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Distilled Monoglycerides (DMG )
DMG Distilled Monoglycerides
Glycerol Monostearate (GMS)
GMS High Purity 90% GMS powder Mono-di glycerides GMS40/ GMS40 SE/ GMS52 / GMS60GMS Flake / Glycerol Monostearate FlakeGMS Liquid/ Glycerol Monostearate LiquidGMS Tablets/ Glycerol Monostearate TabletsGMS 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)
Glycerol Monooleate (GMO)
Glycerol Monooleate (GMO)
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
Sorbitan Monolaurate(S-20)Sorbitan Monostearate (S-60)Sorbitan Monooleate (S-80)
Polysorbates Liquid
Polyoxyethylene sorbitan monolaurate (T-20)Polyoxyethylene sorbitan monostearate (T-60)Polyoxyethylene sorbitan monooleate (T-80)
Polysorbates 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
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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Home
Products
Distilled Monoglycerides (DMG )
Glycerol Monostearate (GMS)
Mono Propylene Glycol (MPG)
Glycerol Monooleate (GMO)
Polyglycerol Esters of Fatty Acids (PGE)
Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM)
Sodium Stearoyl Lactylate (SSL)
Sorbitan Esters
Polysorbates Liquid
Polysorbates 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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Blog
GMS vs PGE: Which Emulsifier Is Better for Fat-Based Products?
2026-11-02
Choosing the right emulsifier can significantly affect the quality and stability of fat-based food products. It affects how fats interact with water, how ingredients are distributed, and how the final product performs during processing and storage. 
Emulsifiers Oils, Fats, and Spreads: Functions and Applications
2026-10-30
Oils and fats are widely used in margarine, shortening, peanut butter, chocolate spreads, and other food products. However, maintaining a smooth texture, uniform fat distribution, and a stable emulsion can be challenging during production.
Propylene Glycol Industrial Grade: Uses, Specifications, and Buying Guide
2026-10-26
Propylene glycol industrial grade is a technical-grade form of 1,2-propanediol, also known as propylene glycol. Its CAS number is 57-55-6. It is a clear, colorless liquid that mixes well with water and has good solvent properties. It also has a relatively low freezing point and low vapor pressure.
GMS 52 Powder: Uses, Specifications, and How to Choose
2026-10-23
GMS 52 powder is a commercial grade of glycerol monostearate (GMS) used mainly as an emulsifier and texture-control ingredient in food production.
What Is GMS 60 in Food? Uses, Applications, and How to Choose
2026-10-20
GMS 60 appears on ingredient specifications, supplier catalogs, and food additive lists across bakery, dairy, margarine, and frozen dessert production. Most manufacturers know it's an emulsifier. Fewer understand what makes a 60% monoglyceride grade different from a 40% grade — or from high-purity DMG at 90% — and why that difference matters in their specific application.
What Is GMS 40 Used For? Applications in Food and Other Industries
2026-10-16
GMS 40 is a grade of glycerol monostearate (GMS) used in a wide range of formulations. Its main functions include emulsification, texture modification, lubrication, dispersion, and support during processing.
How to Choose an Emulsifier for Dairy Products
2026-10-12
Choosing the right emulsifier can make a significant difference in the texture, stability, and processing performance of dairy products. However, ice cream, whipping cream, and milk drinks have different formulation requirements, so the same emulsifier may not deliver the same results across applications. Understanding how different emulsifiers work and what to consider when selecting them can help manufacturers develop more consistent products and improve production efficiency. 
How to Choose an Emulsifier for Biscuits
2026-10-09
Choosing the right emulsifier for biscuits can help improve dough handling, texture, spread, and finished-product consistency. However, different biscuits have different requirements. A crisp cracker, a soft cookie, a high-fat shortbread, and a wafer don't require the same emulsifier functionality. 
How to Choose an Emulsifier for Peanut Butter
2026-09-29
Peanut butter is popular all over the world. Oil separation is one of the most common problems in peanut butter. After storage, oil may rise to the surface, while the peanut solids become harder and less spreadable.
How to Choose an Emulsifier for Chocolate
2026-09-22
Choosing an emulsifier for chocolate is not simply about finding an ingredient that makes chocolate thinner. In chocolate production, the right emulsifier can influence viscosity, flowability, particle dispersion, processing efficiency, and final texture. 
