E472f – Esters of Tartaric and Acetic Mixtures of Mono and Diglycerides of Fatty Acids – 25 KG

E472f is a versatile emulsifier known for its functions such as texture improvement, bulking and shelf life extension, especially in bakery and other food products. This product optimizes the production process by strengthening dough stability and improves final product quality.

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Product Features

• Product Name: Esters of Acetic and Tartaric Mixtures of Mono and Diglycerides of Fatty Acids (E472f) – MATEM
• Class: Emulsifier
• Appearance: Cream-white, flowable powder with a slight acetic odor.
• Solubility: Insoluble in cold water but easily dispersible.
• Packaging: 25 kg kraft bag.
• Storage: Store in a cool (<25°C) and dry place.

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E472f Application Areas and Advantages

1. Bakery and Bakery Products

• Dough Strengthening:
  Improves dough elasticity and workability by enhancing the gluten network. Provides a more stable and durable dough.
• Volume Increase:
  Increases the volume of the dough during fermentation by stabilizing gas cells.
• Texture Improvement:
  Provides a softer and more homogeneous pore structure, improving the overall eating experience of the product.

2. Shelf Life Extension

• Staling Prevention:
  It delays the staling process by interacting with starch and preserves the freshness of the products.

3. Fat Reduction

• Low Fat Products:
  Reduces fat content to offer healthier products without compromising on texture and flavor.

4. Sauces and Dairy Products

• Stability:
  Used as emulsifier and stabilizer in sauces, cream mixtures and dairy products. Increases homogeneity of mixtures.

5. Processed Meats

• Binding and Stability:
  Acts as a binder in processed meat products such as sausages, improving product texture and stability.

6. Low Calorie Products

• Improving Water and Fat Balance:
  Increases water content and maintains stability while reducing fat content in low calorie foods.

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Technical Advantages

1. Emulsification: Stabilizes water and oil mixtures to form homogeneous products.
2. Volume and Texture: Improves volume and texture by increasing the gas holding capacity of the dough.
3. Staling Retarder: Extends shelf life by preserving freshness for a long time.
4. Dough Stability: Strengthens the gluten structure, resulting in a more workable dough.
5. Oil Change: Provides a convenient alternative to reduce the oil content.

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Amount of Use and Dosage

• Amount of Use: May vary depending on the product and intended use. Optimum dosage should be determined by production processes.
• Application Method: It can be easily applied by adding directly to the mixture on the production line.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (<25°C) and dry place.
• Shelf Life: Maintains its effect for a long time under appropriate storage conditions.

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E472f: Powerful Solution to Improve Production and Product Quality

E472f is a versatile emulsifier that can be used in a wide range of products, from baked goods to sauces, processed meats to low-calorie foods. It optimizes production processes and improves the quality of the final product by increasing volume, improving texture and extending shelf life.

For more information and other emulsifier products, please visit our Bakery Emulsifiers category.