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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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How to Improve Dough Stability with Emulsifiers

Dough stability determines whether a commercial bakery runs smoothly or struggles with constant rework. A stable dough tolerates variation in mixing time, flour

How to Improve Ice Cream Overrun

Overrun is the percentage of air incorporated into ice cream during freezing.

Overrun (%) = [(Volume of ice cream − Volume of mix) ÷ Volume of mix

How Emulsifiers Improve Texture in Dairy Products

Dairy products are inherently unstable systems. Fat and water do not want to coexist — without intervention, they will always separate. The cream rises. The yogurt weeps. The margarine splits. The ice cream turns icy. Emulsifiers are the ingredient category that keeps these systems stable, and in doing so they govern nearly everything consumers experience as "texture": smoothness, creaminess, mouthfeel, spreadability, and resistance to change over shelf life.

How to Improve Cake Softness with Emulsifiers

Cake softness is not just about how the product feels on day one. It is about day five, day ten, two weeks after baking, which is what separates a commercially successful cake from one that fails on the shelf. Emulsifiers are the primary tool for achieving and maintaining that softness.

Halal and Kosher Emulsifiers Guide

Whether an emulsifier is Halal or Kosher depends on three things: what it is made from, how it is processed, and what else runs on the same production line. The E number alone tells you nothing. E471 (mono- and diglycerides) made from palm oil is fully Halal-certifiable. The same E471 made from lard is not. Getting this wrong costs market access — so it is worth understanding clearly.

Emulsifiers Used in Ice Cream Manufacturing

Quick Answer: The main emulsifiers used in ice cream are mono- and diglycerides (DMG / E471), Polysorbate 80 (E433), Polysorbate 65 (E436), Sorbitan Monostearate / Span 60 (E491), and lecithin (E322). Each targets a different aspect of texture and stability. Most commercial ice cream uses a blend of two for the best results.

Common Chocolate Processing Problems and Solutions

Chocolate is one of the most technically demanding products in food manufacturing. Even small deviations in temperature, moisture, or formulation can cause serious defects — from a white bloom on the surface to a seized mass in the tank. This guide covers the 8 most common chocolate processing problems, what causes them, and exactly how to fix them.

What Is Span 60 and How Does It Work

Span 60 (Sorbitan Monostearate), or its European food additive code, E491. It is one of the most widely used non-ionic surfactants in the world, appearing in everything from commercial bread and ice cream to skin creams, vaccine formulations, textile finishes, and industrial coatings.

PGE vs PGPR in Chocolate: Which Emulsifier is Best

Chocolate is deceptively simple in composition — cocoa mass, cocoa butter, sugar, sometimes milk — yet extraordinarily complex in behavior. Getting

Distilled Monoglycerides (DMG) Market Trends 2026

Distilled monoglycerides (DMG), also known by their food additive code E471 or as glyceryl monostearate (GMS) when derived from stearic acid, are among the most widely used emulsifiers in the global food ingredients industry. Produced through the glycerolysis of vegetable or animal fats followed by molecular distillation — a process that purifies monoglyceride content to 90% or higher — DMG delivers consistent emulsification, starch anti-aging, and texture-improvement performance across a remarkable range of applications.

Propylene Glycol Market Trends 2026

Propylene glycol (PG) — also known as mono propylene glycol (MPG) or 1,2-propanediol — is one of the most versatile industrial chemicals in global trade today. From food humectants and pharmaceutical excipients to antifreeze fluids and polyester resins, its applications span virtually every major industry. As we move through 2026, the global PG market is in a period of meaningful expansion, shaped by rising demand across multiple end-use sectors, a growing shift toward bio-based production, and significant new capacity coming online — particularly in Asia.

Food Emulsifier Market Trends 2026

The global food emulsifier industry is undergoing its most significant transformation in decades. What was once a stable, commodity-driven additive sector is now a high-technology ingredient space, reshaped by clean-label consumer culture, the explosion of plant-based food categories, and rising demand from fast-growing economies across Asia-Pacific.

