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ACETEM 90

Last Modified : 2024-12-14

Use Case :

Bakery Products and Cakes: ACETEM 90 is used in breads and bakery products to improve dough texture and extend shelf life.
Ice Cream and Frozen Desserts: In ice cream and frozen desserts, ACETEM 90 helps prevent crystallization and creates a smooth, soft texture.
Margarine and Fat-Based Products: ACETEM 90 is used in fat-based products like margarine and vegetable butters as a stabilizer and emulsifier.

Product Analysis File :

Description :

ACETEM 90 is an emulsifier obtained by acetylating mono- and diglycerides. Due to its ability to create stability and combine fats and water in food products, it has wide applications. This emulsifier is especially useful in the production of bakery products, frozen desserts, and fat-based formulations, where it helps improve texture and product shelf life.

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Industries using this product :

Key Features and Benefits

Strong Emulsifier for Fatty Mixtures: ACETEM 90, due to its high emulsifying properties, effectively combines fats and water, creating a uniform and stable texture in the product.
Thermal Stability and Prevention of Staleness: This substance offers high stability in products exposed to various temperatures and helps prevent unwanted changes.
Improved Texture and Shelf Life: ACETEM 90 acts as a texture enhancer and a shelf life extender, especially in bakery products and ice cream, by ensuring soft and stable textures.

Technical Specifications

Chemical Composition: Acetylated mono- and diglyceride esters
Appearance: White powder or oily liquid
Solubility: Soluble in fats; insoluble in water
Storage Conditions: Store in a dry, cool place, away from direct sunlight to maintain product quality.

Frequently Asked Questions (FAQ)

Why is ACETEM 90 used as an emulsifier in bakery products?
ACETEM 90 helps combine fats and water, creating a soft, long-lasting texture in baked goods and preventing them from becoming stale quickly.
Is ACETEM 90 suitable for frozen products?
Yes, ACETEM 90 is used in frozen desserts to prevent ice crystal formation and improve the smooth, creamy texture.

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