E472a ( Acetic acid esters of mono- and diglycerides of fatty acids) (ACETEM)

PRODUCT NAME       :     Acetic Acid Esters of Mono and Diglycerides (ACETEM) (E472a)


CLASS  :    Emulsifier

DESCRIPTION AND INGREDIENTS  : They are acedic asid esters of  vegetable oils. They contain a little free glycerol, free fatty acids, free acetic acid and free glycosides.

APPEARANCE : Cream with fluid powder. It has a slight acetic acid smell.

SOLUBILITY : It can be decomposed and dispersed in water.


·        It is used as an airing agent in pastry and cakes ( sponge cake)

·        It ensures a stable mousse formed in high acid containing products ( whipping creampowders, creams) and shaken product bringing oil drops together.

·        It enhances mousse standards in whipping cream powder- creams.

·        Its emulsifier property is used in ice cream and sweet toppings

·        It balances oil usage for its Oil-Water emulsifier feature

·        It extends shelf life of bread and bread products providing fine pore adhesion.

·        It increases bread volume. It ensures thin bread crust formed.

·         It provides product and moisture loss in sausages. Therefore, it makes coats more suitable (retards oil oxidation).


Ø  Pastry, cakes, cake mixtures

Ø  Breads and bread varities

Ø  Cream toppings  (coffee creams )

Ø  Whipping creams (shunt powders)

Ø  Starchy products

Ø  Ice cream, sweet toppings

Ø  Candies (film coatings)

Ø  Sausages

QUANTITY OF USAGE   : It is determined by the prctitioner according to intended use and place of use.

PACKAGE FEATURES : 25 kg Kraft Bag