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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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Polysorbate Emulsifiers: Answers to Key Buyer Concerns

Polysorbate emulsifiers, including Polysorbate 20, Polysorbate 60, and Polysorbate 80, are widely used in food, pharmaceuticals, cosmetics, and industrial applications. However, many potential buyers have specific questions before making a purchase. Below, we address the most common concerns to help customers choose the right Polysorbate emulsifier for their needs.

How to Reduce Foam Formation When Using Emulsifiers

Foam formation is a common challenge when using emulsifiers in food production. While emulsifiers help stabilize oil and water mixtures, they can also trap air, leading to excessive foam. Too much foam can cause processing inefficiencies, inconsistencies in product texture, and even production delays. Understanding the causes of foaming and how to minimize it can help manufacturers optimize their formulations and improve efficiency.

Why Margarine Manufacturers Need Sodium Stearoyl Lactylate (SSL) for Superior Quality

Margarine is a staple ingredient in households and commercial kitchens worldwide. As a margarine manufacturer, are you looking for a solution that can improve your product quality, extend shelf life, and meet the high expectations of today’s consumers? Sodium Stearoyl Lactylate (SSL) might be the answer you’ve been searching for.

How to Enlarge Sponge Cake Volume

Our clients often face the dilemma of how to enlarge sponge cake volume while maintaining a soft, airy texture. Achieving the perfect sponge cake requires the right balance of ingredients and processing techniques. Aeration is one of the most crucial factors for a light, airy texture. It directly impacts the cake's volume and softness. Choosing the right emulsifier is key for food manufacturers looking to enhance the aeration and stability of sponge cakes. In this blog, we will talk about how to improve sponge cake volume and recommend some good solutions.

How Temperature Influences Emulsifier Performance in Food Products

Temperature fluctuations can impact emulsifier performance, affecting the texture, appearance, and shelf life of food products. Learn how to optimize emulsifier stability for consistent quality in various applications.

Best Emulsifiers for Superior Whipping Results in Sponge Cakes

Sponge cakes are a beloved dessert worldwide, known for their light, airy texture and delicate crumb. However, achieving that perfect rise and softness can be challenging. One of the unsung heroes in sponge cake baking is the emulsifier. These ingredients are essential for creating the ideal structure, texture, and volume.

GMS vs. GML: Key Differences, Functions, and Applications

Glyceryl Monostearate (GMS) and Glyceryl Monolaurate (GML) are significant food emulsifiers in the food production. While both serve as emulsifiers, stabilizers, and functional additives, their differences in fatty acid composition, functionality, and applications make them suitable for different industries. Today, we will explore the key differences, benefits, and applications of GMS and GML emulsifiers.

The Role of Hydrophilic-Lipophilic Balance HLB in Emulsifier Selection

If you`ve ever struggled with finding the right emulsifier for your food product, you're not alone. One key factor that helps food scientists make the right choice is something called the Hydrophilic-Lipophilic Balance (HLB). But what does that mean, and how can it help you? Let`s break it down in simple terms and see how HLB plays a role in keeping your products smooth, stable, and high-quality.

Whipping Cream Powder: Efficient Solutions for Food Manufacturers

Whipping cream powder is a versatile and easy-to-use food ingredient widely used in various food production processes. Below are some common application scenarios and usage methods of this food additive. It helps you make the most of the whipping cream powder ingredient.Contact us today for bulk orders, whipping cream powder price inquiries, and free samples!

Choosing the Right Bread Emulsifier

Bread emulsifiers are essential ingredients for improving product quality and extending shelf life in the baking. However, with so many emulsifier products on the market, how do you choose the one that best meets your needs?
Here are the common challenges our bakery manufacturer clients face, and how CHEMSINO can offer the perfect solution.

The Effect of pH on Emulsifier Performance

Emulsifiers help blend oil and water in food, but their performance can be affected by pH levels. Managing pH is key to ensuring stable emulsions and consistent product quality. As a trusted Emulsifier Supplier, we offer high-quality emulsifiers optimized for various pH conditions. Contact us for free samples and improve your product's stability today!

