BSE ACETEM S (E472a)

Description
– They are acedic asid esters of  vegetable oils. They contain a little free glycerol, free fatty acids, free acetic acid and free glycosides.

Physical/chemical Specification
Color: White to Off White
Iodine Value: Max. 2
Saponification Value: 300-350 mgKoh/g
Iodine Value: 2 max
Melting Point: 35 to 40 ° C
Degree of Acetylation: 0.7
State: Flakes
Acid Value: Max. 4 mgKoh/g

Heavy Metals
Mercury: Less than 1mg/kg
Cadmium: Less than 1mg/kg
Heavy Metals: Max. 10mg/kg”
Arsenic: Less than 3mg/kg
Lead: Less than 1mg/kg

Usage/Application
– It is used as an airing agent in pastry and cakes ( sponge cake)
– It ensures a stable mousse formed in high acid containing products ( whipping creampowders, creams) and shaken product bringing oil drops together.
– It enhances mousse standards in whipping cream powder- creams.
– Its emulsifier property is used in ice cream and sweet toppings
– It balances oil usage for its Oil-Water emulsifier feature
– It extends shelf life of bread and bread products providing fine pore adhesion.
– It increases bread volume. It ensures thin bread crust formed.
– It provides product and moisture loss in sausages. Therefore, it makes coats more suitable (retards oil oxidation).”

Application Areas
– Pastry, cakes, cake mixtures
– Breads and bread varities
– Cream toppings  (coffee creams )
– Whipping creams (shunt powders)
– Starchy products
– Ice cream, sweet toppings
– Candies (film coatings)
– Sausages

Storage/shelf Life
– To be stored in cool temp. below 20⁰ C. Best before 2 year from the date of Manufacturing.

Packaging Type
– 15 kg/20 kg Corrugated Box

NOTE: CUSTOMISED PRODUCT AND PACKAGING AVAILABLE AS PER REQUIRED BY BUYER