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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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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.

What Is Bread Improver and How Does It Work?

Bread improver is an essential functional ingredient used in modern baking to enhance dough strength, increase bread volume, improve softness, and extend shelf life. It helps manufacturers achieve consistent, high-quality products in packaged bread, frozen dough, and large-scale bakery operations. With its blend of enzymes and food-grade emulsifiers, CHEMSINO’s bread improver solutions support reliable performance, stable production, and better results for bakeries worldwide.

How Cake Gel Powder Enhances Moisture Retention in Packaged Cakes

Cake gel powder is a key ingredient in modern bakery production, helping packaged cakes maintain softness and freshness. By improving air incorporation, stabilizing emulsions, slowing starch retrogradation, and enhancing moisture binding, it ensures longer shelf life and consistent quality.

5 Common Problems in Bread Making and Emulsifier Solutions

Bread is one of the most widely consumed foods globally, yet achieving consistent quality in large-scale production can be difficult. Problems like weak dough, low loaf volume, dryness, and short shelf life often affect both product texture and consumer satisfaction. Emulsifiers play an essential role in solving these challenges by strengthening dough, improving crumb structure, and helping bread stay soft for longer. This article introduces the common issues in bread production and explains how different emulsifiers offer effective, reliable solutions for modern bakeries.

How to Choose the Best Plant-Based Emulsifier for Your Food Application

Plant-based emulsifiers are becoming essential in modern food manufacturing as brands move toward cleaner labels and vegan-friendly formulations. These natural emulsifiers help improve stability, texture, and product quality across beverages, bakery items, dairy alternatives, and desserts. This guide explains how to choose the most suitable plant-based emulsifier and highlights commonly used options such as GMS, PGMS, MCT oil, and plant-derived polysorbates.

Emulsifier Solutions for High-Protein Nutrition Drinks

This article explains the role of emulsifiers in high-protein nutritional beverages, covering their types, practical applications, and benefits for texture, stability, and overall product quality.

How Food Emulsifiers Work at Molecular Level

Food emulsifiers play an essential role in everyday products such as bread, sauces, beverages, and ice cream. This article explains in simple, clear terms how emulsifiers work at the molecular level—how their amphiphilic structure helps them stabilize droplets, improve texture, and support better storage stability. With these functions, emulsifiers greatly enhance the quality and performance of many food products.

How to Slow Down Bread Staling and Extend Freshness?

Bread staling is a common challenge in bakeries, causing dryness, firmness, and loss of freshness. Functional emulsifiers and enzyme systems, such as DMG, SSL, DATEM, and maltogenic amylase from Chemsino, help slow starch retrogradation, retain moisture, and maintain soft, appealing crumb. These solutions enable manufacturers to extend shelf life, improve product quality, and satisfy consumer expectations.

Functions of Emulsifiers in Improving Freeze-thaw Stability

Freeze–thaw cycles can easily damage the texture, appearance, and stability of frozen foods. Emulsifiers play a critical role in preventing separation, reducing ice crystal growth, stabilizing proteins, and maintaining smooth, consistent quality. This article explains how key emulsifiers—such as GMS, DMG, SSL, and DATEM—help manufacturers achieve better stability and performance in frozen and refrigerated products.

Why Baking Emulsifiers Matter for Volume and Softness

Baking emulsifiers play a key role in helping bread, cakes, and pastries rise higher, stay softer, and maintain better texture. Even in small amounts, they strengthen dough, stabilize air bubbles, and keep baked goods fresh for longer. This blog explores why emulsifiers are essential for achieving consistent volume and softness in modern baking.

Applications of Emulsifiers in Beverages

Emulsifiers are vital functional ingredients in today’s beverage industry, helping formulators achieve stable, smooth, and visually appealing drinks. They prevent separation, enhance mouthfeel, support plant-based formulations, and improve overall product stability. As beverage innovation expands, emulsifiers remain essential for maintaining quality and meeting consumer expectations. Chemsino provides high-quality emulsifiers and technical support to help manufacturers optimize their beverage formulations.

How Emulsifiers Improve Flour Stability in Baking

Flour stability is key to consistent baking. Emulsifiers like DATEM, SSL, GMS, Lecithin, and PGE strengthen gluten, stabilize dough, and improve moisture and fat distribution, ensuring predictable and high-quality baked goods.

Functional Interactions Between SSL and Enzymes in Modern Baking

Sodium Stearoyl Lactylate (SSL) works closely with key baking enzymes to strengthen dough, improve gas retention, and enhance final bread quality. Together, they create a more stable and workable dough, support higher loaf volume, and deliver consistent performance in industrial baking. This combination not only improves texture and shelf life but also helps large-scale bakeries operate more efficiently with reduced waste and better process control.

What Is Sorbitan Monostearate (SMS) in Food and Yeast?

Sorbitan Monostearate (SMS, E491) is a versatile non-ionic emulsifier widely used in bakery, dairy, confectionery, ice cream, margarine, and commercial yeast production. Made from sorbitol and stearic acid, SMS enhances texture, stability, and processing efficiency, making it a reliable ingredient for improving food quality.

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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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