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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-Di glycerides (Lactem)

Lactic Acid Esters of Mono-Di Glycerides (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

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-Di glycerides (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

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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Lactic Acid Monoglyceride vs. Citric Acid Monoglyceride

In the food industry, emulsifiers are essential for enhancing product quality and stability. Among them, Lactic Acid Monoglyceride and Citric Acid Monoglyceride stand out as versatile emulsifiers with unique properties. These two ingredients, though similar in their emulsifying abilities, differ in their chemical structure and performance, making them better suited for different applications.

Glycerol Monostearate (GMS) in Ice Cream

Glycerol Monostearate (GMS) is a versatile food emulsifier that plays a vital role in the manufacturing of ice cream. As an essential ingredient in many food products, it is widely used to enhance the texture, stability, and consistency of ice cream, resulting in a smoother and creamier product. In this article, we will explore the importance of GMS in ice cream production, its benefits, how it contributes to the overall quality of the product, and recommend dosage in ice cream.

What is Whipping Cream Powder Used for

Whipping cream powder has become an essential ingredient in both the baking and food industries. Known for its convenience, extended shelf life, and ability to mimic the rich flavor and texture of fresh cream, it is favored by both home bakers and professional chefs alike.

What is the Difference Between Glycerol And Monoglycerides

In the extensive realm of chemical substances, glycerol and monoglycerides stand out like two remarkable and distinctive gems. They are gleamed with their own unique radiance and performing extraordinarily in a multitude of fields. Now, let's dig deeper to uncover what sets them apart.

Dosage of Polysorbate 80 in Various Foods

Polysorbate 80,or Tween 80, is a widely used non-ionic emulsifier in the food industry. Its role is essential in stabilizing emulsions, improving texture, and enhancing the shelf life of various food products. Understanding the appropriate dosage of Polysorbate 80 in different food applications ensures optimal product performance and compliance with safety regulations.

Cake Gel vs. Baking Powder

In the world of baking, there are numerous ingredients used to improve the texture, taste, and appearance of cakes and other baked goods. Among the most commonly used ingredients are Cake Gel and Baking Powder. Cake Gel and Baking Powder are common but different. At first glance they seem alike, yet their functions, usage and effects vary. Next, we'll explore these differences to help you to better understand how each works and when to use them.

What are the Emulsifiers in Dairy Products

In dairy production, many manufacturers constantly seek ways to improve product stability, texture, and shelf life. One of the most critical components in achieving these goals is the use of emulsifiers. These ingredients play an essential role in stabilizing the mixture of fat and water in dairy products, preventing separation and ensuring a smooth, uniform texture.
This article will explore common dairy emulsifiers and how they help create quality products that meet consumer needs. Understanding emulsifiers gives us a better grasp of dairy production.

What Emulsifiers Are Used in Juice

Emulsifiers play a crucial role in juice production, it can ensure that different components, such as water and oil-based ingredients, blend together seamlessly. Emulsifiers in juice prevent this separation, ensuring that the final product is smooth, stable, and visually appealing. In this article, we’ll discover the different emulsifiers used in juice, how they work, and why they are so important in the beverage industry.

What is Cake Gel Used for

Cake gel is a unique food ingredient commonly utilized in the baking sector to improve the texture, consistency, and moisture retention of cakes. It generally consists of a blend of many emulsifiers. Cake gel is an indispensable tool for achieving high-quality results in cake production. In this blog, we’ll explore what cake gel is and dive into its various applications in baking.

What is an Emulsifier in Biscuits

Emulsifier in biscuits plays a crucial role in achieving the desired texture, consistency, and shelf life in modern biscuits industry. These ingredients are used to improve the overall quality of biscuits, making them more appealing to consumers while ensuring that they remain fresh and enjoyable over time. Whether it's a soft biscuit or a crispy cracker, the right biscuits emulsifier can greatly enhance the final product. In this article, we will explore the role of emulsifiers in biscuits, their benefits, and the most commonly used emulsifiers for biscuit production.

Why Not All Emulsifiers Are the Same

In the world of emulsifiers, one size definitely does not fit all. These remarkable substances play a crucial role in a vast array of products, from the food we eat to the cosmetics we use and even the medications we rely on. But what makes each emulsifier unique? Let's dive in.

Emulsifiers: Unraveling Common Misconceptions

Emulsifiers, as an important ingredient widely used in multiple industries, are often misunderstood. Besides the food and cosmetics fields, emulsifiers are also applied in industries such as medicine, agriculture, coatings, and cleaning agents. This article will address these common misconceptions and popularize the real situation of emulsifiers to help people better understand these common food additives.

