News Articles Tagged: DATEM, Food Processing, Dough Strength, Staling, Emulsifier

DATEM: Enhancing Dough Strength and Preventing Staling in Processed Foods

Discover how NINGBO INNO PHARMCHEM CO.,LTD.'s DATEM (Diacetyl Tartaric Acid Monoglyceride) improves dough strength and delays staling in various food applications.