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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 / GMS60GMS Flake / Glycerol Monostearate FlakeGMS Liquid/ Glycerol Monostearate LiquidGMS Tablets/ Glycerol Monostearate TabletsGMS 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
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
Gallery
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News
About Us
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How Food Emulsifiers Enhance Baked Goods: Functions and Uses
2024-09-25
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
2024-09-23
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 
2024-09-20
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
2024-09-18
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
2024-09-16
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
2024-09-13
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
2024-09-11
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
2024-09-09
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
2024-09-06
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.
A Complete Guide to Bread Improver
2024-09-04
Bread improvers are specially formulated blends used to enhance the overall quality of bread. They typically consist of enzymes, emulsifiers, oxidizing agents, and other ingredients that help in dough formation, improve texture, increase volume, and extend shelf life.In this blog, we will explore what bread improvers are and the various benefits they offer in baking.
What Are Distilled Monoglycerides and How Do They Work
2024-09-02
Distilled Monoglycerides (DMG) are essential emulsifiers with diverse applications in food and non-food industries. Created through advanced molecular distillation, DMG emulsifiers enhance texture, stability, and shelf life in various products. In this blog, we'll dive into the multifaceted uses of DMG and the regulatory frameworks that ensure their safe application.
Glycerol Monostearate (GMS) vs. Sodium Stearoyl Lactylate (SSL): Which is Best for Your Application?
2024-08-30
When it comes to food emulsifiers, two of the most widely used ingredients in the industry are Glycerol Monostearate (GMS) and Sodium Stearoyl Lactylate (SSL). Both serve as essential components in various food formulations, but they offer different functionalities that cater to specific applications. Understanding the similarities and differences between GMS and SSL can help food manufacturers choose the right emulsifier for their products. This article provides a detailed comparison of GMS and SSL, focusing on their common features and differences.
Polysorbate 20 Emulsifier: From Cosmetics to Culinary Uses
2024-08-28
Polysorbate 20 is a multifunctional emulsifier renowned for its ability to stabilize and solubilize mixtures in various industries. Its broad applications span from food and skincare to pharmaceuticals and industrial processes.
In this blog post, we examined the diverse uses of Polysorbate 20. We covered its extensive applications in the food, skincare, pharmaceutical, and industrial sectors.
Monoglyceride: Key Properties, Uses, and Considerations
2024-08-26
Distilled Monoglyceride (DMG) is a vital food additive and industrial auxiliary agent. It is extensively used across various industries, including food, plastics, and cosmetics. Its unique physical and chemical properties make it indispensable in these sectors. This article provides a detailed overview of the characteristics, applications, and considerations related to distilled monoglycerides, helping readers gain a better understanding of how to effectively utilize this substance.
How Polysorbates Enhance Stability in Processed Foods
2024-08-23
In the world of processed foods, stability is key to maintaining product quality, extending shelf life, and ensuring consumer satisfaction. One of the most effective tools in achieving this stability is the use of polysorbates/tween— a group of emulsifiers widely utilized in the food industry.
What is PGPR E476 in Margarine
2024-08-21
Margarine, a widely used butter substitute, has become an essential ingredient in many households and commercial kitchens. Its versatility in cooking and baking, combined with its affordability, makes it a popular choice.Among these ingredients, one that plays a crucial role is Polyglycerol Polyricinoleate (PGPR), also known as E476. This article delves into what PGPR is, its function in margarine, and why it is integral to margarine production.
What are Emulsifiers in Cosmetics and Skincare
2024-08-19
Emulsifiers enhance cosmetic formulations by providing a smooth, consistent texture and improving performance. In this blog, we offer an in-depth exploration of cosmetic emulsifiers, including their definitions, types, benefits, and popular examples. This guide provides essential insights for manufacturers looking to refine and elevate their product formulations.
Top 5 Food Emulsifiers for Bakery Products and Their Benefits
2024-08-16
Food emulsifiers play a pivotal role in this process, ensuring that the ingredients in bakery products are well-integrated and stable. By preventing the separation of oil and water, emulsifiers help bakers produce high-quality goods with desirable characteristics. In this article, we'll delve deeper into the top five food emulsifiers used in the bakery industry and explore their unique benefits.
Oil in Water and Water in Oil Emulsions: What is the Difference
2024-08-14
Understanding oil-in-water (O/W) and water-in-oil (W/O) emulsions is crucial for effective product formulation. In this blog, we will explore their key differences and provide real-world examples. By grasping these distinctions, you’ll be better equipped to select the ideal emulsifiers and optimize your product's performance, ensuring superior texture, stability, and appeal.
What are the Most Common Food Emulsifiers
2024-08-12
Are you curious how salad dressings coat your greens, ice cream stays creamy, and mayonnaise blends so smoothly? The secret lies in emulsifiers—molecules that bridge the gap between oil and water, giving your favorite foods their desirable textures. In this article, we'll explore some of the most popular emulsifiers, such as DMG, GMS, and MPG, and their essential roles in the culinary world.
How to Choose the Right Emulsifier for Your Food Production Needs
2024-08-09
Choosing the right emulsifier is crucial for achieving the desired texture, stability, and shelf life in food products. With a wide range of emulsifiers available, selecting the most suitable one for your specific food production needs can be challenging. This article will guide you through the process of choosing the right emulsifier for your food production, ensuring your products meet quality standards and customer expectations.
What are the Emulsifiers Used in Cream
2024-08-07
To understand the quality and stability of cream, it's essential to look at the role of emulsifiers. In this blog post, we explore the different types of cream and the emulsifiers used to enhance their texture and stability. We'll discuss how these emulsifiers contribute to the consistency and quality of various cream formulations.
What Emulsifier is Used in Coconut Milk
2024-08-05
Emulsifiers are essential to address this issue and ensure the stability and uniformity of coconut milk. Food emulsifiers help blend the oil and water phases into a stable emulsion. In this blog post, we will explore the role of emulsifiers in coconut milk. We will also highlight common types used, providing insights for both producers and consumers.
The Science Behind Emulsifiers in Ice Cream Production
2024-08-02
Emulsifiers play a pivotal role in ice cream production, ensuring the product's consistency, texture, and overall quality. This article explore the fascinating world of emulsifiers, exploring their functions and benefits in the realm of ice cream. 
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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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