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Emulsifier List

Distilled Monoglycerides (DMG )

DMG Distilled Monoglycerides

Glycerol Monostearate (GMS)

GMS High Purity 90% GMS powder Mono-di glycerides GMS40/ GMS40 SE/ GMS52 / GMS60 GMS Flake / Glycerol Monostearate Flake GMS Liquid/ Glycerol Monostearate Liquid GMS Tablets/ Glycerol Monostearate Tablets GMS High Iodine value

Mono Propylene Glycol (MPG)

Mono Propylene Glycol (MPG Food Grade)Mono Propylene Glycol (MPG Industrial Grade) Mono Propylene Glycol (MPG USP Grade)

Polyglycerol Esters of Fatty Acids (PGE)

Polyglycerol Esters of Fatty Acids (PGE)

Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM)

Datem 80%Datem 100%Datem High Acid Value (80-100mg KOH/g)Datem Liquid

Sodium Stearoyl Lactylate (SSL)

Sodium Stearoyl Lactylate (SSL80%)Sodium Stearoyl Lactylate (SSL100%)

Sorbitan Esters (Span)

Sorbitan Monolaurate(Span 20)Sorbitan Monostearate (Span 60)Sorbitan Monooleate (Span 80)

Polysorbates/Tween Liquid

Polyoxyethylene sorbitan monolaurate (T-20)Polyoxyethylene sorbitan monostearate (T-60)Polyoxyethylene sorbitan monooleate (T-80)

Polysorbates/Tween Powder

Polysorbates Powder (T60-A)Polysorbates Powder（T80-DA）Polysorbates Powder（T80-Z）

Propylene Glycol Esters (PGMS)

Propylene Glycol Esters （PGMS40% ）Propylene Glycol Esters （PGMS90%）Propylene Glycol Esters （PGMS80% ）

Glyceryl Monolaurate (GML)

Glyceryl Monolaurate (GML 40%)Glyceryl Monolaurate (GML 90%)

Lactic Acid Esters of Mono- and Diglycerides (LACTEM)

Lactic Acid Esters of Mono- and Diglycerides (LACTEM)

Calcium Stearoyl Lactylate (CSL)

Calcium Stearoyl Lactylate (CSL)

Potassium Stearate

Potassium Stearate

Polyglycerol Polyricinoleate (PGPR)

PGPR Polyglycerol Polyricinoleate

Acetylated Mono- and Diglycerides (ACETEM)

ACETEM 50 Acetylated Mono and Diglycerides ACETEM 90 Acetylated Mono and Diglycerides

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Cake Gel Powder

Cake Gel Powder

Whipping Cream Powder

Whipping Cream Powder

Ice Cream Emulsifier

Ice Cream Emulsifier

Medium Chain Triglycerides (MCT)

Medium Chain Triglycerides Oil (MCT Oil)Medium Chain Triglycerides Powder (MCT Powder)

Application

Bakery - Bread Improver production
Bakery - Cake gel production
Dairy- Non dairy creamer
Dairy - Whipping cream
Oil and Fats - Margarine
Oil and fats - Shortening
Confectionary - Ice Cream
Confectionary - Chocolate

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Distilled Monoglycerides (DMG )

Glycerol Monostearate (GMS)

Mono Propylene Glycol (MPG)

Polyglycerol Esters of Fatty Acids (PGE)

Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM)

Sodium Stearoyl Lactylate (SSL)

Sorbitan Esters (Span)

Polysorbates/Tween Liquid

Polysorbates/Tween Powder

Propylene Glycol Esters (PGMS)

Glyceryl Monolaurate (GML)

Lactic Acid Esters of Mono- and Diglycerides (LACTEM)

Calcium Stearoyl Lactylate (CSL)

Potassium Stearate

Polyglycerol Polyricinoleate (PGPR)

Acetylated Mono- and Diglycerides (ACETEM)

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Cake Gel Powder

Whipping Cream Powder

Ice Cream Emulsifier

Medium Chain Triglycerides (MCT)

Application

Bakery - Bread Improver production

Bakery - Cake gel production

Dairy- Non dairy creamer

Dairy - Whipping cream

Oil and Fats - Margarine

Oil and fats - Shortening

Confectionary - Ice Cream

Confectionary - Chocolate

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Why High-Purity DMG Performs Better in Bakery Applications

Distilled monoglyceride (DMG) and standard glycerol monostearate (GMS) share the same regulatory label — "mono- and diglycerides of fatty acids" — and often appear as interchangeable options on supplier catalogs.

