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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

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-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

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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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

Distilled Monoglycerides (DMG) Market Trends 2026

Distilled monoglycerides (DMG), also known by their food additive code E471 or as glyceryl monostearate (GMS) when derived from stearic acid, are among the most widely used emulsifiers in the global food ingredients industry. Produced through the glycerolysis of vegetable or animal fats followed by molecular distillation — a process that purifies monoglyceride content to 90% or higher — DMG delivers consistent emulsification, starch anti-aging, and texture-improvement performance across a remarkable range of applications.

Propylene Glycol Market Trends 2026

Propylene glycol (PG) — also known as mono propylene glycol (MPG) or 1,2-propanediol — is one of the most versatile industrial chemicals in global trade today. From food humectants and pharmaceutical excipients to antifreeze fluids and polyester resins, its applications span virtually every major industry. As we move through 2026, the global PG market is in a period of meaningful expansion, shaped by rising demand across multiple end-use sectors, a growing shift toward bio-based production, and significant new capacity coming online — particularly in Asia.

Food Emulsifier Market Trends 2026

The global food emulsifier industry is undergoing its most significant transformation in decades. What was once a stable, commodity-driven additive sector is now a high-technology ingredient space, reshaped by clean-label consumer culture, the explosion of plant-based food categories, and rising demand from fast-growing economies across Asia-Pacific.

Applications of Propylene Glycol USP Grade in Cosmetics

Propylene glycol USP grade is one of the most trusted multifunctional ingredients in the cosmetics industry. Compared with industrial-grade material, USP-grade propylene glycol offers higher purity, stricter quality control, and full regulatory acceptance, making it suitable for direct skin-contact applications.

E492 vs PGPR vs Lecithin: Which Emulsifier Is Best for Your Application?

In chocolate, margarine, and many fat-based systems, choosing the right emulsifier is not just a technical decision—it directly affects product quality, p

Span 60 vs Span 65 vs Span 80

If you are working with food emulsifiers, you have probably come across Span 60, Span 65, and Span 80. At first glance, they look similar. In reality, they behave quite differently in formulations.

Sorbitan Tristearate (E492): Definition, Benefits, and Food Applications

Sorbitan Tristearate (E492) is a widely used emulsifier in the food industry, especially in fat-based systems where stability and texture are critical. In many formulations, it is not the most visible ingredient, but it plays a key role behind the scenes.

How to Choose the Right Polyglycerol Esters (PGE) for Your Application

Polyglycerol esters (often called PGE) are widely used in modern food production, especially in products that require stable emulsions and consistent texture. You will see them in margarine, beverages, whipped toppings, sauces, and many bakery systems.

What Are Fatty Acids? A Practical Guide for the Food Industry

Fatty acids are everywhere in the food industry, even if we don`t always talk about them directly. If you are working with emulsifiers, bakery ingredients, or processed foods, you are already using fatty acids—just in a different form.

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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

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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