ACETEM Nyob rau hauv -Qhov tob: Yuav ua li cas ib txhij ua hauj lwm raws li Frozen Dough's "Antifreeze Guardian" thiab Whipped Cream's "Foam Stabilization Master"?

Hauv tsev neeg loj ntawm cov zaub mov emulsifiers, acetylated mono- thiab diglycerides ntawm fatty acids (ACETEM, E472a) yog ib qho zoo li tsis tshua muaj tshwm sim tsis tau ua haujlwm tshwj xeeb. Tsis zoo li DATEM qhov kev txawj ntse hauv gluten ntxiv dag zog lossis PGPR qhov kev ua tau zoo hauv kev txo cov viscosity, ACETEM nthuav tawm ob qho khoom noj sib txawv nkaus xwb -cov khob noom cookie khov thiab nplawm qab zib- kev sib xyaw ua ke hauv ib qho molecule ob lub luag haujlwm tseem ceeb uas tshwm sim tsis muaj feem cuam tshuam: "antifreeze" thiab whipped cream. Qhov zoo tshaj plaws versatility no tsis muaj kev huam yuaj tab sis yog tob tob hauv nws cov qauv molecular tshwj xeeb: los ntawm kev qhia ib pawg acetyl (–OCOCH₃) mus rau lub davhlau ya nyob twg hydroxyl ntawm monoglyceride glycerol qaum qaum, ACETEM tau txais ib qho qis heev HLB tus nqi (2-3), 25℃qis thiab muaj zog heev. -crystalline stabilizing muaj peev xwm. Nyob rau hauv khov khob noom cookie, ACETEM leverages nws cov kua kis cov yam ntxwv thiab xaiv affinity rau lipid theem los tsim ib nanoscale hydrophobic tiv thaiv zaj duab xis nyob rau saum npoo ntawm gluten network microfibers, zoo inhibiting lub cev tearing ntawm gluten qauv los ntawm cov dej khov siv lead ua loj hlob thaum retarding roj oxidative rancidity. Hauv whipped cream, ACETEM hloov mus ua "tus neeg saib xyuas" ntawm - daim ntawv crystalline, tsim kom muaj kev ruaj khov, ncaj, thiab zoo -cov qauv ua npuas ncauj los ntawm kev tuav cov roj muaju hauv cov metastable - daim ntawv, txhim kho cov viscoelasticity ntawm cov pa roj- kua thiab cov khoom sib xyaw ua ke ntawm cov khoom sib txuas. ntawm npuas nto. Kab lus no tau txiav txim siab zoo, los ntawm peb qhov loj me ntawm cov qauv molecular, kev coj tus cwj pwm sib cuam tshuam, thiab cov txheej txheem ua haujlwm, yuav ua li cas ACETEM ua tiav kev hloov pauv ntawm ob qhov kev thov huab cua sib txawv ntawm qhov kub thiab txias tshaj 40 degree, nthuav tawm cov laj thawj kev tshawb fawb tom qab nws tshwm sim raws li "cross-kev qhuab qhia" hauv kev lag luam khoom noj.

Xav txog cov khoom noj ntxiv uas tuaj yeem ua ntsiag to tiv thaiv kev ua haujlwm ntawm lub khob noom cookie hauv qhov tsaus ntuj ntawm -18 degree, tab sis tib lub sijhawm tsim cov huab ntawm lub teeb, airy cream ua npuas ncauj hauv ib chav - kub whipping tais. Qhov no suab zoo li ob yam khoom sib txawv kiag li, tab sis qhov tseeb, lawv sib koom lub npe sib xws -ACETEM (acetylated mono- thiab diglycerides ntawm fatty acids, E472a)

Nyob rau hauv lub spectrum ntawm cov zaub mov emulsifiers, ACETEM tau ntev nyob ib tug kuj tsawg -profile txoj hauj lwm. Nws tsis yog revered li "tus kws tsim qauv ntawm gluten network" zoo li DATEM (E472e), los yog ua kev zoo siab li "qhov kawg viscosity-txo riam phom" zoo li PGPR (E476). Txawm li cas los xij nws yog qhov tseeb nyob rau hauv ob qhov kev thov huab cua ntawm cov khob noom cookie khov thiab nplawm qab zib- qhov twg cov kev cai ua haujlwm rau emulsifiers yuav luag diametrically opposed- uas ACETEM qhia tau hais tias nws irreplaceable nws tus nqi. Tus nqi no tsis yog los ntawm qhov kawg qhia ntawm ib qho kev ua haujlwm tab sis los ntawm nws cov molecule qhov seamless switching muaj peev xwm ntawm qis-kub kua kis thiab ambient-kub crystalline stabilization.