PGE vs Polysorbate 60 in Ice Cream Aeration: Differences, Performance, and How to Choose

Ice cream texture is built on air. The overrun — the volume of air incorporated during freezing — determines whether a scoop is light and creamy or dense and heavy. Getting air in is relatively straightforward. Keeping it stable, distributed evenly, and locked in place through production, distribution, and scooping is where the emulsifier system does its work.

Whipping Cream Powder Specification Guide

This guide covers every major specification parameter for whipping cream powder: what it measures, why it matters, typical values, and what a complete supplier CoA should actually include.

Food Emulsifier Dosage Guide: Recommended Usage Levels by Application

Too little and the emulsifier doesn't do its job — emulsions destabilize, bread goes stale faster, whipped toppings collapse. Too much and you're adding cost, potentially affecting taste, and in regulated applications, risking a compliance issue. Every emulsifier has an effective range, and that range shifts depending on the food system, the processing conditions, and what other emulsifiers or stabilizers are present.

How to Read the Ingredient List on Food Packaging

A food ingredient list shows every ingredient used in a packaged food. Ingredients are listed in descending order by weight, meaning the ingredient present in the largest amount appears first. Functional ingredients such as emulsifiers, preservatives, and stabilizers are usually listed near the end because they are used in much smaller quantities.

Span 80 vs Tween 80: Differences, Applications, and How to Use Them Together

Span 80 and Tween 80 come from the same molecule. They're used in the same industries. And they appear on supplier catalogs as if they're interchangeable.

Polysorbate 60 vs Polysorbate 80: Differences, Applications, and How to Choose

Polysorbate 60 and Polysorbate 80 are two of the most widely used food emulsifiers in the world. They share the same molecular backbone, appear in the same regulatory frameworks, and are often listed as interchangeable on supplier catalogs. In many applications, they genuinely are. In others, using the wrong one quietly undermines formulation performance in ways that take weeks to show up.

DMG vs GMS: What's the Difference?

DMG and GMS appear on supplier catalogs and ingredient specs, sometimes listed as alternatives, sometimes as if they're the same thing. They're not — and substituting one for the other without adjusting your formulation is one of the more common reasons baked goods go stale faster than expected, or whipped toppings collapse on the shelf.

Food Emulsifier Specifications Explained

When a Certificate of Analysis (CoA) lands on your desk, it's easy to treat it as a box-checking exercise. Acid value? In range. Saponification value? Passes. Approved.

What Is Sorbitan Monolaurate Used For

Sorbitan monolaurate (trade name: Span 20, food additive code: E493) is a non-ionic emulsifier produced by esterifying sorbitol with lauric acid — a medium-chain fatty acid derived from coconut oil or palm kernel oil. It has an HLB value of approximately 8.6, making it one of the most hydrophilic members of the sorbitan ester family.

Whipping Cream Powder for Commercial Bakeries

Commercial bakeries can't afford ingredients that behave differently every time. Liquid cream varies by season and supplier — whipping cream powder, made to a fixed spec, doesn't. It whips the same way every time, stores at room temperature for months, and holds up on a display shelf far longer than fresh cream ever could.

Why Is My Whipping Cream Powder Not Whipping? Causes and Solutions

Whipping cream powder fails for specific, fixable reasons. This guide walks through each one, with practical solutions for both home users and food manufacturers.

How to Evaluate Emulsifier Quality

Choosing the right emulsifier is only half the job. Knowing whether it actually meets quality standards is what separates a reliable formulation from one that fails mid-production — or worse, on the shelf.

MOQ and Shipping Guide for Food Emulsifiers

Getting the product right is the first step. Getting it to your facility on time, in good condition, with the right documentation is what actually keeps production running. Since 2006, Chemsino has shipped food emulsifiers to manufacturers in 50+ countries — and the questions we answer most often from new buyers are the same ones this guide covers: how much do I have to order, how long does it take, and what do I need to clear customs?

