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Food Emulsifier ACETEM E472a For Dairy Products

ACETEM (E472a), or Acetylated Mono- and Diglycerides, is a widely used food-grade emulsifier designed to improve texture, stability, and mouthfeel in dairy products. Produced by Chemsino, this high-purity emulsifier ensures uniform fat dispersion, enhanced creaminess, and longer shelf life, making it ideal for modern dairy formulations.

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Product Introduction

Product Description

ACETEM E472a is an acetylated emulsifier derived from mono- and diglycerides of edible fats, designed to improve the stability and texture of food products. It is available in two forms: ACETEM 50 (paste) and ACETEM 90 (paste or liquid), offering flexibility for different manufacturing processes and formulations.

This emulsifier effectively stabilizes both water-in-oil and oil-in-water systems, promoting uniform fat distribution, preventing separation, and enhancing creaminess in dairy products. ACETEM E472a is ideal for a variety of applications, including yogurt, ice cream, flavored milk, cream-based beverages, and other emulsified dairy desserts, without altering flavor or aroma.

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 and stabilizing performance

Enhances creaminess, smoothness, and texture in dairy products

Improves shelf life and stability by preventing phase separation

Neutral flavor and odorless, maintaining the product's taste

High solubility and easy to incorporate into formulations

Complies with international food-grade standards (E472a, ACETEM)

Product applications

ACETEM E472a is particularly effective in:

Milk and Cream Beverages: Ensures uniform fat distribution and prevents creaming.

Yogurt and Fermented Products: Improves texture, mouthfeel, and stability of stirred or set yogurt.

Ice Cream and Frozen Desserts: Enhances smoothness, reduces ice crystal formation, and improves whipping and overrun.

Flavored Dairy Drinks: Stabilizes emulsions, ensuring consistent taste and texture over shelf life.

Yogurt Ice cream Frozen Desserts

By using ACETEM E472a, dairy producers can achieve improved texture, longer freshness, and superior product stability without compromising taste or visual appeal.