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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 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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What Makes Emulsifiers Essential for Snack Foods

Snack foods have become a part of daily life, offering convenience and satisfaction with every bite. But what ensures the perfect crunch of a chip or the creamy smoothness of a dip? The answer lies in emulsifiers. Though often unnoticed, these ingredients play a critical role in delivering the quality and texture we expect from our favorite snacks.

Cake Premix vs. Cake Concentrate vs. Cake Gel

In the modern baking industry, cake premix, cake concentrate, and cake gel are important ingredients in cake production. They can improve production efficiency, ensure product consistency, and enhance cake texture. While all three are used in cake preparation, they serve different functions and have unique applications.

How to Use Monoglyceride Effectively?

Monoglyceride emulsifiers are vital additives used in a wide range of industries, from food to cosmetics and pharmaceuticals. Known for their excellent emulsifying, dispersing, and stabilizing properties, they help create products with a refined texture, smooth taste, and long-lasting stability. In this article, we’ll uncover the best practices for using monoglyceride emulsifiers efficiently. It will help improve your product quality and boost market appeal.

What is LACTEM Emulsifier in Bread

LACTEM emulsifier in bread is great for achieving the perfect texture, structure, and shelf life. It is widely used in bread production, offering numerous functional benefits. In this article, we will explore what LACTEM is, its role in bread production, and how it helps create the high-quality bread consumers expect.

Distilled Monoglycerides: The Secret Weapon Behind Products

In daily life, from delicious ice cream to sturdy plastic packaging, and from sweet bread to highly efficient pharmaceutical preparations, have you ever wondered what the "secret weapon" hidden behind these products is? Today, let's uncover this mystery and deeply understand a multifunctional and magical substance - Distilled Monoglycerides.

Why is Propylene Glycol in Ice Cream

What gives ice cream its luxuriously creamy texture and smooth consistency? While many factors contribute, one ingredient often plays a hidden but essential role—food grade propylene glycol. You might not expect it, but this versatile compound is key to creating that perfect scoop. So, what exactly does propylene glycol do in ice cream, and why is it such an important part of the ice cream recipe?

What is Calcium Stearoyl Lactylate (CSL) in Baking

Calcium Stearoyl Lactylate (CSL) is a versatile food additive widely used in the baking industry to enhance dough strength, improve texture, and extend shelf life. Classified as an emulsifier, CSL or E482 is derived from lactic acid, stearic acid, and calcium. Its multifunctional properties make it an essential ingredient for commercial bakers aiming to produce high-quality baked goods.

Top Tips for Food Manufacturers in Emulsifier Selection

In the field of food manufacturing, food emulsifiers play a vital role. They can improve various characteristics of food such as texture, stability, and taste. This article will provide a comprehensive purchasing guide from aspects such as safety, functionality, cost-effectiveness, and supplier-related factors. This guide can help you easily handle the procurement decisions of food emulsifiers.

What Emulsifiers are in Coffee Creamers

Coffee creamer is a staple ingredient for many coffee drinkers, providing a creamy texture and rich taste. To achieve the smooth, uniform consistency that people expect, emulsifiers play a critical role. These ingredients are essential for blending the oil and water in the creamer, ensuring the product doesn’t separate or form undesirable clumps. Let's dive into the emulsifiers commonly found in both liquid and powdered coffee creamers.

Which Emulsifier Can Help with Shelf Life and Freshness

In food production, extending shelf life and maintaining freshness are critical goals for manufacturers. Emulsifiers play a significant role in achieving these objectives by stabilizing formulations, retaining moisture, and preventing ingredient separation. Here, we explore some of the most effective emulsifiers for enhancing shelf life and freshness across various food applications.

From Dough to Dessert: How DATEM Improves Food Quality

When it comes to the science of baking and food manufacturing, there are a few key ingredients that help ensure consistency, texture, and freshness. DATEM (E472e) is one such ingredient that has become a staple in bakeries and food manufacturing facilities around the world. In this article, we'll explore what DATEM is, its benefits, and how it contributes to the quality of a wide range of food items.

What is CITREM and Why is it Important for Food

In the vast world of food science and technology, there exists a remarkable ingredient that is quietly revolutionizing the way we enjoy our favorite foods. Enter CITREM emulsifier, also known as Citric Acid Esters of Mono-and Diglycerides. In this article, we’ll explore why CITREM is becoming the go-to emulsifier in modern food production and how it benefits both manufacturers and consumers.

