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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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Top Emulsifiers Used in Instant Noodles and Snacks

Emulsifiers are essential ingredients in instant noodles and snack foods, helping to improve texture, prevent oil separation, and extend shelf life. This blog explores the most commonly used emulsifiers like distilled monoglycerides (DMG), sodium stearoyl lactylate (SSL), and others—how they work, and why they matter in modern food processing.

The Complete Guide to Monoglycerides in Food

Monoglycerides (E471) are widely used emulsifiers in the food and personal care industries, known for improving texture, extending shelf life, and stabilizing emulsions. This comprehensive guide explores how monoglycerides are made, their functions across food, cosmetics, and industrial sectors, as well as current market trends and safety regulations.

Emulsifiers That Prevent Ice Crystal Formation in Desserts

Ice crystals can ruin the texture and appearance of frozen desserts, such as ice cream and mousse. This blog explains how emulsifiers enhance stability, reduce ice crystal growth, and help create consistently smooth, high-quality frozen products.

Best Emulsifiers for Protein Drinks and Shakes

Stability is a major challenge in protein drinks and shakes, where fats and proteins often separate during storage. This blog introduces the most effective emulsifiers—like Distilled Monoglycerides, Polysorbate 80, PGE, and Lecithin—that help prevent separation, enhance texture, and extend shelf life. Learn how to choose the right emulsifier based on your protein source, fat content, and processing conditions.

Emulsifier Solutions for Fat Bloom in Chocolate Products

Fat bloom is a common issue in chocolate that affects appearance, texture, and shelf life-often mistaken for mold, but caused by fat migration or poor crystallization. This blog examines how emulsifiers such as PGPR, lecithin, and monoglycerides can effectively prevent fat bloom by stabilizing fat distribution and improving cocoa butter crystallization.

Common Food Emulsifiers and Their Synergies

Emulsifiers are essential ingredients in modern food production, helping improve texture, stability, and shelf life. This blog explores some of the most common food emulsifiers—such as lecithin, mono- and diglycerides, polysorbates, SSL, and more—and explains how combining them creates powerful synergies in applications like chocolate, baked goods, ice cream, and plant-based beverages.

What Is Whipping Cream Powder for Cake

When it comes to decorating and enhancing the flavor of cakes, whipping cream is one of the most essential components. But in professional kitchens and food factories, there’s often a need for a more convenient, shelf-stable alternative to fresh cream. That’s where whipping cream powder comes in.

Why Oil and Water Separate

Discover why oil and water don't mix and how food emulsifiers help keep them stable in sauces, dressings, and dairy products.

How Does GMS Flake Compare to GMS Liquid

Explore the difference between GMS flake and GMS liquid. Learn which form of glycerol monostearate suits your food, cosmetic, or pharmaceutical application best.

How Emulsifiers are Used in Bread, Biscuits, and Cakes?

Emulsifiers enable otherwise incompatible ingredients—like water and oil—to blend smoothly. In baking, their role extends far beyond simple mixing. They improve dough behavior, stabilize structure, enhance softness, and significantly extend shelf life. This article explores the vital role of emulsifiers in bread, biscuit, and cake production—and how the right emulsifier can transform your product.

Can Emulsifiers Replace Fats in Low-Calorie Foods

Discover how emulsifiers transform low-calorie foods by mimicking fat's texture and stability. Learn their key applications in low-fat food formulations, from creamy dairy alternatives to moist baked goods.

Is ACETEM a Safe and Approved Food Additive

Is ACETEM (E472a) safe? Explore the science and global regulations behind Acetylated Mono- and Diglycerides, a widely approved food emulsifier. Learn about its safety profile and why it's a trusted ingredient.

GML vs Other Emulsifiers: What Makes Glyceryl Monolaurate Stand Out

Explore how Glyceryl Monolaurate (GML) compares to GMS and SSL in food applications. Learn its dual function as an emulsifier and antimicrobial agent.

How CITREM Improves Dairy and Beverage Products

Explore how CITREM (E472c) improves stability, texture, and shelf life in dairy and plant-based beverages. Ideal emulsifier for modern drink formulations.

Is LACTEM (E472b) Suitable for Vegan and Organic Foods

Discover how LACTEM (E472b), a plant-based emulsifier, supports vegan and organic food formulations with clean-label stability and texture improvement.

How Polysorbate 80 Enhances Beverage Stability

In today’s competitive beverage market, product appearance and shelf stability are crucial. Whether it’s a fruity drink, flavored water, or plant-based milk, maintaining a stable, attractive emulsion makes all the difference. That’s where Polysorbate 80, a versatile food emulsifier, comes in.

How Lactem (E472b) Works with Other Food Additives for Better Results

Discover how Lactic Acid Esters of Mono- and Diglycerides (Lactem, E472b) work synergistically with common food additives like potassium sorbate and sodium benzoate to improve food texture, extend shelf life, and enhance product quality in bakery, dairy, and sauces.

How Does Glyceryl Monolaurate Enhance Safety in Processed Meats

Discover the multifunctional benefits of Glyceryl Monolaurate (GML) in processed meats, dairy, beverages, cosmetics, and pharmaceuticals. Learn how to apply GML effectively for enhanced emulsification, antimicrobial protection, and clean-label formulations.

DATEM vs. SSL in Bread Production

Compare DATEM (E472e) and SSL (E481) in bread making. Learn their functions, benefits, and best applications to optimize texture, volume, and shelf life.

Heavy Cream, Whipping Cream, and Fresh Cream: What’s the Difference?

Discover the differences between heavy cream, whipping cream, and fresh cream. Learn about fat content, usage, whipping ability, and industrial applications.

Can Whipping Cream Powder Replace Fresh Cream in Baking

Discover whether whipping cream powder can replace fresh cream in baking. Learn its advantages, applications, and why it's ideal for large-scale food manufacturing. Contact Chemsino for premium whipping cream powder.

Tween 60 Liquid vs Tween 80 Liquid: What’s the Difference?

Discover the key differences between Tween 60 Liquid and Tween 80 Liquid, two commonly used food emulsifiers. Learn how to choose the right one for your formulation based on texture, solubility, and application needs.

What Is Polysorbate 60 Liquid and How Is It Used in Food and Cosmetics?

Polysorbate 60 liquid is a high HLB, non-ionic emulsifier widely used in food and cosmetic formulations. Learn its functions, applications, dosage, and safety profile — and how it helps improve product stability and texture.

Mono-Diglycerides vs. SSL in Baking

Mono-Diglycerides and SSL emulsifiers are both vital and efficient tool for commercial baking production. They are greatly helpful for improving the texture, volume, and shelf life of baked goods. While they may appear similar, each has distinct properties that affect product performance in different ways. Let`s take a complete overview about the similarities and difference between them, and help you decide which emulsifier is best suited for your specific baking needs.

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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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