Description
What Is ACETEM?
- Chemical identity: Partial esters of glycerol and acetic acid with mono- and diglycerides of edible fatty acids.
- Appearance: Waxy solid or viscous liquid, depending on fatty acid chain length.
- HLB range: Typically 3–6, suitable for water-in-oil (W/O) emulsions.
Key Benefits
- Moisture barrier: Forms a protective lipid film, reducing moisture migration in food systems.
- Oxidation resistance: Enhances oxidative stability of fats and oils.
- Improved texture: Contributes to smoothness and creaminess in emulsified products.
- Anti-spattering: Reduces oil spatter during frying.
- Controlled crystallization: Useful in fat-based systems like margarine and spreads.
Functional Roles
| Function | Description |
| Emulsifier | Stabilizes W/O emulsions in food and cosmetic systems |
| Anti-spattering agent | Prevents oil splatter in frying applications |
| Coating agent | Forms lipid barriers to control moisture and oxidation |
| Plasticizer | Enhances flexibility in edible films and packaging |
| Crystallization modifie | Controls fat crystal structure in margarine and confectionery |
Applications by Industry
- Food:
- Margarine, shortening, frying oils: Improves plasticity, reduces spattering
- Confectionery coatings: Enhances gloss and prevents fat bloom
- Bakery: Moisture retention and anti-staling in cakes and pastries
- Pharmaceuticals:
- Used in lipid-based drug delivery systems
- Acts as a solubilizer and emulsifier
- Cosmetics:
- Creams and lotions for emollient and emulsifying properties
- Industrial:
- Edible films, biodegradable packaging
- Acts as a plasticizer and moisture barrier
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