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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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Blog

Best Emulsifiers for Oil-in-Water Emulsion

Oil-in-water (O/W) emulsions are a cornerstone of many food and personal care products, from sauces and dressings to creams and beverages. Choosing the right emulsifier is key to achieving stable, smooth, and appealing emulsions. Popular options like polysorbates, mono- and diglycerides, SSL, and propylene glycol esters each offer unique benefits for texture, stability, and shelf life. This article explores what makes an emulsifier effective for O/W systems, highlights commonly used emulsifiers, and provides guidance for selecting the best solution for your product.

How Consistent Food Emulsifier Quality Impacts Large-Scale Manufacturing

Maintaining consistent emulsifier quality is crucial for large-scale food manufacturing. Variations in purity, HLB value, or particle size can affect product texture, stability, and shelf life, while also influencing processing efficiency and regulatory compliance. This article examines the importance of reliable emulsifiers and offers best practices to ensure consistent performance.

How the Purity of Glycerol Monostearate Affects Performance in Foods

This article explains how the purity of glycerol monostearate (GMS) influences its functional performance in food applications. It covers different GMS purity grades, their impact on emulsification, texture, fat crystallization, and shelf life, and guides on selecting the right GMS grade for bakery, dairy, and confectionery products.

Shelf Life, Storage, and Stability of Food Emulsifiers

This introduction highlights the importance of proper shelf life management, storage conditions, and stability control in maintaining the performance of food emulsifiers. It emphasizes how understanding emulsifier behavior over time helps manufacturers and distributors ensure consistent product quality, prevent production issues, reduce waste, and remain compliant with regulatory requirements.

PGPR and GMS Emulsifier System for Bakery Shortening

This article explains the functional roles of PGPR and Glycerol Monostearate (GMS) in bakery shortening and how their synergistic emulsifier system enhances processing efficiency, stability, and finished baked product quality.

How Polyglycerol Polyricinoleate (PGPR) Works with Other Emulsifiers

Polyglycerol Polyricinoleate (PGPR, E476) is a low-HLB, oil-soluble emulsifier widely used to reduce viscosity in high-fat food systems. When combined with emulsifiers like lecithin, mono- and diglycerides, polysorbates, or sucrose esters, PGPR delivers enhanced flowability, stable emulsions, and improved processing performance. Understanding these synergistic mechanisms helps food manufacturers optimize formulations for chocolate, spreads, bakery fats, and confectionery products.

Plant-Based Emulsifiers vs Animal-Based Emulsifiers

As global food markets shift toward clean labels, sustainability, and dietary transparency, choosing between plant-based and animal-based emulsifiers has become a strategic decision for food manufacturers. While both types serve the essential function of stabilizing oil and water systems, they differ significantly in raw material origin, regulatory flexibility, consumer perception, and application versatility. Understanding these differences is critical for brands aiming to meet global compliance requirements, strengthen market positioning, and support long-term growth

Source of Glycerol Monostearate (GMS)

Glycerol Monostearate (GMS) is a widely used emulsifier derived mainly from vegetable oils. This article explains the natural and industrial sources of GMS, compares plant-based and refined monoglycerides, and introduces Chemsino’s manufacturing process using fully hydrogenated palm oil and molecular distillation to produce high-purity distilled monoglycerides (DMG) for food and industrial applications.

The Impact of Emulsifiers on Ice Cream

Emulsifiers play a critical role in ice cream production by controlling the interaction between fat, water, and air. Their proper use directly affects overrun, body, texture, and structural stability. This article explains how emulsifiers work in ice cream, how they influence air incorporation and mouthfeel, and why selecting the right emulsifier is essential for consistent quality and processing performance.

Distilled Monoglycerides vs Regular Monoglycerides

Monoglycerides are essential food emulsifiers used to improve texture, stability, and shelf life in a wide range of food products. This article explains the main differences between distilled monoglycerides and regular monoglycerides, helping food manufacturers and buyers select the most suitable option based on performance requirements, application needs, and budget considerations.

Tips for Using Glycerol Monolaurate in Food Applications

Glycerol Monolaurate (GML) is widely used in food formulations for its emulsifying and antimicrobial properties. This article provides clear and practical guidance on how to use GML effectively, including dosage recommendations, incorporation methods, emulsifier combinations, and processing considerations to help improve product stability, texture, and shelf life.

Key Considerations When Sourcing Food-Grade Glycerol Monolaurate

Glyceryl monolaurate (GML) is a widely used food ingredient valued for its emulsifying and antimicrobial properties. When sourcing food-grade GML, manufacturers must consider more than price—regulatory compliance, product purity, technical documentation, and certification requirements all play a critical role. This article outlines the key factors to evaluate when selecting a reliable GML supplier for consistent quality and global market approval.

