DATEM |100085-39-0
Khoom Description
Datem yog Ivory dawb hmoov los yog particle khoom.
Nws feem ntau yog siv los ua cov khoom siv ntxiv rau hauv qhob cij, ncuav mog qab zib, butter, hydrogenated zaub roj thiab zaub roj hmoov, thiab muaj cov dej num rau emulsify, nce stabilization, txhim kho preservation, tiv thaiv tshiab thiab lwm yam.
1.Strengthen lub toughness, elasticity ntawm mov paj, ua kom lub cev ntim ntawm lub khob cij.Txhim kho cov qauv ntawm cov ntaub so ntswg, ntev lub neej txee thiab ua rau kom qhov muag muag thiab pliability.
2.Complex compound tuaj yeem tsim los ntawm cov hmoov txhuv nplej siab thiab DATEM kom tsis txhob muaj cov hmoov txhuv nplej siab los ntawm o thiab poob.
3.Nws yog siv los ua emulsifier, dispersion tus neeg sawv cev los txhim kho emulsification thiab intermiscibility ntawm roj thiab dej.
4.Nws yog siv nyob rau hauv butter kom saj zoo dua.
Daim ntawv thov
Nws tuaj yeem tsim cov teebmeem muaj zog xws li emulsification, dispersing thiab aging kuj, yog li nws tuaj yeem siv tau zoo emulsifier thiab dispersant.
(1) Nws tuaj yeem ua rau lub caij nplooj ntoo hlav, tawv thiab roj-tuav lub peev xwm ntawm lub khob noom cookie tau zoo, txo nws cov qib softening, nce ntim ntawm lub khob cij thiab chav ua mov ci, thiab txhim kho lawv lub koom haum thiab cov qauv.
(2) Nws tuaj yeem cuam tshuam nrog amylose kom ncua thiab tiv thaiv cov zaub mov laus.
(3) Nws tuaj yeem siv rau hauv qab zib kom nws smoother thiab finer.
(4) Nws tuaj yeem siv rau hauv butter thiab concentrated butter los tiv thaiv cov roj sib cais thiab txhim kho nws txoj kev ruaj ntseg.
(5) Nws tuaj yeem raug foob hauv qab zib, syrup thiab txuj lom.
(6) Nws tuaj yeem siv rau hauv cov khoom siv mis nyuj uas tsis yog mis nyuj los ua cov emulsion homogeneous, ruaj khov thiab supple hauv qhov ncauj.
Specification
| Yam khoom | STANDARD |
| Qhov tshwm sim | Dawb los yog dawb dawb |
| Acid Tus nqi (mgKOH / g) | 68 |
| Tus nqi Ester (mgKOH / g) | 410 |
| Heavy Metals (pb) (mg / kg) | 0.1 mg / kg |
| Glycerol (w /%) | 15 |
| Acetic acid (w /%) | 15 |
| Tartaric acid (w /%) | 13 |
