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Factory Supply ACETEM 50 Powder With Competitive Price

Factory Supply ACETEM 50 Powder With Competitive Price

ACETEM 50 Powder (Acetic Acid Esters of Mono- and Diglycerides, E472a) is a versatile food-grade emulsifier widely used in the bakery, confectionery, dairy, and margarine industries. Produced under strict quality control, this product offers excellent performance at a competitive factory price. It helps improve product stability, texture, and shelf life, making it a reliable choice for food manufacturers worldwide.

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Product Introduction

Product Description

ACETEM 50 is a white to off-white paste emulsifier (E472a) with excellent emulsifying and stabilizing properties. It typically has a melting point of 40–50°C and an HLB value of around 3–5, making it ideal for oil-in-water and water-in-oil systems. ACETEM 50 is widely used as a bread improver, dough conditioner, and texture enhancer in baked goods, as well as in dairy, confectionery, and margarine production. It helps improve loaf volume, crumb softness, fat distribution, and overall product stability. Reliable and versatile, ACETEM 50 provides consistent performance for food manufacturers seeking high-quality emulsifier solutions.

Product Parameters

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

Product features

Excellent Emulsifying Ability – Provides strong stabilization in both oil-in-water and water-in-oil systems.

Improves Dough Performance – Acts as a reliable bread improver, enhancing dough elasticity and handling properties.

Enhances Baked Goods Quality – Increases loaf volume, improves crumb softness, and prolongs freshness in bread and pastries.

Versatile Functional Properties – Useful in bakery, confectionery, margarine, dairy, and non-dairy applications.

Clean Appearance – White to off-white paste form makes it easy to incorporate into various formulations.

Product applications

1. Bakery Applications

ACETEM 50 is widely used as a bread improver to strengthen dough, increase loaf volume, and keep bread soft for longer. As an E472a emulsifier, it ensures better aeration and crumb structure in cakes, pastries, and rolls. Many bakeries trust Chemsino ACETEM for consistent quality in large-scale production.

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2. Confectionery Products

In toffees, caramels, and chocolate fillings, ACETEM 50 provides smooth texture, prevents fat separation, and enhances product stability. Its reliable emulsification performance makes it a preferred food-grade emulsifier for premium confectionery.

3. Margarine and Spreads

E472a emulsifier improves spreadability and plasticity in margarine, ensuring stable oil-water emulsions. With Chemsino ACETEM, manufacturers achieve consistent texture and shelf-life extension in spreads.

4. Dairy and Frozen Foods

ACETEM 50 enhances foam stability in whipped toppings, improves overrun in ice cream, and ensures uniform meltability in processed cheese. In frozen foods and instant mixes, this bread improver and emulsifier offers excellent freeze–thaw stability.