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High-Quality Acetylated Mono- And Diglycerides Supplier | Chemsino

High-Quality Acetylated Mono- And Diglycerides Supplier | Chemsino

Acetylated Mono- and Diglycerides (ACETEM, E472a) are versatile food-grade emulsifiers widely used to improve texture, stability, and consistency across bakery, dairy, confectionery, and processed food products. Chemsino, as a trusted supplier and manufacturer, delivers high-purity ACETEM with consistent performance, suitable for industrial and large-scale food production.

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Product Introduction

Product Description

ACETEM E472a is a chemically modified mixture of mono- and diglycerides of edible fats, treated with acetic acid to enhance emulsifying properties. It functions as a water-in-oil and oil-in-water emulsifier, providing excellent fat dispersion, smooth texture, and product stability.

Its application improves creaminess, moisture retention, and shelf life without altering flavor, aroma, or appearance. ACETEM is widely recognized for its multifunctionality in both solid and liquid food systems, making it an essential ingredient for modern food formulation.

Product Parameters

Acetylated MonoDiglycerides(ACETEM 50)

ITEMS	SPECIFICATION	RESULT
Appearance	Paste or Solid form	Paste or Solid form
Acid Value(mgKOH/g)	6.0 max	5
Saponification Value(mgKOH/g)	260-300	293.5
Free Glycerol(%)	7.0 max	0.9
Iodine Value(gI/100g)	2.0 max	0.1
Reichert-Meissl Value	75-200	98.4
Lead (Pb)(mg/kg)	2.0 max	<2.0

Acetylated MonoDiglycerides(ACETEM 90)

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

Excellent emulsifying, stabilizing, and texturizing performance

Improves product creaminess, smoothness, and consistency

Prevents phase separation and enhances shelf life

Neutral taste and odorless, suitable for flavor-sensitive applications

Heat-stable and compatible with other emulsifiers, enzymes, and stabilizers

High solubility and easy to incorporate into food matrices

Complies with international food safety standards (E472a, ACETEM)

Product applications

1. Bakery Products

In bread, cakes, pastries, and laminated doughs, ACETEM enhances dough stability, crumb softness, and volume. It improves mixing tolerance, prevents staling, and extends freshness in baked goods.

2. Dairy Products

Used in yogurt, ice cream, cream, and flavored milk, ACETEM ensures uniform fat distribution, creaminess, and smooth texture. It reduces ice crystal formation in frozen desserts and stabilizes emulsions in dairy beverages.

3. Confectionery and Chocolate

In chocolate, spreads, and candy fillings, ACETEM improves fat crystallization, mouthfeel, and smooth texture, preventing fat separation and ensuring consistent product quality.

4. Processed Foods and Snacks

ACETEM stabilizes sauces, dressings, margarine, and snack coatings, enhancing texture, preventing oil separation, and improving spreadability and sensory experience.

5. Functional Foods and Nutritional Products

It is used in nutritional bars, fortified drinks, and plant-based alternatives to enhance texture, emulsification, and stability while maintaining clean-label appeal.

6. Other Applications

Beyond traditional food uses, ACETEM E472a can be applied in non-food industries where emulsification and stability are required. In addition to meat products, bakery creams, and ready-to-eat meals, it is also used in:

Cosmetics and Personal Care: stabilizes lotions, creams, and spreads for smooth texture and consistent performance.

Pharmaceuticals: acts as an emulsifier in suspensions, ointments, and soft gel formulations.

Industrial Applications: helps in the preparation of emulsion-based coatings, lubricants, and specialty chemical blends.

These applications leverage ACETEM's emulsifying, stabilizing, and texture-improving properties, making it a versatile ingredient across multiple industries beyond food production.