Products

Wholesale E472a ACETEM 50 For Food Processing

Wholesale E472a ACETEM 50 For Food Processing

E472a ACETEM 50 (Acetylated Mono- and Diglycerides 50) is a high-performance food emulsifier designed to enhance texture, stability, and uniformity in various food processing applications. Manufactured and supplied by Chemsino, ACETEM 50 offers excellent functionality in both water-in-oil and oil-in-water systems, ensuring consistent product quality across bakery, dairy, and processed food industries.

Fast Delievery
Quality Assurance
24/7 Customer Service

Product Introduction

Product Description

ACETEM 50 (E472a) is produced by acetylation of mono- and diglycerides derived from edible fats and oils. This modification provides superior emulsifying ability, heat resistance, and improved compatibility with other ingredients.

In food manufacturing, it helps stabilize emulsions, prevent fat separation, and improve aeration in whipped or baked products. It is widely used for its ability to deliver smoother textures, richer mouthfeel, and enhanced shelf life without affecting flavor or aroma.

Chemsino's ACETEM 50 meets global food-grade standards and is suitable for use in large-scale food production where stability and consistency are essential.

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 emulsification and stabilization in diverse food systems

Enhances texture, volume, and mouthfeel in baked and dairy products

Reduces fat separation and phase instability during processing

Improves moisture retention and extends product freshness

Neutral flavor and color-ideal for delicate food formulations

High purity, consistent quality, and easy incorporation into formulations

Fully compliant with E472a food additive regulations

Product applications

1. Bakery and Confectionery

In bread, sponge cakes, pastries, and chocolate coatings, ACETEM 50 improves batter aeration, enhances crumb softness, and prevents oil bloom in chocolate. It ensures better stability during mixing and baking while extending product shelf life.

2. Dairy and Whipped Products

Used in cream, ice cream, and yogurt, it provides a smoother, creamier texture and prevents fat and water separation. It also helps achieve higher overrun and better whipping properties in frozen desserts.

Ice cream .jpg Dairy Products.jpg

3. Margarine and Spreads

ACETEM 50 improves plasticity, spreadability, and emulsion stability in margarine and low-fat spreads, ensuring a consistent and uniform product appearance even under varying storage temperatures.

4. Processed and Instant Foods

In sauces, instant soups, and ready-to-eat meals, it acts as a stabilizer and emulsifier, maintaining uniform texture and preventing separation during heating or storage.

5. Non-Food Applications

Beyond food, ACETEM 50 finds use in cosmetics, pharmaceuticals, and industrial emulsions as a mild, stable emulsifier that supports smoothness and formulation stability.