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ACETEM 90 E472a Food Emulsifier For Bakery

ACETEM 90 E472a Food Emulsifier For Bakery

ACETEM 90 (E472a) is a premium food-grade emulsifier designed for bakery and other food applications. Available as a light yellow paste or liquid, it delivers excellent emulsification, dough conditioning, and product stabilization. Chemsino ACETEM 90 helps manufacturers enhance dough handling, improve crumb softness, and extend shelf life, making it ideal for industrial bakeries, artisan producers, and confectionery manufacturers seeking reliable, high-performance ingredients.

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Product Introduction

Product Description

ACETEM 90 is a versatile light yellow paste or liquid emulsifier with superior solubility in oils and fats. It functions as a dough conditioner, bread improver, and stabilizer across various food systems. Its consistent viscosity and texture make it easy to incorporate into production lines, helping manufacturers improve product consistency, aeration, and overall appearance in baked goods.

Product Parameters

ITEMS	SPECIFICATION	RESULT
Appearance	Light yellow paste	Light yellow paste
Acid Value(mgKOH/g)	6.0 max	0.6
Saponification Value(mgKOH/g)	350-400	397.5
Free Glycerol(%)	7.0 max	0.9
Iodine Value(gI/100g)	4.0 max	0.5
Reichert-Meissl Value	75-200	150
Lead (Pb)(mg/kg)	2.0 max	<2

Product features

Efficient emulsifier and dough conditioner for bakery systems

Enhances loaf volume, texture, and crumb softness

Improves batter aeration and stability in cakes and pastries

Extends freshness and shelf life in baked products

Paste or liquid form suitable for industrial mixing

Consistent quality, ideal for large-scale and artisan production

Product applications

Bakery Applications (Bread Improver & Cake Emulsifier)

1. Bread & Rolls: Using ACETEM 90 E472a as a bread improver enhances dough elasticity, increases loaf volume, and maintains soft crumb for longer freshness.

2. Cakes & Muffins: Acts as a cake emulsifier, improving batter aeration, volume, and crumb structure, ideal for industrial and artisan bakery production.

3. Pastries & Buns: Supports consistent texture, soft crumb, and extended shelf life in sweet and savory bakery products.

4. Specialty & Whole Grain Breads: Optimizes dough handling and gluten performance, ensuring uniform quality in multigrain and enriched breads.

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