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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

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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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.

Top 5 Food Emulsifiers for Confectionery Production

Emulsifiers for confectionery is highly important to ensure smooth textures, stability, and shelf life for creating excellent sweets, chocolates, and baked goods. These additives help blend ingredients like fats, oils, and water, which would otherwise separate. Choosing the right food emulsifier is critical for producing consistent, delicious, and long-lasting confectionery products. In this article, we'll explore the top 5 emulsifiers used in confectionery production, their benefits, and how they enhance the quality of various confectionery products.

What are Food Emulsifiers and What are their Examples

Food emulsifiers are essential additives that blend oil and water, ensuring stability and texture in various products. From creamy ice creams to smooth chocolates, these substances are crucial in modern food manufacturing. This article explores what emulsifiers are, their types, applications, and their safety for consumers.

Emulsification: A Key Process In Food And Baking

Emulsification is the process of mixing two immiscible liquids, like oil and water, into a stable mixture, typically with the help of an emulsifier. This process is crucial across various industries, especially in food production and baking products. Below, we’ll dive into specific examples of emulsification, its role in baking, how it works in food, and its involvement in fat, oil, and water.

Emulsifiers in Beverage Production: Everything You Need to Know

Nowadays, emulsifiers are significant ingredients that ensure stability and consistency in beverage industry. From plant-based milk to energy drinks, emulsifiers play a key role in preventing ingredient separation and maintaining texture throughout a product’s shelf life. In this article, we’ll explore how emulsifiers function, their importance in beverage production, and the different types used in the industry.

10 Advantages of Powdered Emulsifiers Over Cake Gels

In the quest for efficient and high-quality baking, powdered emulsifiers are emerging as a game-changer compared to traditional cake gels. These versatile ingredients offer a host of benefits that streamline production processes, reduce waste, and enhance product quality. As the baking industry evolves, understanding the advantages of powdered emulsifiers can help bakeries and food manufacturers make informed decisions that align with modern demands for efficiency and sustainability.

Compound Emulsifiers: Types, Methods, and Applications

Food emulsifiers are vital in creating stable mixtures of immiscible liquids, such as oil and water, and they make up about half of the total food additives used. However, single emulsifiers often have limitations. Using compound emulsifiers, which combine different emulsifiers, helps achieve better performance and effectiveness by leveraging their synergistic effects. This blog post covers the three types of compound emulsifiers, their blending methods, and their applications in food production.

Uses of Propylene Glycol in Food Production

Propylene glycol or monopropylene glycol is a versatile and widely-used ingredient in the food industry. It serves many important functions, enhancing food quality, extending shelf life, and improving texture. This article will explore the various roles that propylene glycol PG plays in food production, including its function as a humectant, solvent, stabilizer, and more. By understanding its various applications, we can make more informed decisions about incorporating this ingredient into their products.

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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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