Yuav kom nkag siab txog "kev sib tw-kev qhuab qhia" paub tsis meej ntawm ACETEM, ib tus yuav tsum rov qab mus rau lub hauv paus ntawm nws cov qauv molecular. ACETEM yog ib qho tsis yog -ionic emulsifier tsim los ntawm acetylation ntawm mono- thiab diglycerides ntawm fatty acids nrog acetic anhydride. Cov kauj ruam acetylation yooj yim no ua rau peb qhov kev txiav txim siab molecular: pawg acetyl (–OCOCH₃) thaiv ib qho hydrophilic hydroxyl ntawm glycerol qaum ntawm tus thawj monoglyceride, zoo heev txhim kho tag nrho lipophilicity ntawm cov molecule thiab ua rau nws cov nqi HLB23 poob; Kev taw qhia ntawm pawg acetyl cuam tshuam qhov kev ntim khoom ntawm glycerol monoesters tsis tu ncua, txo nws cov ntsiab lus melting mus rau 25-40 degree, tso cai rau nws muaj nyob ua kua lossis ib nrab -khoom ntawm qhov kub thiab txias; thiab steric hindrance nyhuv ntawm pawg acetylated endows nws muaj zog -crystalline stabilizing muaj peev xwm, muaj peev xwm ntawm retarding kev hloov ntawm lwm yam emulsifiers los ntawm cov zoo -crystalline daim ntawv mus rau ineffective -crystalline daim ntawv.

Nws yog qhov tseeb ntawm peb tus yam ntxwv molecular uas tsim cov tshuaj lom neeg lub hauv paus rau ACETEM cov haujlwm sib txawv hauv cov khob noom cookie khov thiab nplawm nplaum. Kab lus no yuav nkag siab tob rau hauv ob qhov kev thov no, txiav txim siab cov txheej txheem molecular ntawm ACETEM, thiab nthuav tawm cov laj thawj kev tshawb fawb tom qab nws tus ntoo khaub lig- kev qhuab qhia ntau yam.

1 Cov Kev Sib Tw Zoo ntawm Cov Khaub Ncaws Khaub Ncaws

Kev loj hlob ntawm cov tshuab ua khob noom khov khov yog ib qho kev hloov pauv loj tshaj plaws hauv kev lag luam ci hauv ob xyoo dhau los. Txawm li cas los xij, qhov tsis zoo ntawm cov khob noom cookie thaum lub sij hawm khov cia yeej ib txwm yog qhov kev txwv tsis pub nkag mus rau kev lag luam ntxiv. Cov teeb meem tseem ceeb nyob nrog cov dej khov nab kuab: ntawm qhov ntsuas kub ntawm -18 degree, cov dej dawb hauv cov khob noom cookie ua cov dej khov uas ua rau cov pob zeb loj zuj zus nrog lub sijhawm cia ntev los ntawm Ostwald ripening. Coarse ice crystals ua rau lub cev tsis muaj kev puas tsuaj rau gluten network-lub volumetric expansion ntawm ice crystals kua muag muag gluten daim nyias nyias thiab cuam tshuam disulfide daim ntawv cog lus crosslinks ntawm cov protein molecules, ua rau txo cov mov paj elasticity tom qab thawing, txo qis fermentation ntim, thiab ntxhib qhob cij zoo nkauj.

2 "Nanoscale Defense Line" ntawm Cov Dej Dej Hydrophobic Protective Film

Lub luag haujlwm tseem ceeb ntawm ACETEM hauv cov khob noom cookie khov tuaj yeem txhais tau tias yog tsim "nanoscale tiv thaiv kab" ntawm cov kua dej hydrophobic tiv thaiv zaj duab xis. Qhov kev tso npe no yog cov hauv paus hauv nws qhov tshwj xeeb molecular lub cev muaj zog: HLB tus nqi ntawm ACETEM tsuas yog 2-3, muab nws xaiv affinity rau theem lipid. Nyob rau hauv lub khob noom cookie, nws ib txwm nyiam mus khaws cia nyob rau hauv hydrophobic cheeb tsam ntawm lub gluten network (xws li cov tsis yog -polar sab saw- nplua nuj cheeb tsam ntawm glutenin) thiab nyob rau hauv cov roj globule nto, es tsis dispersing uniformly nyob rau hauv lub aqueous theem.

