Acetylated Mono- and Diglycerides (ACETEM)
Uses in baked goods - improves dough consistency, increases volume, and extends shelf life.Ice Cream - Emulsifies fat and water, resulting in a smooth and creamy texture, Whipped cream - Stabilizes emulsions and prevents separation, Dairy Products - Improves spreadability and contributes to smoother textures, Chocolate - Stabilizes cocoa butter, preventing fat bloom and improving gloss and snap, Chewing Gum - Improves texture and extends shelf life, Food Coating - Contributes to the formation of a crispy and golden exterior during frying or baking