ACETEM 50 Powder
| Product Name |
|
| CAS No. |
1323 39 3 |
| Appearance |
Powder |
| Purity |
≥99%, ≥99.9%, ≥95%, Industrial Grade, Technical Grade (Other purities are also available) |
| Ingredient |
C27H50O6 |
| APS |
1-5 µM, 10-53 µM, Nano size (Can be customized), Ask for other available size range |
| Product Code |
NCZ-NCQ-101/25 |
Product Description
ACETEM 50 is a white to off-white paste emulsifier (E472a) with excellent emulsifying and stabilizing properties. It typically has a melting point of 40–50°C and an HLB value of around 3–5, making it ideal for oil-in-water and water-in-oil systems. ACETEM 50 is widely used as a bread improver, dough conditioner, and texture enhancer in baked goods, as well as in dairy, confectionery, and margarine production. It helps improve loaf volume, crumb softness, fat distribution, and overall product stability. Reliable and versatile, ACETEM 50 provides consistent performance for food manufacturers seeking high-quality emulsifier solutions.
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 Emulsifying Ability – Provides strong stabilization in both oil-in-water and water-in-oil systems.
Improves Dough Performance – Acts as a reliable bread improver, enhancing dough elasticity and handling properties.
Enhances Baked Goods Quality – Increases loaf volume, improves crumb softness, and prolongs freshness in bread and pastries.
Versatile Functional Properties – Useful in bakery, confectionery, margarine, dairy, and non-dairy applications.
Clean Appearance – White to off-white paste form makes it easy to incorporate into various formulations.
Product applications
1.Bakery Applications
ACETEM 50 is widely used as a bread improver to strengthen dough, increase loaf volume, and keep bread soft for longer. As an E472a emulsifier, it ensures better aeration and crumb structure in cakes, pastries, and rolls. Many bakeries trust Nanochemazone ACETEM for consistent quality in large-scale production.
2.Confectionery Products
In toffees, caramels, and chocolate fillings, ACETEM 50 provides smooth texture, prevents fat separation, and enhances product stability. Its reliable emulsification performance makes it a preferred food-grade emulsifier for premium confectionery.
3.Margarine and Spreads
E472a emulsifier improves readability and plasticity in margarine, ensuring stable oil-water emulsions. With Nanochemazone, manufacturers achieve consistent texture and shelf-life extension in spreads.
4.Dairy and Frozen Foods
ACETEM 50 enhances foam stability in whipped toppings, improves overrun in ice cream, and ensures uniform meltability in processed cheese. In frozen foo
Product package
25kg/bag
Product advantages
OEM/ ODM Services
No MOQ Required, More Opportunities
Excellent Pre-sales Service & After-sales Service
Fast Shipping & Best Price
Free Samples Available
ACETEM 50 Powder is generally immediately available in most volumes. Nanochemazone produces many standard grades when applicable, including Mil Spec (military grade); ACS, Reagent and Technical Grade; Food, Agricultural, and Pharmaceutical Grade; Optical Grade, USP and EP/BP (European Pharmacopoeia/British Pharmacopoeia) and follows applicable ASTM testing standards. Typical and custom packaging is available. Additional technical, research, and safety (MSDS) information are available, as is a Reference Calculator for converting relevant units of measurement.
Related Information:
Storage Conditions:
Airtight sealed, avoid light, and keep dry at room temperature.
Please get in touch with us for customization and price inquiry
Email: contact@nanochemazone.com
Note: We supply different size ranges of Nano and micron as per the client’s requirements and accept customization in various parameters.
