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ACETEM E472a Emulsifier For Stable Fat-Based Formulations

ACETEM E472a Emulsifier For Stable Fat-Based Formulations

ACETEM E472a is a specialized food emulsifier developed for stable fat-based formulations where controlled fat behavior, uniform structure, and long-term stability are essential. Designed for industrial use, this emulsifier supports consistent product performance in complex lipid systems across a wide range of food applications.

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Product Introduction

Product Description

ACETEM, classified as E472a, is produced by acetylating mono- and diglycerides of fatty acids, resulting in an emulsifier with strong lipophilic characteristics. Its molecular structure allows effective interaction within fat phases, helping regulate crystallization and improve compatibility between fat and other formulation components.

In fat-rich systems, ACETEM E472a contributes to improved emulsion integrity, reduced oil separation, and enhanced processing tolerance, making it a reliable solution for manufacturers focused on product stability and quality consistency.

Product Parameters

Acetylated MonoDiglycerides(ACETEM50)

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

Built for Stable Fat-Based Formulations

ACETEM E472a is designed to help fat-based products maintain a stable and uniform structure throughout processing and storage.

Improves Fat System Consistency

It supports even fat distribution, contributing to smooth texture and consistent performance from batch to batch.

Helps Prevent Oil Separation

By strengthening fat-phase stability, ACETEM E472a reduces the risk of oil migration and phase separation in finished products.

Reliable Under Processing Conditions

The emulsifier performs well during mixing, heating, cooling, and storage, making it suitable for industrial food production.

Suitable for a Wide Range of Fat-Rich Foods

ACETEM E472a can be applied across various fat-based food formulations, offering flexibility for manufacturers and product developers.

Product applications

Fat-Continuous Food Systems

ACETEM E472a is particularly effective in fat-continuous formulations where maintaining a stable fat matrix is essential. It helps control fat behavior during processing and storage, reducing the risk of oil exudation and structural breakdown in finished products.

Processed Bakery Components

In industrial bakery components such as fat phases used in dough systems, ACETEM supports uniform fat distribution and improves tolerance to mechanical stress. This contributes to more predictable performance during large-scale mixing, shaping, and baking operations.

Emulsified Fat Preparations

ACETEM is widely applied in emulsified fat preparations that require long-term stability. Improving compatibility within lipid systems, it helps maintain consistent texture and appearance throughout the product's shelf life.

Temperature-Sensitive Fat Products

For fat-based foods exposed to temperature fluctuations, ACETEM E472a enhances resistance to phase separation and texture changes, supporting reliable quality during transport, storage, and end use.

Customized Industrial Fat Blends

ACETEM E472a is commonly incorporated into customized fat blends and functional lipid systems designed for specific processing or performance requirements. Its stability-oriented functionality makes it suitable for manufacturers developing tailored fat-based solutions.

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