Applications of Propylene Glycol USP Grade in Cosmetics

Propylene glycol USP grade is one of the most trusted multifunctional ingredients in the cosmetics industry. Compared with industrial-grade material, USP-grade propylene glycol offers higher purity, stricter quality control, and full regulatory acceptance, making it suitable for direct skin-contact applications.

E492 vs PGPR vs Lecithin: Which Emulsifier Is Best for Your Application?

In chocolate, margarine, and many fat-based systems, choosing the right emulsifier is not just a technical decision—it directly affects product quality, p

Span 60 vs Span 65 vs Span 80

If you are working with food emulsifiers, you have probably come across Span 60, Span 65, and Span 80. At first glance, they look similar. In reality, they behave quite differently in formulations.

Sorbitan Tristearate (E492): Definition, Benefits, and Food Applications

Sorbitan Tristearate (E492) is a widely used emulsifier in the food industry, especially in fat-based systems where stability and texture are critical. In many formulations, it is not the most visible ingredient, but it plays a key role behind the scenes.

How to Choose the Right Polyglycerol Esters (PGE) for Your Application

Polyglycerol esters (often called PGE) are widely used in modern food production, especially in products that require stable emulsions and consistent texture. You will see them in margarine, beverages, whipped toppings, sauces, and many bakery systems.

What Are Fatty Acids? A Practical Guide for the Food Industry

Fatty acids are everywhere in the food industry, even if we don`t always talk about them directly. If you are working with emulsifiers, bakery ingredients, or processed foods, you are already using fatty acids—just in a different form.

Polyglycerol Esters (PGE) vs Distilled Monoglycerides (DMG)

Polyglycerol Esters (PGE) and Distilled Monoglycerides (DMG) are widely used food emulsifiers that play an important role in improving texture, stability, and overall product quality. Although both help create stable and uniform systems, they differ in structure and performance. Understanding how PGE and DMG work in different applications helps manufacturers choose the right ingredient for better formulation results and more consistent production.

Common FAQs About Propylene Glycol Esters (PGMS)

Propylene Glycol Esters (PGMS, E477) is a go-to emulsifier for aerated food products — from sponge cakes and whipped toppings to ice cream and non-dairy creamers. But choosing the right grade, using the correct dosage, and knowing how to combine it with other emulsifiers makes a real difference in production results. This article answers the ten most common questions buyers and formulators ask about PGMS — covering grades, dosage, solubility, emulsifier combinations, storage, certifications, and regulatory approval.

Frequently Asked Questions about Sodium Stearoyl Lactylate (SSL)

This FAQ article explains everything you need to know about Sodium Stearoyl Lactylate (SSL, E481), a widely used food emulsifier. It covers typical usage levels in bakery and dairy applications, the differences between SSL and CSL, proper storage conditions, required supply documentation, purity grades, gluten-free compatibility, and global regulatory approval. Ideal for food manufacturers and buyers evaluating SSL for formulation and sourcing.

What RSPO Certification Means for Palm-Based Emulsifiers

RSPO certification plays a key role in ensuring the responsible sourcing of palm-based emulsifiers such as E471, DATEM, and SSL. This guide explains what RSPO covers, how different certification models work, and what buyers need to verify when sourcing for global markets.

Emulsifiers in Sausage Processing

Sausage processing relies on stable fat-water-protein emulsions, and emulsifiers for sausage processing are critical to avoiding fat separation, excessive cooking loss, and inconsistent texture. This blog breaks down the most common emulsifiers (E471, SSL E481, CSL E482, DATEM, lecithin E322), how they stabilize sausage emulsions, typical usage levels, and key process conditions (temperature, protein extraction) for success. Discover how emulsifiers like SSL E481 and E471 reduce sausage cooking loss, why they don’t affect flavor, and solutions to common emulsion breakdown problems in sausage production.

Polyglycerol Esters of Fatty Acids: Chemistry & Applications

Polyglycerol Esters of Fatty Acids (PGE), also known as E475, are multifunctional emulsifiers valued for their strong performance and adaptability. Widely applied in food systems and beyond, they provide stable emulsification, improved texture, and formulation flexibility, making them an essential ingredient in modern product development.

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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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