Common FAQs About Polysorbate 80: Boosting Food Stability and Efficiency

As a trusted food additive supplier, we know how crucial quality and stability are in your products. Many customers have common questions about Polysorbate 80 (Tween 80). In this blog, we’ve answered the most frequently asked questions to help you use it confidently in your food production. Let’s dive in!

Why Do Bubbles Form and Bread Become Hard

Bread is a staple in our daily lives, whether for breakfast or afternoon tea. However, many people encounter issues when baking bread, such as bubbles forming on the top or the bread becoming hard quickly. These problems not only affect the appearance but also the texture of the bread. Today, we’ll explore the reasons behind these phenomena and provide practical solutions for bakers.

5 Issues with Emulsifier Dosage in Food Production

Emulsifiers are essential in many food products, helping to create stable mixtures of water and oil, like in mayonnaise, ice cream, and baked goods. However, using the right amount is crucial. Too much or too little can cause texture problems, instability, or undesirable flavors. Let’s dive into some of the most common issues related to emulsifier dosage and how to avoid them.

How to Increase Cake Volume Without Adding More Dough

In the baking industry, many cake makers and enthusiasts aim to create fluffy, tall, and delicate cakes. But some cake manufacturer don’t want to add more dough to cakes. So, how can this be achieved? The answer is simple: use cake gel emulsifier!

What Emulsifiers are Used in Cheese

Cheese is one of the oldest and most widely consumed dairy products globally. From hard cheeses like cheddar to soft varieties like brie, cheese's texture, stability, and consistency are essential to its appeal and shelf life. Cheese can be eaten directly or used in cooking to add a distinct flavor and rich texture to various dishes.This article delves into the common emulsifiers used in cheese and how they elevate its quality.

Applications of Propylene Glycol in Cosmetics and Skincare

Propylene glycol (PG) is a common ingredient found in many cosmetics and skincare products. It plays a vital role in improving texture, moisture retention, and the effectiveness of other active ingredients. Despite being synthetic, mono propylene glycol is considered safe for use in personal care items and is widely used in formulations due to its versatility.

Unlock the Power of Compound Emulsifiers for Food

In modern industrial production, emulsifiers are indispensable functional ingredients widely used in food, cosmetics, pharmaceuticals applications. However, single emulsifiers often struggle to meet complex product requirements. Compound emulsifiers, which are mixtures of two or more emulsifiers, are emerging as a versatile solution that is gaining popularity across industries. This blog will explore the advantages, applications, and how compound emulsifiers can deliver exceptional performance for your products.

Application of Food Emulsifiers in Cake Making

Cake emulsifiers are the secret behind the perfect cake, offering a range of benefits that elevate both the process and the final product. This article explores the application of food emulsifiers in cake making, highlighting their benefits, common types, and how they have transformed the cake industry.

How Emulsifiers Contribute to the Shelf Life of Packaged Snacks

In the world of packaged snacks, maintaining freshness, texture, and flavor throughout the product's shelf life is essential for consumer satisfaction. A crucial yet often overlooked component in achieving this goal is the use of emulsifiers. Emulsifiers are ingredients that help blend water and fat together, which, in turn, aids in stabilizing the product and enhancing its shelf life. In this article, we will explore the role of emulsifiers in extending the shelf life of packaged snacks, including how they work and which types are commonly used.

What to Know About Propylene Glycol Food Grade

In the food industry, the use of various additives and ingredients often attracts people's attention due to their impact on taste, texture, and overall food quality. One such ingredient that plays a crucial yet often overlooked role is food-grade propylene glycol.

How Cake Gel Transforms Your Cakes

When it comes to baking, achieving the perfect texture and freshness in cakes can sometimes feel like an art form. Whether you're baking at home or professionally, certain ingredients can make a world of difference in the final product. One such ingredient is cake gel, a secret weapon for bakers aiming for moist, fluffy, and long-lasting cakes.

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.

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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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