Food Emulsifier Packaging and Storage Guide

An emulsifier that has been stored incorrectly does not fail dramatically — it just stops working as well as it should. The bread is slightly less soft. The ice cream runs wetter than the target. The chocolate viscosity creeps up. By the time these symptoms appear in production, the damage to the emulsifier has happened weeks earlier in the warehouse.

How to Improve Dough Stability with Emulsifiers

Dough stability determines whether a commercial bakery runs smoothly or struggles with constant rework. A stable dough tolerates variation in mixing time, flour quality, ambient temperature, and proofing conditions. An unstable one turns every minor inconsistency into a defect: tearing on sheeting lines, flat loaves from poor gas retention, volume that changes batch to batch.

How to Improve Ice Cream Overrun

Overrun is the percentage of air incorporated into ice cream during freezing.

Overrun (%) = [(Volume of ice cream − Volume of mix) ÷ Volume of mix

How Emulsifiers Improve Texture in Dairy Products

Dairy products are inherently unstable systems. Fat and water do not want to coexist — without intervention, they will always separate. The cream rises. The yogurt weeps. The margarine splits. The ice cream turns icy. Emulsifiers are the ingredient category that keeps these systems stable, and in doing so they govern nearly everything consumers experience as "texture": smoothness, creaminess, mouthfeel, spreadability, and resistance to change over shelf life.

How to Improve Cake Softness with Emulsifiers

Cake softness is not just about how the product feels on day one. It is about day five, day ten, two weeks after baking, which is what separates a commercially successful cake from one that fails on the shelf. Emulsifiers are the primary tool for achieving and maintaining that softness.

Halal and Kosher Emulsifiers Guide

Whether an emulsifier is Halal or Kosher depends on three things: what it is made from, how it is processed, and what else runs on the same production line. The E number alone tells you nothing. E471 (mono- and diglycerides) made from palm oil is fully Halal-certifiable. The same E471 made from lard is not. Getting this wrong costs market access — so it is worth understanding clearly.

Emulsifiers Used in Ice Cream Manufacturing

Quick Answer: The main emulsifiers used in ice cream are mono- and diglycerides (DMG / E471), Polysorbate 80 (E433), Polysorbate 65 (E436), Sorbitan Monostearate / Span 60 (E491), and lecithin (E322). Each targets a different aspect of texture and stability. Most commercial ice cream uses a blend of two for the best results.

Common Chocolate Processing Problems and Solutions

Chocolate is one of the most technically demanding products in food manufacturing. Even small deviations in temperature, moisture, or formulation can cause serious defects — from a white bloom on the surface to a seized mass in the tank. This guide covers the 8 most common chocolate processing problems, what causes them, and exactly how to fix them.

What Is Span 60 and How Does It Work

Span 60 (Sorbitan Monostearate), or its European food additive code, E491. It is one of the most widely used non-ionic surfactants in the world, appearing in everything from commercial bread and ice cream to skin creams, vaccine formulations, textile finishes, and industrial coatings.

PGE vs PGPR in Chocolate: Which Emulsifier is Best

Chocolate is deceptively simple in composition — cocoa mass, cocoa butter, sugar, sometimes milk — yet extraordinarily complex in behavior. Getting

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Emulsifier List

Distilled Monoglycerides (DMG )

Glycerol Monostearate (GMS)

Mono Propylene Glycol (MPG)

Polyglycerol Esters of Fatty Acids (PGE)

Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM)

Sodium Stearoyl Lactylate (SSL)

Sorbitan Esters (Span)

Polysorbates/Tween Liquid

Polysorbates/Tween Powder

Propylene Glycol Esters (PGMS)

Glyceryl Monolaurate (GML)

Lactic Acid Esters of Mono- and Diglycerides (LACTEM)

Calcium Stearoyl Lactylate (CSL)

Potassium Stearate

Polyglycerol Polyricinoleate (PGPR)

Acetylated Mono- and Diglycerides (ACETEM)

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Cake Gel Powder

Whipping Cream Powder

Ice Cream Emulsifier

Medium Chain Triglycerides (MCT)

Application

Bakery - Bread Improver production

Bakery - Cake gel production

Dairy- Non dairy creamer

Dairy - Whipping cream

Oil and Fats - Margarine

Oil and fats - Shortening

Confectionary - Ice Cream

Confectionary - Chocolate

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