Acetic Acid Esters of Mono- and Diglycerides

£800.00

Acetic Acid Esters of Mono- and Diglycerides (ACETEM) is a high-performance food emulsifier designed to optimize aeration, texture, and stability in oil-in-water systems. It enables superior volume and uniform crumb structure in cakes, whipped toppings, and coffee whiteners while preventing fat separation.

Competitive Advantage Spotlight
Unlike standard emulsifiers, ACETEM delivers exceptional foam stabilization and starch complexing with lower usage levels, reducing formulation costs without compromising mouthfeel or shelf life. Its consistent performance across high-shear processing and varied temperature conditions ensures reliable scale-up from lab to industrial production.

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Description

Product Overview

Acetic Acid Esters of Mono- and Diglycerides (also known as acetic acid esters of MG and DG) are high-performance food-grade emulsifiers and surface-active agents designed for industrial applications. They function primarily to stabilize emulsions, improve texture, and extend shelf life in processed food products, bakery items, and confectionery. Strategically, these esters enhance process efficiency by enabling uniform mixing of oil and water phases, reducing ingredient separation, and improving product consistency. Their versatility and reliable performance make them a critical component in large-scale food manufacturing, bakery production, and specialized industrial formulations.


Key Specifications & Technical Characteristics

  • Chemical Composition: Acetic acid esters of mono- and diglycerides derived from vegetable oils
  • Purity / Grade: Food-grade, ≥ 95% active content
  • Physical Form: Free-flowing powder or granular form
  • Color: Off-white to light cream
  • Density: Approx. 0.92–0.95 g/cm³
  • Packaging Options: 25 kg kraft paper bags with inner PE liner, bulk totes available upon request
  • Shelf Life: 12–24 months under cool, dry storage conditions

Core Industrial Applications

  • Primary Industries: Bakery, confectionery, dairy, margarine, and processed foods
  • Operational Use Cases:
    • Emulsification of fats and oils in dough, batter, and spreads
    • Stabilization of aerated products like cakes and mousses
    • Texture enhancement in creams, fillings, and sauces
  • Performance Advantages:
    • Superior emulsifying efficiency reduces mixing time and energy costs
    • Improves uniformity and volume of bakery products
    • Enhances product shelf stability compared to standard emulsifiers

Competitive Advantages

  • Quality Consistency: Stringent production standards ensure uniform functional performance
  • Supply Reliability: Global-scale production capacity with dependable delivery schedules
  • Logistics Capability: Flexible packaging sizes suitable for bulk and industrial shipments
  • Price Competitiveness: Cost-efficient sourcing without compromising quality
  • Sustainability: Derived from renewable vegetable oils; fully compliant with food safety standards
  • Technical Support: Comprehensive documentation and formulation guidance available for industrial buyers

Commercial & Supply Information

  • Minimum Order Quantity (MOQ): 20 MT
  • Loading Capacity per 20ft Container: Approx. 20 MT (bulk packaging)

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