Tagged: blending, cold water, DATEM
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Hello @jeanpaul,
Thank you for your participation! We have more information on DATEM in the Ingredients section as well.From my past experience, I know the beverage team uses DATEM in coffee creamers. It will blend in cold liquid, but you need high shear mixing to do so, like an emulsion blender or similar. I bread production it is usually blended with the flour and sugar.
If there are any other ideas and experiences out there, I hope they will be shared as well.
Cheers! Mark
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Thank you <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@Zz”>@kamos-bakehouse-ltd</span> <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@Mark”>@independant-consultant</span>
My application is mostly in cold water, thus dissolving in alcohol wouldn’t be an option. Shear mixing is a great idea, although I was looking at a method where the DATEM is added to the cold water and through a simple stir would dissolve somewhat. I was thinking of using a non ionic surfactant to act as a solubilizer to aid in creating a dissolution such as polysorbate.Would that work?
Regards,
Jean-Paul
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In a similar vein to the methanol comment, you could try using something like glycerol, propylene carbonate, or some other organic solvent. This will form a cosolvent which might create a system where DATEM is soluble whilst cold/room temp.
Otherwise yeah, an ester like a polysorbate might also be a good bet.
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