How to Choose an Emulsifier for Margarine
2026-09-18
Choosing the right emulsifier is an important part of developing a stable and good-quality margarine. Margarine is mainly an emulsion of water and fat, so the emulsifier needs to help these two phases work together during processing and storage.
How to Choose an Emulsifier for Cake
2026-09-17
Choosing an emulsifier for cake is not simply about finding an ingredient that can mix oil and water. In cake production, the right emulsifier can influence batter aeration, cake volume, crumb structure, softness, and processing stability.
What Does DMG Actually Do in Bread?
2026-09-14
DMG appears on bread labels as "mono- and diglycerides of fatty acids." It's in virtually every commercial sandwich bread, burger bun, and dinner roll on the market. Most people who work in baking know it's an anti-staling agent. Far fewer know exactly why it works, why DMG purity matters, or why the same dosage produces different results depending on how it's added.
Emulsifier Dosage in Food: How Much Should You Use?
2026-09-09
Emulsifier dosage in food is vitally important. We usually say: Choosing the right emulsifier is only half of the formulation process. The other half is using the right amount.
Sorbitan Tristearate E492 in Chocolate: Uses, Benefits and Applications
2026-09-07
Sorbitan Tristearate (E492) is a food emulsifier that can be used to help improve the behavior of chocolate systems, particularly where better fat-phase management and processing performance are needed.
Food Grade vs USP Grade Propylene Glycol: What's the Difference?
2026-09-04
Propylene glycol is used in food, pharmaceutical, cosmetic, and other applications. While food grade and USP grade propylene glycol have the same basic chemical identity, they are produced and supplied according to different quality standards and intended uses.
What Is Polysorbate 40? Properties, Uses and Applications
2026-09-02
Polysorbate 40 is a nonionic emulsifier and solubilizer used in food, cosmetics, pharmaceuticals, and other formulations. Its main role is to help oil-based and water-based ingredients work together more effectively, improving dispersion and reducing the risk of separation.
Key Specifications to Consider When Buying Sodium Stearoyl Lactylate (SSL)
2026-08-31
Sodium Stearoyl Lactylate (SSL) is widely used as a food emulsifier in bread, buns, cakes, frozen dough, and other bakery products. It can help strengthen dough, improve gas retention, support loaf volume, and contribute to a softer and more uniform crumb structure. 
What Are the Different Types of Monoglycerides?
2026-08-26
Monoglycerides are often discussed as if they were a single ingredient. In practice, they are a broad group of glycerol esters, and the differences between them can be important in food formulation.
Emerging Regulatory Trends for Food Emulsifiers Worldwide
2026-08-24
Food emulsifiers are widely used in bakery products, chocolate, dairy foods, beverages, sauces, confectionery, and other processed foods. But choosing an emulsifier for a new product involves more than technical performance.
Future Trends in Chocolate Emulsification Technology
2026-08-21
Chocolate emulsifiers have traditionally been used to improve flow, reduce viscosity, and support efficient processing. But as chocolate formulations become more diverse, their role is becoming more sophisticated.
Emulsifier Selection Guide for Sugar-Free Products
2026-08-19
This guide looks at how to approach emulsifier selection for different sugar-free food applications and where emulsifiers such as DMG, GMS, PGE, PGPR, DATEM, and SSL fit into the formulation.
Glyceryl Monooleate Applications in Bakery Products
2026-08-17
Glyceryl Monooleate (GMO) is an oleic-acid-based food emulsifier used in a variety of bakery formulations. Also known as Glycerol Monooleate or Monoolein, it is valued for its ability to interact with both fat and water, making it useful when a bakery formulation needs better fat dispersion, batter stability, or texture consistency.
Glyceryl Monooleate (GMO) vs GMS vs DMG
2026-08-14
If you are sourcing emulsifiers for bakery products, you have probably come across Glyceryl Monooleate (GMO), GMS, and DMG. They are all related to mono- and diglyceride emulsifiers, and they can appear similar on a product list. But in an actual food formulation, they do not necessarily behave in the same way.
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Emulsifier List
Distilled Monoglycerides (DMG )
Glycerol Monostearate (GMS)
Mono Propylene Glycol (MPG)
Glycerol Monooleate (GMO)
Polyglycerol Esters of Fatty Acids (PGE)
Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM)
Sodium Stearoyl Lactylate (SSL)
Sorbitan Esters
Polysorbates Liquid
Polysorbates 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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