIDES (LACTEM) suitable touse in topping powders, non-dairy creams, and dairy and recombinedcreams, fine baked goods, shortening and chocolate compounds.Dosage:The dosage levels for LACTIC ACID ESTERS OF MONO AND DIGLYCERIDESvaried from 0.5% to 1.0%.

Lauric Acid 99.90% AS C12

Lauric Acid 99.90% AS C12

Approx. Rs 150 / Kg


We supply 99.90% pure Lauric Acid in powder form manufactured in state of the art facilities at Malaysia & Indonesia. Packed in 25 kg Paper Bags readily availble for despatch at Delhi warehouse
Analysis ResultBatch No.
Specification
229F140506A
16000 Kgs
229F140506B
16000 Kgs
229F140509B
1000 Kgs
D Value Mg KOH/G279 - 281280.2280.4280.7
Saponification Value Mg KOH/G280 - 282281.4281.6281.9
Iodine Value Gl2/100g0.2 MAX0.070.070.05
Titer °C43.3 - 4443.643.643.6
Colour (51/4" LOV. Cell) R0.2 MAX0.10.10.1
Colour (51/4" LOV. Cell) Y2 MAX0.50.50.5
Fatty Acid Composition (%)
C101 MAX0.10.10.1
C1299 MIN99.799.799.7
C141 MAX0.10.10.1
Others0.2 MAX0.10.10.1

 

 

SORBITAN MONOSTEARATE

SORBITAN MONOSTEARATE
  • SORBITAN MONOSTEARATE
  • SORBITAN MONOSTEARATE

Approx. Rs 130 / per kg


Sorbitan monostearate is used in the manufacture of food and healthcare products as a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and as a brightener in the leather industry

ACETEM (E472a) - Acetic Acid Esters Of Mono And Diglycerides


ADWIL XPERT ATACETIC ACID ESTERS OF MONO AND DIGLYCERIDES (ACETEM)E472aProduct DescriptionsAppearance Creamish SolidOdour NeutralTaste FattySpecificationsAcid Value 3 maxIodine Value 3 maxSaponification Value 260-290Melting Point 47° ± 3°CBenefits:ACETIC ACID ESTERS OF MONO AND DIGLYCERIDES (ACETEM) is havingsuperior properties in following areas: -Improving coating properties food industriesImproving lubricating properties in food industriesImproving stability and anti-dusting applicationsAble to stabilize the alpha – fat crystal form of fatsSynergistic components in the recipes of whipped toppings and shortenings.Also acting as an excellent aerating and foam stabilizing agent.Emulsifiers in cosmetic preparationsPlasticizing and slipping agent for waxes on paper products, PVC, and other plastic.Application:ACETIC ACID ESTERS OF MONO AND DIGLYCERIDES (ACETEM) is suitable to usein topping powders, topping concentrates, chewing gum base, coating cakes,cosmetics products, waxes, paper products, PVC and plastic products.Dosage:The dosage levels for ACETIC ACID ESTERS OF MONO ANDDIGLYCERIDES (ACETEM) are varied from 0.5% to 1.0%.
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