What Makes Emulsifiers Essential for Snack Foods

Snack foods have become a part of daily life, offering convenience and satisfaction with every bite. But what ensures the perfect crunch of a chip or the creamy smoothness of a dip? The answer lies in emulsifiers. Though often unnoticed, these ingredients play a critical role in delivering the quality and texture we expect from our favorite snacks.

Cake Premix vs. Cake Concentrate vs. Cake Gel

In the modern baking industry, cake premix, cake concentrate, and cake gel are important ingredients in cake production. They can improve production efficiency, ensure product consistency, and enhance cake texture. While all three are used in cake preparation, they serve different functions and have unique applications.

How to Use Monoglyceride Effectively?

Monoglyceride emulsifiers are vital additives used in a wide range of industries, from food to cosmetics and pharmaceuticals. Known for their excellent emulsifying, dispersing, and stabilizing properties, they help create products with a refined texture, smooth taste, and long-lasting stability. In this article, we’ll uncover the best practices for using monoglyceride emulsifiers efficiently. It will help improve your product quality and boost market appeal.

What is LACTEM Emulsifier in Bread

LACTEM emulsifier in bread is great for achieving the perfect texture, structure, and shelf life. It is widely used in bread production, offering numerous functional benefits. In this article, we will explore what LACTEM is, its role in bread production, and how it helps create the high-quality bread consumers expect.

Distilled Monoglycerides: The Secret Weapon Behind Products

In daily life, from delicious ice cream to sturdy plastic packaging, and from sweet bread to highly efficient pharmaceutical preparations, have you ever wondered what the "secret weapon" hidden behind these products is? Today, let's uncover this mystery and deeply understand a multifunctional and magical substance - Distilled Monoglycerides.

Why is Propylene Glycol in Ice Cream

What gives ice cream its luxuriously creamy texture and smooth consistency? While many factors contribute, one ingredient often plays a hidden but essential role—food grade propylene glycol. You might not expect it, but this versatile compound is key to creating that perfect scoop. So, what exactly does propylene glycol do in ice cream, and why is it such an important part of the ice cream recipe?

What is Calcium Stearoyl Lactylate (CSL) in Baking

Calcium Stearoyl Lactylate (CSL) is a versatile food additive widely used in the baking industry to enhance dough strength, improve texture, and extend shelf life. Classified as an emulsifier, CSL or E482 is derived from lactic acid, stearic acid, and calcium. Its multifunctional properties make it an essential ingredient for commercial bakers aiming to produce high-quality baked goods.

Top Tips for Food Manufacturers in Emulsifier Selection

In the field of food manufacturing, food emulsifiers play a vital role. They can improve various characteristics of food such as texture, stability, and taste. This article will provide a comprehensive purchasing guide from aspects such as safety, functionality, cost-effectiveness, and supplier-related factors. This guide can help you easily handle the procurement decisions of food emulsifiers.

What Emulsifiers are in Coffee Creamers

Coffee creamer is a staple ingredient for many coffee drinkers, providing a creamy texture and rich taste. To achieve the smooth, uniform consistency that people expect, emulsifiers play a critical role. These ingredients are essential for blending the oil and water in the creamer, ensuring the product doesn’t separate or form undesirable clumps. Let's dive into the emulsifiers commonly found in both liquid and powdered coffee creamers.

Which Emulsifier Can Help with Shelf Life and Freshness

In food production, extending shelf life and maintaining freshness are critical goals for manufacturers. Emulsifiers play a significant role in achieving these objectives by stabilizing formulations, retaining moisture, and preventing ingredient separation. Here, we explore some of the most effective emulsifiers for enhancing shelf life and freshness across various food applications.

From Dough to Dessert: How DATEM Improves Food Quality

When it comes to the science of baking and food manufacturing, there are a few key ingredients that help ensure consistency, texture, and freshness. DATEM (E472e) is one such ingredient that has become a staple in bakeries and food manufacturing facilities around the world. In this article, we'll explore what DATEM is, its benefits, and how it contributes to the quality of a wide range of food items.

What is CITREM and Why is it Important for Food

In the vast world of food science and technology, there exists a remarkable ingredient that is quietly revolutionizing the way we enjoy our favorite foods. Enter CITREM emulsifier, also known as Citric Acid Esters of Mono-and Diglycerides. In this article, we’ll explore why CITREM is becoming the go-to emulsifier in modern food production and how it benefits both manufacturers and consumers.

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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-Di glycerides (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

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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