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Emulsifier List

Distilled Monoglycerides (DMG )

DMG Distilled Monoglycerides

Glycerol Monostearate (GMS)

GMS High Purity 90% GMS powder Mono-di glycerides /GMS 40/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 )

Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 80%)Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 100%)Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem High Acid Value)

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%）

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)

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)

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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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.

Propylene Glycol Monostearate (PGMS) Food Grade: A Versatile Emulsifier

Propylene Glycol Monostearate (PGMS) is a multifunctional food-grade emulsifier, stabilizer, and thickening agent. And it commonly used in food industry to enhancing the quality and shelf life of various food products. This article will primarily discover the applications of propylene glycol monostearate food grade, alongside the benefits it brings to each type of product.

A Complete Guide to Polysorbate 60

Polysorbate 60 is an essential emulsifier widely used across various industries. In this guide, we will thoroughly explore its characteristics, uses, and advantages, helping you gain a deeper understanding of this versatile ingredient. Read on to discover the potential of Polysorbate 60!

What Is Glyceryl Monostearate Used For

Glyceryl monostearate (GMS) is an important ingredient in many products, ranging from food items to cosmetic formulations. This article provides an overview of glyceryl monostearate (GMS), detailing its characteristics, uses, and advantages. It highlights its effectiveness as an emulsifier, thickener, and moisturizer, emphasizing its role in food and cosmetics. It also draws comparisons with glyceryl stearate.

Tween 80 VS. Span 80: What is the Difference

Tween 80 and Span 80 are two commonly used nonionic surfactants, often found in a wide range of applications, from food and cosmetic to pharmaceuticals and industrial processes. Despite their similar names, these two emulsifiers differ in structure, function, and applications. Understanding the differences between Tween 80 and Span 80 can help manufacturers and formulators choose the right emulsifier for their specific needs.
This article will discover the key differences between Tween 80 and Span 80, including their chemical structures, functionality, and common uses in various industries.

Emulsifiers E471, E476, E442: Functions and Uses

Emulsifiers play a crucial role in food production, helping to mix oil and water, stabilize products, and improve texture. This article focuses on three widely used emulsifiers—E471, E476, and E442—exploring their functions, applications, and the various food products they enhance. Understanding these emulsifiers helps consumers appreciate their role in food quality and texture.

Emulsifiers in Baked Goods

Baked goods hold a significant place in daily diets worldwide, from bread to cakes and cookies, making them beloved by consumers. This article explores the multiple functions of emulsifiers in yeast-leavened (e.g., bread) and chemical-leavened (e.g., cakes, cookies) products, clarifies key roles, addresses misconceptions, and provides usage guidelines while examining future industry trends.

Customizing Compound Emulsifiers for Food Applications

Emulsifiers are crucial in achieving the goals of perfect texture, stability, and shelf life in the food manufacturing industry. While individual emulsifiers, like mono- and diglycerides or lecithin, are commonly used in various food applications, compound emulsifiers—blends of different emulsifiers—are gaining popularity.

Essential Tips for Using Emulsifiers for Optimal Performance

Emulsifiers are increasingly widely used in the food, cosmetics, and industrial product industries. However, in order to ensure the best results, the correct usage method is crucial. The following are the key points to note when using emulsifiers, which can help optimize the stability and quality of products.

Key Qualities for Sourcing Glycerol Monostearate Suppliers

Glycerol Monostearate (GMS) is an essential emulsifier and stabilizer used extensively in the food, cosmetic, and pharmaceutical industries. With many suppliers competing for your attention, choosing the right one can be challenging. Selecting a reliable GMS supplier is crucial for ensuring product quality and consistency. Here are seven key qualities to consider when sourcing Glycerol Monostearate suppliers and manufacturers.

Lipophilic vs. Hydrophilic Emulsifiers

Emulsifiers are important ingredients in our daily lives. These additives are commonly used in various sectors, including food, cosmetics, and pharmaceuticals. Based on their chemical properties, emulsifiers are classified into two types: lipophilic (oil-loving) and hydrophilic (water-loving). This article will clarify the differences between these two types of emulsifiers and their impact on formulation.

Uses of Emulsifiers in Improving the Stability of Whipped Products

Whipped products, such as whipped cream, mousses, and non-dairy toppings, are prized for their light, airy texture and smooth consistency. Achieving this ideal texture requires precision, especially when it comes to stabilizing air within the product.This is where emulsifiers become essential.

How Food Emulsifiers Enhance Baked Goods: Functions and Uses

In the world of baking, food emulsifiers serve as key ingredients that significantly enhance the overall quality of baked goods. By improving texture, stability, and freshness, they play a vital role in creating delightful products that satisfy consumers. This blog will discuss how food emulsifiers enhance baked goods.

What are Emulsifiers Used In Biscuits And Cookies

Emulsifiers play an essential role in the production of biscuits and cookies, ensuring consistency, improving texture, and extending shelf life. With the rise in demand for high-quality baked goods, understanding how emulsifiers function in these products is key for both manufacturers and consumers. This blog explores the use of emulsifiers in biscuits, their specific functions, and the most common and popular emulsifiers used in the industry today.

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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)

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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