Diacetyl tartaric acid esters of mono and diglycerides


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 25ºCWhite to off white powder
Acid value mg KOH/gm max65-85
Active content %99
Saponification value390-450

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