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Food Grade ACETEM E472a Manufacturer

As a professional ACETEM emulsifier manufacturer, we supply high-quality Acetylated Mono and Diglycerides (E472a) designed for food processing applications. This versatile food-grade ACETEM improves texture, stability, and processing performance, making it an essential ingredient in bakery, dairy, and fat-based formulations.

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Product Introduction

Product Description

Acetylated Mono and Diglycerides (ACETEM E472a) are produced by reacting mono- and diglycerides with acetic acid, resulting in an emulsifier with strong dough-conditioning and stabilizing properties. As a reliable bakery emulsifier supplier, we provide ACETEM that supports consistent product quality across industrial applications.

In bakery systems, ACETEM interacts with gluten and starch, improving dough elasticity and gas retention. This leads to better loaf volume, softer crumb, and more uniform structure. In fat-based products, it enhances emulsification and stability, reducing oil separation.

Our food-grade ACETEM emulsifier is manufactured under strict quality control standards, ensuring purity, safety, and compatibility with other food ingredients. It is suitable for large-scale production where consistency and efficiency are critical.

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

High-performance ACETEM emulsifier for bread and bakery products

Improves dough strength and processing stability

Enhances loaf volume and crumb texture

Provides excellent emulsification in fat-based systems

Good compatibility with enzymes and other emulsifiers

Suitable for industrial and commercial food applications

Product applications

Bakery Industry

In bread, buns, and rolls, ACETEM E472a acts as a bread dough conditioner emulsifier, improving dough handling, gas retention, and final product volume. It is widely used in industrial baking to ensure consistent quality and efficient production.

Dairy and Cream Products

In whipped toppings and cream-based products, food-grade ACETEM improves aeration and stabilizes emulsions, helping achieve smooth texture and stable foam structure.

Margarine and Fat-Based Products

As an effective emulsifier, ACETEM enhances water-oil interaction in margarine and spreads, improving consistency and preventing phase separation.

Frozen Dough and Convenience Foods

In frozen bakery applications, ACETEM helps maintain dough stability during freezing and thawing, reducing texture loss and ensuring reliable baking results.

Processed Foods

ACETEM is also used in various processed foods where stable emulsification and improved texture are required, supporting consistent quality across different formulations.

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