Acetylated Mono- And Diglycerides Acetem Powder E472A Emulsifier

Unleash the transformative power of E472A Emulsifier, scientifically known as Acetylated Mono - and Diglycerides. This isn't just any food additive; it's a high - octane performance enhancer tailored to revolutionize the texture, stability, and shelf life across an expansive portfolio of food products.
In the realm of baked goods, it's the secret ingredient that turns ordinary loaves into soft, pillowy masterpieces. For dairy products, it's the key to a consistently creamy and indulgent mouthfeel. In processed foods, it acts as a vigilant guardian, maintaining integrity and preventing separation. This emulsifier is a moisture-retention wizard, ensuring that your products stay fresh and appealing for longer.
Available in the user-friendly Acetem Powder format, integrating it into your recipes is a breeze. It slips seamlessly into your formulations, all the while preserving its outstanding emulsifying prowess. If you're a food manufacturer on a quest for rock-solid, efficient solutions, look no further. Our E472A Emulsifier is a paragon of quality, having been crafted to meet the most exacting standards.

Acetylated MonoDiglycerides(ACETEM 50)

Acetylated MonoDiglycerides(ACETEM 90)

1. Bread Products

White Bread, Whole Wheat Bread, Multigrain Bread – Enhances softness, improves volume, and extends freshness.

Baguettes, Sourdough, Ciabatta – Enhances crust crispiness while maintaining a light, airy crumb.

Burger Buns, Hot Dog Rolls, Toast Bread – Improves moisture retention and resilience, ensuring a soft texture.

Gluten-Free Bread – Acts as a stabilizer to improve dough elasticity and prevent dryness.

2. Cakes and Pastries

Sponge Cakes, Pound Cakes, Layer Cakes – Improves aeration, creating a light, fluffy texture.

Cupcakes and Muffins – Enhances uniform crumb structure and moisture retention.

Butter Cakes, Swiss Rolls – Ensures even fat distribution for a tender and smooth mouthfeel.

25kg/bag with the powder, and 200kg/drum with the liquid