Food Emulsifier Certifications Explained: Halal, Kosher, Non-GMO, RSPO

Food emulsifier certifications are essential for ensuring regulatory compliance, market access, and consumer confidence in global food manufacturing. From Halal and Kosher to Non-GMO and RSPO, certified emulsifiers help brands meet international standards, support sustainability goals, and maintain reliable supply chains. This article outlines the four most important food emulsifier certifications and explains why they matter when selecting the right emulsifier supplier.

CSL vs SSL vs DATEM: What’s the Difference?

CSL, SSL, and DATEM are three widely used emulsifiers and dough conditioners in the bakery industry. Each plays a unique role in improving dough strength, volume, texture, and shelf life. CSL (Calcium Stearoyl Lactylate) enhances gluten structure and freshness, SSL (Sodium Stearoyl Lactylate) improves softness and emulsification, while DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) provides strong gluten strengthening for high-volume or frozen dough. Understanding their differences helps bakers select the right emulsifier for consistent, high-quality baked goods.

Why HLB Value Matters in Food Emulsion Design

HLB value plays a key role in food emulsion design, helping formulators understand how emulsifiers interact with oil and water. This article explains what HLB value means, how it relates to different emulsion types, and how it affects product stability and processing performance. It also provides practical guidance on selecting or blending emulsifiers to achieve consistent, stable results in a wide range of food applications.

How to Prevent Caking in Food Emulsifiers

Caking is a common physical stability issue affecting powdered food emulsifiers, where free-flowing particles agglomerate into hard lumps during storage or transportation. This phenomenon can negatively impact flowability, dosing accuracy, and processing efficiency. This article outlines the main causes of caking in food emulsifiers and introduces practical, industry-proven prevention methods to help manufacturers and distributors maintain consistent performance and product quality throughout the supply chain.

What are Span 60 and Tween 60?

Span 60 and Tween 60 are widely used non-ionic emulsifiers in food, cosmetic, and pharmaceutical formulations. Although both are derived from sorbitan monostearate, they differ significantly in solubility, HLB value, and emulsion type. This article explains what Span 60 and Tween 60 are, compares their key differences, and explores how they can be used individually or together to improve texture, stability, and shelf life in industrial formulations.

What Is the Difference Between Span and Tween

Span and Tween emulsifiers are widely used non-ionic surfactants in food, pharmaceutical, and cosmetic formulations. Although both help mix oil and water, they differ significantly in solubility, HLB values, functional roles, and application performance. This article explains their key differences and practical uses in modern food formulations.

Common Sources of Food Emulsifiers: A Clear and Structured Guide

Food emulsifiers are essential in modern food processing, helping oil and water blend smoothly while improving texture, mouthfeel, and shelf life. This article outlines the main sources of food emulsifiers—including plant-based, animal-derived, and fermentation-based options—to help food professionals better understand ingredient selection and sourcing.

What is Span 20 and Its Role in Food Emulsification

Span 20 (E493) is a versatile food emulsifier widely used to stabilize water-in-oil systems, enhance texture, and extend the shelf life of baked goods, spreads, dairy products, confectionery, and other fat-based foods. This blog explains its function, benefits, and common applications.

Tween 20 vs Other Polysorbates: Key Differences and Applications

This blog compares Tween 20 with other polysorbates, highlighting their key differences, applications, and safety considerations to help formulators select the right emulsifier for stable, high-quality products.

How to Prevent Surface Bubbles in Industrial Bread Production

Surface bubbles, or blisters, are a common issue in industrial bread production that can affect appearance and packaging. Preventing them requires good fermentation control, proper processing, and the use of functional bakery ingredients. With Chemsino’s bakery solutions, manufacturers can achieve more stable production and consistent bread quality.

How to Upgrade Your Food Formula Using Tween 20

Tween 20 (E432) is a food-grade non-ionic emulsifier widely used to improve emulsion stability, texture, and consistency in beverages, dairy products, and plant-based formulations. This article explains how food manufacturers can effectively use Tween 20 to upgrade modern food formulas.

How Cake Gel Powder Enhances Emulsification in High-Sugar Cake Batters

Cake gel powder plays a critical role in stabilizing emulsification in high-sugar cake batters. High sugar levels often disrupt oil, water, and air interactions, leading to poor volume and uneven texture. This article explains how cake gel powder restores emulsification balance and supports consistent quality in industrial cake production.

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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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