Diacetyl Tartaric Acid Ester ntawm Mono- thiab Diglycerides (DATEM)

"Kev txaus siab ntawm cov neeg siv khoom yog qhov tseem ceeb rau cov neeg ua mov ci thiab cov kev sib tw sib txawv xws li qhov tsis sib xws ntawm cov khoom xyaw, qhov sib txawv ntawm cov sij hawm sib xyaw thiab cov kauj ruam, qhov siab sib txawv thiab siab ntawm cov chaw ua mov ci - tsuas yog hais txog qee qhov - tshwm sim thaum ua rau lawv," Dr. Fajardo tau hais. "Bakers xav tau ncuav mog qab zib emulsifiers kom txo tau cov kev cov nyom no thiab ua kom cov khoom zoo kom txaus siab rau cov neeg xav tau."

"Sim thiab ntseeg siab emulsifiers xws li DATEM, sodium stearoyl-2-lactylate (SSL) thiab mono- thiab diglycerides tuaj yeem siv los ntawm cov neeg ua mov ci los txhim kho cov txheej txheem kev ua siab ntev ntawm lub khob noom cookie, cov yam ntxwv sab nraud thiab sab hauv ntawm ci ci, thiab nyob rau hauv cov ntaub ntawv ntawm mono- thiab diglycerides thiab SSL, pab txhawb rau qhov pib softness ntawm qhob cij thaum lub neej txee, "Mr. Bright piav qhia.

DATEM (diacetyl tartaric acid ester ntawm mono- thiab diglycerides, kuj E472e) yog ib qho emulsifier feem ntau siv hauv ci los ntxiv dag zog rau gluten network hauv khob noom cookie. Nws yog ntxiv rau cov qhob cij crusty, xws li rye, muab lub caij nplooj ntoos hlav, chewy zoo nkauj.

Daim ntawv thov

Kom yooj yim thaum scaling thiab tuav, DATEM feem ntau yog muag raws li hmoov. Daim ntawv hmoov kuj tso cai rau tus nqi-zoo logistics ntawm tus neeg muag khoom thiab bakery thiab ib tug qis carbon-footprint nyob rau hauv bakery mov saw.

Cov khoom ntawm kev lag luam DATEM suav nrog:

Melting point: txog 45degreeC. Muaj tseeb melting point nyob ntawm cov saw ntev thiab saturation ntawm fatty acids tam sim no nyob rau hauv lub molecule)

Hmoov nrog 2% noo noo (max)

Purity indicador (tag nrho cov ntsiab lus tartaric acid): min. 10, max. 40%

Solubility hauv dej ntawm 20degreeC: dispersible

Solubility nyob rau hauv zaub roj ntawm 20degreeC: ib nrab soluble

HLB: 9–10 (zoo roj-hauv-dej emulsifier)

Amylose complexing Performance index (crumb softening peev xwm): 49 (faj)

Synergistic cov khoom xyaw: SSL, CSL

Hauv kev xyaum, DATEM yuav pab tau:

Txo cov qib ntawm cov nplej tseem ceeb gluten

Ua kom dej nqus me ntsis

Txo cov poov xab xav tau rau qhov zoo tshaj plaws ua khob noom cookie thaum lub caij nplooj ntoos hlav

Ua kom lub khob noom cookie ua siab ntev rau kev pov thawj ntau dhau los ntawm kev npaj txhij txog kab nres