Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids (ACETEM) - E 472a

Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids (ACETEM), identified as the food additive E 472a, is a highly effective emulsifier and functional agent, supplied as a white cream powder. It is particularly valued for its superior aeration, stabilization, and coating properties.

Key Functions and Benefits

ACETEM provides a critical set of functionalities, especially in aerated products and surface treatments:

Superior Aeration and Stabilization: It offers excellent aerating, foam stiffening, and stabilizing properties. ACETEM stabilizes monoglycerides in a critical crystal form within emulsions, facilitating the aeration of cake and sponge batters. Fat Stabilization: It maintains fats in a crystal form to stabilize the aeration in products like whipped desserts, imitation creams, and toppings. Protective Coating: It acts as a coating agent by forming a mono-molecular film on surfaces like nuts, fruit pieces. This protective coating guards against loss of moisture and fat oxidation (e.g., for nuts and raisins). Primary Food Applications

ACETEM is utilized in various products requiring stable foam, high aeration, and protective surface coating:

Bakery & Desserts: Cake batters, bread and bread types, cream toppings, whipped cream, and ice cream toppings. Chewing Gum: chewing gum base. Meat & Prepared Foods: Sausages and other products (e.g., coating for nuts, fruit pieces). General Food Systems: Starchy products.