Qhov tseem ceeb tshaj yog ACETEM qhov qis -kub fluidity. Nws lub melting point tsuas yog 25–40 degree, txhais tau hais tias txawm nyob rau hauv lub ambient-kub theem ntawm mov paj sib tov thiab so (kwv yees li 20–25 degree), ib co ACETEM twb nyob rau hauv ib tug kua los yog semi-khoom lub xeev, muaj peev xwm ua tau zoo kis thoob plaws lub hydrophobic cov proteins ntawm gluten. Thaum lub khob noom cookie raug xa mus rau hauv lub freezer thiab khaws cia ntawm -18 degree, ACETEM cov kua molecules hloov mus rau cov khoom hauv lub xeev, tab sis tsis zoo li kwv yees li 9% volumetric expansion ntawm cov dej thaum khov, lub volumetric contraction ntawm ACETEM los ntawm cov kua mus rau lub xeev ntawm cov khoom yog qis dua; yog li ntawd, nws cov txheej tsis ua rau muaj kev puas tsuaj rau gluten daim nyias nyias los ntawm nws tus kheej ntim hloov.

Triple antifreeze mechanism ntawm ACETEM tiv thaiv zaj duab xis no tuaj yeem ua tiav raws li hauv qab no: ua ntej,spatial barrier nyhuv- txheej txheej ACETEM npog thaj tsam hydrophobic ntawm gluten proteins lub cev thaiv kev sib cuag ncaj qha ntawm cov dej khov siv lead ua loj hlob pem hauv ntej thiab gluten daim nyias nyias, ua rau cov dej khov nab kuab nyiam hla tsis dhau ACETEM- npog cov protein; ob, uainterfacial lubrication nyhuv- txheej txheej ACETEM txo cov kev sib txhuam coefficient ntawm cov dej khov thiab cov gluten proteins, xws li tias txawm tias cov dej khov loj hlob nyob rau thaj tsam ntawm gluten daim nyias nyias, qhov kev ntxhov siab ntawm daim nyias nyias raug txo vim muaj cov txheej txheem lubricating; peb, thetus kheej- kho nyhuv-thaum qhov kub thiab txias hloov thaum lub sij hawm cia ua rau ib feem ntawm cov dej khov siv lead ua melting, ACETEM molecules, vim lawv cov melting point, sai hloov los ntawm cov khoom mus rau lub xeev cov kua thiab re- kis mus thoob plaws gluten protein nto; Thaum qhov kub thiab txias dua thiab cov dej meltwater rov ua kom khov, cov cheeb tsam gluten rov- npog los ntawm ACETEM yog ib zaug tiv thaiv. Lub voj voog tsis zoo ntawm "kua kho-kev tiv thaiv ruaj khov" ua rau ACETEM nrog kev ua siab ntev zoo kom khov-thaw caij tsheb kauj vab.

3 Macroscopic Validation ntawm Gluten Network Cryoprotection Effect

Cov nyhuv tiv thaiv ntawm ACETEM hauv cov khob noom cookie khov tau raug lees paub los ntawm kev tshawb fawb. Cov kev tshawb fawb tau pom tias tom qab ua cov noodles, txias rau hauv dej khov - dej da dej lossis dej txias, ntws dej, thiab tom qab ntawd ntxiv 0.3% - 0.6% ACETEM thiab sib tov kom zoo, qhov staling thiab deterioration ntawm noodles thaum lub sij hawm khov tuaj yeem tiv thaiv tau zoo. Hauv cov khob cij khov khov, ACETEM txo cov khob noom cookie tsis zoo thaum lub sij hawm khov los ntawm kev tiv thaiv cov qauv thiab kev ua haujlwm ntawm gluten network, kom ntseeg tau tias cov khoom kawg ua tiav cov ntim zoo thiab muag muag.

Hauv kev lag luam khov ua khob noom cookie, gluten -kev tiv thaiv kev ua haujlwm ntawm ACETEM tuav cov nqi lag luam tseem ceeb. Frozen mov paj tsis muaj kev tiv thaiv tuaj yeem ua rau 20% -30% txo cov khob cij tom qab 3-6 lub hlis ntawm kev cia, ua rau cov khoom lag luam tsis zoo. Hauv qhov sib piv, cov khob noom khov khov ntxiv nrog 0.2% - 0.5% ACETEM tuaj yeem txwv cov khob cij poob rau hauv 5% -10% dhau lub sijhawm cia sib npaug, txo qis rov qab thiab pov tseg poob vim qhov tsis zoo.

