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Diacetyl tartaric monoglycerides

The most important category of polar lipids used in European bread making are DATEM (Diacetyl tartaric acid esters of monoglycerides). [Pg.328]

Datagel. [Croda Chem. Ltd.] Diacetyl tartaric ester monoglyceride food emulsifier. [Pg.97]

Datamuls . [Goldschmidt AG) Diacetyl tartaric ester monoglyceride fo< emulsifier. [Pg.97]

Panodan. [Giindsted Prods. Orindsted Prods. Denmark] Monoglyceride diacetyl tartaric acid ester food emulsifier. [Pg.269]

Diacetylated tallow monoglyceride, tartaric acid ester... [Pg.1198]

Diacetyl ether. See Ethyl acetoacetate Diacetyl fatty acid monoglyceride tartrate. See Diacetyl tartaric acid esters of mono- and diglycerides... [Pg.1198]

Cod liver oil Corn acid Corn (Zea mays) oil Cottonseed acid Cottonseed (Gossypium) oil Deceth-4 phosphate Diacetylated tallow monoglyceride, tartaric acid ester Di-t-butylhydroquinone Diethanolamine Diethylenetriamine... [Pg.5058]

The dough strengtheners which are used most often are DATEM (diacetyl tartaric esters of monoglycerides) and stearoyl lactylates. Lecithins are also used as emulsifiers. DATEM, however, is superior so far as the bread volume is concerned (Adams et al., 1991). Hydrocolloids may also improve the dough strength. The subject has been cautiously considered in several articles by Mettler et al. (1991). [Pg.16]

Figure 34 Monoglyceride derivatives, (a) Ethoxylated monostearate (b) succinic acid ester of monostearate (c) diacetyl tartaric acid of monostearate (d) citric acid ester of monostearate (e) lactic acid ester of monopalmitate (f) acetic acid ester of monostearate. Figure 34 Monoglyceride derivatives, (a) Ethoxylated monostearate (b) succinic acid ester of monostearate (c) diacetyl tartaric acid of monostearate (d) citric acid ester of monostearate (e) lactic acid ester of monopalmitate (f) acetic acid ester of monostearate.
Diacetyl tartaric acid ester of monoglycerides was found to be one of the most effective emulsifiers as a volume improver and is widely used in baked goods to give additional volume. [Pg.329]

Chem. Descrip. Monoglyceride diacetylated tartaric acid esters Ionic Nature Anionic CAS 91052-81-2... [Pg.41]

Chem. Descrip. Diacetyl tartaric ester of monoglycerides with 5% flow agent Uses Food emulsifier, emulsion stabilizer dough strengthener for baked goods ... [Pg.826]

Chem. Descrip. Emulsifier blend (fatty acid mono and diglycerides, diacetylated tartaric acid esters of monoglycerides) with veg. oil and sodium propionate In aq. disp. [Pg.1402]

See other pages where Diacetyl tartaric monoglycerides is mentioned: [Pg.528]    [Pg.461]    [Pg.104]    [Pg.350]    [Pg.334]    [Pg.562]    [Pg.2211]    [Pg.461]    [Pg.1198]    [Pg.226]    [Pg.19]    [Pg.627]    [Pg.329]    [Pg.267]    [Pg.826]    [Pg.2068]   


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Diacetyl

Diacetyl tartaric acid ester of monoglyceride

Diacetyl tartaric ester of monoglyceride

Diacetylation

Diacetyls

Tartar

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