Top 5 Cake Emulsifiers and Their Applications in Baking

Cake emulsifiers are essential food additives that play a critical role in improving the quality, texture, and shelf life of baked goods. They stabilize the complex mix of water, oil, and air in cake batter, ensuring a consistent and high-quality product. Below, we explore five of the most widely used emulsifiers in cake production, focusing on their specific properties and applications.

Practical Guide to Optimizing Compound Food Emulsifiers

with so many emulsifiers on the market, knowing how to effectively combine them is essential. This guide will explore the principles behind optimizing compound food emulsifiers to help manufacturers achieve the desired outcomes in their food products.

Why Does Yeast Have Sorbitan Monostearate

Yeast is a vital ingredient in baking, responsible for the leavening and fermentation processes that give baked goods their light texture and distinct flavor. In many yeast products, especially those used for commercial baking, sorbitan monostearate is included as a functional additive. This ingredient plays a significant role in enhancing the performance and stability of yeast, as well as improving the quality of the final baked product.

What is Polysorbate 80 in Ice Cream

Polysorbate 80, a widely used emulsifier in the food industry, plays a critical role in the production of high-quality ice cream. In this article, we will explore how Polysorbate 80 functions in ice cream production, the benefits it offers, and why it is considered an essential ingredient for manufacturers aiming to create superior frozen desserts.

A Complete Guide to CITREM E472c Emulsifier

CITREM emulsifier (Citric Acid Monoglyceride, E472c) is a highly versatile ingredient widely used in the food industry for its excellent emulsifying properties. In this guide, we will explore the diverse applications of CITREM emulsifier and its key benefits in modern food processing.

Food Grade vs. Pharmaceutical Grade Propylene Glycol

Propylene glycol (PG) is a versatile and widely used compound, serving as a solvent, humectant, and preservative across various industries. From food production to pharmaceuticals, propylene glycol plays a crucial role in many everyday products.In this article, we will explore the key distinctions between food-grade and pharmaceutical-grade propylene glycol in terms of purity, quality, safety, and cost.

Uses and Benefits of Propylene Glycol Monostearate in Ice Cream

Propylene Glycol Monostearate (PGMS) is a widely used emulsifier in the food industry, especially in ice cream production. It plays a key role in ensuring that ice cream has the smooth, creamy texture that consumers love. From improving the structure of the final product to enhancing shelf life, PGMS offers many benefits in ice cream formulations. This article will explain what PGMS is, how it works in ice cream, its uses, and why it is so important in creating high-quality frozen desserts.

Why Are Bread Emulsifiers Important in Baking

Emulsifiers are essential ingredients in bread making that significantly improve dough performance, texture, and shelf life, as well as enhance the final product's flavor and appearance. They play a crucial role in creating high-quality bread with optimal volume, texture, and freshness. This article explores the key functions of emulsifiers in bread making and provides usage methods and considerations to achieve the best results.

A Complete Guide to Palm-Based Emulsifiers: Uses and Advantages

Palm-based emulsifiers are a class of emulsifiers made from palm oil or its derivatives. They are widely used in multiple industries such as food, cosmetics, and pharmaceuticals. This article will deeply explore the characteristics, types, applications, and future market prospects of palm-based emulsifiers.

Sodium Stearoyl Lactylate (SSL) in Bakery Products

Sodium Stearoyl Lactylate (SSL) is a prominent food emulsifier widely utilized in the bakery industry. Renowned for its functional properties, SSL enhances the quality and shelf life of various baked goods. This article aims to provide a comprehensive understanding of SSL, focusing on its functions, applications, and benefits of bakers and manufacturers incorporate it into their products.

Mono- and Diglycerides in Peanut Butter: An In-Depth Look

Peanut butter is more than just a delicious spread; it’s a complex product that combines various ingredients to achieve a specific taste and texture. Among these ingredients, mono- and diglycerides play a crucial role in ensuring a smooth, creamy product that meets consumer expectations. This article will explore their functions, benefits, and the broader context of their use in peanut butter production.

Propylene Glycol (PG) vs. Dipropylene Glycol (DPG)

Propylene glycol and dipropylene glycol are both organic compounds belonging to the family of glycols. They are widely used in various industries, including food, pharmaceuticals, and cosmetics. Despite their similarities, they exhibit distinct properties and applications. This article explores their chemical structures, physical properties, uses, and safety considerations.

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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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