1 Kev Sib Tw Ua Npuas Ncauj ntawm Whipped Cream

Whipped cream (xws li ob qho tib si ntuj thiab tsis yog -cov khoom noj khoom haus whipped topping) yog ib qho tseem ceeb tshaj plaws ntawm cov khoom noj aerated hauv kev lag luam ci thiab khoom qab zib. Nws qhov zoo yog nyob ntawm cov qauv ua npuas dej tsim thaum lub sij hawm nplawm cov txheej txheem - tus naj npawb, qhov loj me, thiab kev ruaj ntseg ntawm cov npuas npuas ncaj qha txiav txim siab cov khoom lag luam nthuav dav, sawv ntsug- nce nruj, fineness, thiab txee lub neej. Txawm li cas los xij, cov txheej txheem ua npuas dej tsis ruaj khov hauv qhov xwm txheej: thaum lub sijhawm khaws cia, npuas yuav ua rau tsis muaj zog los ntawm peb lub tswv yim -kev tsis sib haum xeeb (Ostwald ripening), coalescence, thiab kua dej- thaum kawg ua rau cov nplaum nplaum, ntxhib ntxhib los mos, thiab qhov ncauj tsis zoo.

2 -Crystalline Stabilization: Los ntawm Molecular Mechanism rau Foam Quality

Qhov tshwj xeeb tshaj plaws thiab tsis tuaj yeem hloov pauv tau ntawm ACETEM hauv cov nplaum nplaum yog nws lub zog -crystalline stabilizing muaj peev xwm. Yuav kom nkag siab txog tus nqi ntawm cov haujlwm no, ib tus yuav tsum xub nkag siab txog cov xwm txheej ntawm cov roj emulsifier muaju.

Monoglycerides (xws li DMG) muaj nyob rau hauv peb polymorphic siv lead ua cov ntaub ntawv - , ', thiab - thaum lub sij hawm crystallization. Daim ntawv - muaj qhov zoo tshaj plaws emulsifying kev ua ub no thiab ua npuas ncauj - tsim muaj peev xwm: nws cov molecules yog nruj nreem thiab tsis tu ncua txheej txheem ntawm lub interface, zoo txo ​​interfacial nro thiab tsim interfacial films ntawm siab viscoelastic modulus. Txawm li cas los xij, daim ntawv - yog thermodynamically tsis ruaj khov thiab hloov lub sij hawm mus rau hauv daim ntawv ruaj khov dua -. Thaum qhov kev hloov pauv polymorphic no tshwm sim, qhov kev npaj ntawm emulsifier molecules ntawm lub interface yuav xoob thiab tsis zoo, ua npuas ncauj -stabilizing muaj peev xwm poob qis heev, thiab whipped cream ncaj qha nthuav tawm lub cev qhuav dej thiab coarsening thaum lub sij hawm cia.

Cov pab pawg acetylated ntawm ACETEM ua lub luag haujlwm tseem ceeb ntawm no. Nws cov nyhuv steric hindrance cuam tshuam nrog lub nucleation thiab kev loj hlob ntawm - daim ntawv ntawm cov siv lead ua kev loj hlob pem hauv ntej, ua rau cov rog - emulsifier sib tov kom khaws cov feem ntau ntawm - daim ntawv nyob rau lub sij hawm cia ntev li ob peb hnub lossis txawm lub lis piam. Alpha-tending emulsifiers xws li ACETEM feem ntau yog ua ke nrog distilled monoglycerides, nrog ACETEM pab cov monoglycerides tuav lub -crystalline daim ntawv- qhov no yog lub zoo siv lead ua daim ntawv rau monoglycerides rau exert lawv zoo tagnrho ua npuas ncauj {{8} .

3 Ntau yam kev ruaj ntseg hauv cov tshuab ua npuas ncauj

Ua npuas ncauj-stabilizing nyhuv ntawm ACETEM nyob rau hauv whipped cream tsis tsuas yog nyob rau tib txoj kev ntawm -crystalline stabilization tab sis theej ua hauj lwm synergistically los ntawm peb txoj kev sib cuam tshuam.

