Diacetyl tartaric acid esters of mono and diglycerides
Description
It is an emulsifier used in breadmaking to strengthen the dough structure so that it can successfully expand during proofing and baking.
Additional Information
| Chemical Qualification | Ester |
| Synonyms | Mono- and diglycerides of fatty acids |
Technical details
| Appearance at 25ºC | White to off white powder |
| Acid value mg KOH/gm max | 65-85 |
| Active content % | 99 |
| Saponification value | 390-450 |