Thawj yoginterfacial zaj duab xis reinforcement. By virtue of its low HLB value and strong lipophilicity, ACETEM forms a dense and elastic monomolecular adsorbed layer at the gas-liquid interface. Lub steric hindrance nyhuv ntawm acetyl pab pawg neeg endows lub adsorbed txheej nrog ib tug ntau dua℃ntawm intermolecular entanglement nyob rau hauv zaj duab xis; zaj duab xis viscoelastic modulus thiab tiv thaiv deformation ob qho tib si tshaj cov uas tsis yog -acetylated monoglycerides.

Qhov thib ob yogfat crystal network tsim. Thaum lub sij hawm whipping theem ntawm whipped cream, ACETEM adsorbs mus rau cov rog globule nto thiab txhawb ib tug tsim nyog℃ntawm ib feem coalescence ntawm rog globules ntawm npuas nto, tsim ib tug Pickering stabilization txheej. Tib lub sijhawm, ACETEM tswj cov nucleation thiab kev loj hlob ntawm cov roj muaju ntawm cov roj- dej interface, ua rau cov roj muaju tau muab faib rau hauv cov txheej txheem zoo dua thiab zoo dua qub ntawm cov npuas npuas, txhim kho cov txheej txheem spatial stability ntawm cov npuas dej.

Qhov thib peb yogua npuas dej inhibition. ACETEM-cov yeeb yaj kiab ua kom zoo nkauj muaj cov qauv elastic ntau dua thiab qis dua ntawm kev sib tsoo ntawm qhov sib tsoo, ua rau nws tuaj yeem tiv taus qhov tensile stresses rau ntawm lub ntsej muag zaj duab xis thaum lub sij hawm ua npuas dej thiab retard lub thinning thiab rupture ntawm foam lamellae.

4 Kev ua tau zoo validation nyob rau hauv Industrial Applications

Hauv kev lag luam uas tsis yog- cov mis nyuj whipped cream formulations, qhov pom zoo ntxiv qib ntawm ACETEM yog 0.1%–0.3%, feem ntau siv synergistically nrog DMG (0.2%–0.4%). ACETEM, los ntawm kev tsim txiaj ntawm cov nyhuv sealing ntawm nws pawg acetyl, endows lub molecule nrog zoo heev plasticity, tso cai rau nws sai sai adsorb mus rau npuas nto thiab txhawb roj ib feem coalescence thaum nplawm; DMG muab qhov yooj yim emulsifying lub zog thiab hmoov txhuv nplej siab los tiv thaiv -staling functionality. Qhov kev sib koom ua ke ntawm ob tuaj yeem txhim kho cov qab zib qhov nthuav dav, sawv ntsug- nce nruj, thiab ua npuas ncauj zoo yam tsis tas yuav nce qib ntxiv. Cov ntaub ntawv tshawb fawb qhia tias ACETEM + DMG cov txheej txheem sib xyaw ua ke tuaj yeem txuas ntxiv ua npuas ib nrab{11}}lub neej ntawm cov nplaum nplaum los ntawm 30% -50%, thiab cov tshuaj nplaum tuaj yeem khaws tau ntau dua 90% ntawm nws qhov pib sawv-nce khov tom qab 7 hnub ntawm kev cia nyob rau hauv lub tub yees ntawm 4 degree.

1 Lub Hom Molecular Basis ntawm Cryoprotection thiab Foam Stabilization

Cov haujlwm tseem ceeb uas ACETEM ua tau zoo nyob rau hauv ob qhov sib txawv ntawm daim ntawv thov sib txawv ntawm cov khob noom cookie khov thiab nplawm qab zib yuav tshwm sim yog ob lub peev xwm tsis sib xws, tab sis lawv tau sib koom ua ke ntawm tib lub hauv paus molecular -qhov muaj zog lipophilicity thiab xaiv qhov sib txawv ntawm qhov sib txawv adsorption muaj peev xwm conferred los ntawm qhov tsawg kawg nkaus HLB tus nqi (3 thiab 3) cov yam ntxwv ntawm tus kheej (2-3) low melting point (25–40℃), thiab lub -crystalline stabilizing muaj peev xwm conferred los ntawm steric hindrance nyhuv ntawm pawg acetyl. Kev ua haujlwm sib koom ua ke ntawm peb tus yam ntxwv molecular no ua rau ACETEM tuaj yeem hloov kho nws lub xeev sib sau ua ke thiab kev ua haujlwm ntawm qhov dav ntawm qhov kub ntawm -18℃txog 25 degree, raws li lub xeev lub cev thiab kev sib tshuam ntawm cov zaub mov matrix.

2 Ib Tus Neeg Sawv Cev, Ntau Lub Luag Haujlwm: Tus Nqi - Tus Nqi Ua Haujlwm Zoo rau Kev Tsim Khoom

ACETEM tus ntoo khaub lig-kev qhuab qhia ntau yam muab cov chaw tsim khoom noj khoom haus zoo nkauj "ib tus neeg sawv cev, ntau lub luag haujlwm" kev daws teeb meem. Rau cov lag luam ci uas ib txhij tsim cov khob noom cookie khov thiab nplawm cov khoom lag luam, ACETEM tuaj yeem muab faib ua ob pawg, yog li txo tus naj npawb ntawm cov emulsifier hom, ua kom yooj yim ntawm kev yuav khoom thiab kev tswj cov khoom muag, thiab txo qis cov txheej txheem nyuaj. Hais txog tus nqi tsim, kev sib koom ua ke ntawm ACETEM thiab DMG tuaj yeem ua tiav ob lub luag haujlwm ntawm cryoprotection thiab ua npuas dej ruaj khov ntawm qhov tsis hloov pauv tag nrho cov qib ntxiv, zam tus nqi superposition uas tshwm sim los ntawm kev ntxiv ntau yam - ua haujlwm emulsifiers kom tau raws li cov kev xav tau sib txawv.

ACETEM yog ib qho tshwj xeeb tsis tshua muaj "cross-kev qhuab qhia polymath" hauv tsev neeg cov khoom noj emulsifier. Nws cov qauv tsim tshwj xeeb molecular-kev thaiv ntawm ib pawg hydrophilic hydroxyl los ntawm pawg acetyl- tshwm sim yooj yim, tab sis nws ua rau peb lub cev lub cev muaj zog: tus nqi HLB tsis tshua muaj nqi, qis melting point, thiab muaj zog -crystalline stabilizing muaj peev xwm, ua rau nws hloov pauv seamlessly "foob ntiaj teb" ntawm "foob ntiaj teb khob noom cookie" nplawm nplaum. Hauv cov khob noom cookie khov, kua- nthuav tawm ACETEM molecules tsim cov yeeb yaj kiab nanoscale tiv thaiv ntawm thaj chaw hydrophobic ntawm gluten proteins, tiv thaiv cov dej khov ua kom puas tsuaj los ntawm kev siv peb npaug ntawm cov txheej txheem ntawm spatial barrier, interfacial lubrication, thiab nws tus kheej- kho. Nyob rau hauv whipped cream, ACETEM hloov mus rau hauv "tus neeg saib xyuas" ntawm -crystalline daim ntawv, tsim kom ruaj, zoo{10}}cov ntaub ntawv ua npuas ncauj los ntawm kev tswj cov roj muaju nyob rau hauv lawv cov metastable crystalline daim ntawv, txhim kho interfacial zaj duab xis viscoelasticity, thiab txhawb Pickering stabilization.

Saib rau pem hauv ntej, daim ntawv thov kev tshawb fawb ntawm ACETEM tuaj yeem nkag mus tob rau hauv cov lus qhia hauv qab no: kev ua haujlwm zoo sib txawv ntawm ACETEM cov khoom lag luam nrog ntau qib ntawm acetylation hauv cov khob noom cookie khov thiab nplawm qab zib, muab lub hauv paus theoretical rau kev txhim kho "fatty acid{0}}tailored" ACETEM cov khoom; daim ntawv thov kev sib koom ua ke ntawm ACETEM nrog cov khoom tsim tawm los ntawm emulsifiers (xws li enzyme- hloov kho phospholipids thiab saponins) kom tau raws li cov qauv tsim ntawm cov khoom huv si - daim ntawv lo; thiab kev siv tau ntawm ACETEM qhov kev siv tau rau hauv cov khoom noj tshiab xws li cov nroj tsuag -raws li cov khoom ci ci thiab siab - cov khoom noj qab zib muaj protein ntau. Raws li kev lag luam khoom noj xav tau rau emulsifier versatility thiab formulation simplification txuas ntxiv nce, tus nqi ntawm ACETEM raws li tus ntoo khaub lig-kev qhuab qhia polymath yuav tau txais kev lees paub dav dua thiab siv tau.