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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)

Cake Gel

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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Lactem Emulsifier E472b Food Grade Properties and Applications

Lactem (Lactic Acid Esters of Mono- and Diglycerides) is a versatile emulsifier widely used in the food industry. It enhances the texture, stability, and shelf life of various products, including baked goods, dairy items, and sauces. Known for its excellent emulsifying properties, Lactem ensures a smooth, consistent, and high-quality end product.

What Are Distilled Monoglycerides For Peanut Butter

Peanut butter, a beloved staple in pantries worldwide, owes much of its creamy consistency and long shelf life to the presence of emulsifiers. In this article, we'll explore the relationship between peanut butter and distilled monoglyceride emulsifiers.

What Is The Best Emulsifier And Stabilizer For Ice Cream

Ice cream is a beloved frozen dessert known for its rich flavor and smooth texture. Both of these owe much to the critical ingredients in its formulation—emulsifiers and stabilizers. These additives play an essential role in ice cream making. In this blog post, we will explore the roles of emulsifiers and stabilizers in ice cream, their common types, and the differences between them.

What Emulsifier is Used in Meat

Emulsifiers are highly crucial in the food industry, especially in processed meat products. They stabilize mixtures of water and fat, enhancing texture, flavor, and shelf life. This article explore the types of emulsifiers commonly used in meat processing, focusing on E472c, E471, and E482, and their specific functions and importance.

What Factors Should You Consider When Buying Bread Emulsifiers

Considering the critical role that bread emulsifiers play in baking, it's essential to understand what factors to prioritize when making your selection. In this blog, Let's delve into what is bread emulsifier and the key considerations when choosing the ideal bread emulsifier for your bakery or food manufacturing.

What Are Acetylated Monoglycerides(ACETEM) In Food

Acetylated monoglycerides, often referred to as ACETEM, are food additives commonly used in various food products. In this blog, we focus on Acetylated Monoglycerides (ACETEM), exploring their definition, composition, and various applications in food products.

What Are the Uses of PGPR Emulsifier In Food

The food industry is a complex landscape where texture, stability, and longevity of products are crucial for consumer satisfaction. One of the key ingredients that help achieve these qualities is Polyglycerol Polyricinoleate, commonly known as PGPR emulsifier.

What Are The Emulsifiers Used In Bakery Products

Food additives are essential for maintaining the quality and freshness of baked goods. Emulsifiers play a pivotal role in this aspect, offering significant benefits to the baking industry. This blog discusses bread emulsifiers, their functions, common types in baking, and important factors to consider when choosing emulsifiers.

What Is Sorbitan Monooleate Span 80 Used For?

Span 80, also recognized as sorbitan monooleate, is a highly versatile emulsifier renowned for its myriad applications across industries. In this blog, we're diving deep into the versatile world of Span 80. By reading this blog, you will gain insights into what Span 80 is, its characteristics, applications, and the differences between Span 80 and Tween 80.

What You Need to Know About Glycerol Monostearate (E471)

Glycerol monostearate (E471) is a versatile and necessary ingredient that plays a crucial role in various industries. This article will explore essential questions about glycerol monostearate that will be useful for your business.

What Does Emulsifier Do In Whipped Cream

Whipped cream is the essence of desserts and pastries worldwide. It brings a light, fluffy texture to cakes and pies while adding a delightful richness to dishes. Ever wondered why whipped cream stands out? It's because of the emulsifiers in its recipe. The blog centers on topics around whipped cream. It will talk about what is whipped cream and emulsifiers for whipped cream.

What Is Polysorbate 80 & What Is It Used For

Have you ever heard of Polysorbate 80 emulsifier? Polysorbate 80 for sale is a versatile and safe emulsifier known for its multiple applications across various industries. In this blog, we'll explore the remarkable emulsifier Polysorbate 80 and its numerous uses in food, skincare, and bath bombs.

8 Points To Consider Before Choosing An Emulsifier

Good emulsifiers are vital components in food manufacturing due to their ability to create and maintain stable emulsions. This blog mainly focuses on eight factors to consider when choosing emulsifiers and the types commonly used in bread.

What Is Potassium Stearate Used In

Do you know about Potassium Stearate? It's a compound that plays a crucial role across various industries. It serves as an emulsifier and stabilizer widely used in cosmetics, pharmaceuticals, and food sectors. In this blog, we'll explore the multifaceted uses of Potassium Stearate and conduct a comparative analysis with Sodium Stearate.

What Are the Differences Between Ionic And Nonionic Emulsifiers

Emulsifiers may sound like complex chemicals, but they're actually the key to many of food products we use and love every day. Here, we unravel the dual categories of emulsifiers—ionic and non-ionic. This blog delves into their diverse features, examples, and uses.

What is Polysorbate 80 (E433) and Its Uses

Polysorbate 80, or tween 80, is the abbreviation of “polyoxyethylene sorbitan monooleate”, is a synthetic compound derived from the esterification of sorbitan with ethylene oxide. It belongs to the polysorbate family of surfactants, which are widely used as emulsifiers, solubilizers, and stabilizers in various industries, including food, pharmaceuticals, cosmetics, and personal care products. This article will provide a comprehensive overview of polysorbate 80, including its specifications, structure, properties, features, and uses.

What Is Glyceryl Stearate (GMS) Emulsifier Used For

Glyceryl stearate is indeed a versatile emulsifying agent utilized not only in cosmetics and skincare products but also in food formulations. This article will delve into Glyceryl stearate's role as an emulsifier, highlighting its advantages across various applications including food and skincare products.

What Are Stabilizers And Emulsifiers In Food

This article extensively discusses emulsifiers and stabilizers in food, with a detailed focus on their respective roles in different applications. Specifically, it provides comprehensive descriptions of commonly used emulsifiers and stabilizers in ice cream and dairy products.

A Complete Guide to Cake Emulsifiers

Emulsifiers play a crucial role in cakes by enhancing their overall quality and consistency. They effectively blend ingredients together, ensuring a smooth batter with uniform distribution, which ultimately improves the cake's appearance and texture while reducing mixing time. These additives typically contain components that attract both oil and water, allowing them to bind these two typically incompatible substances. This binding action creates a stable mixture, resulting in a consistent final product that is easier to work with during the baking process.

What to Know About Propylene Glycol in Foods

Propylene glycol is produced industrially through the hydration of propylene oxide. It has almost no taste and is a chemically synthesized food additive, belonging to the alcohol class of substances, similar to ethanol. Propylene glycol e1520 is widely used in various industries such as food, pharmaceuticals, cosmetics, tobacco, and others. This is because it possesses properties like stabilizing, solidifying, anticaking, defoaming, emulsifying, humectant, and thickening. These properties make it valuable for a range of applications in these industries.

What is the Purpose of Adding Emulsifier

Emulsifiers are widely acknowledged for their diverse applications in food products. In today's blog post, we'll provide a concise overview of 14 crucial functions of emulsifiers in food and offer essential guidelines for their effective utilization.

What Are Polyglycerol Esters Of Fatty Acids

Polyglycerol esters of fatty acids are formed by the direct esterification of polyglycerol with fatty acids. They are a group of superior non-ionic surfactants and emulsifiers. With excellent emulsifying, dispersing, wetting, and stabilizing capabilities, they are extensively utilized in the food industry. This blog focuses on the E475 emulsifier, detailing its functions and applications on food products.

What Is Sodium Stearoyl Lactylate (SSL E481) Used For

SSL emulsifiers are widely used in the food industry for their versatile functionality. They play a crucial role in various food products, including bread, cakes, pastries, ice cream, margarine, and more. In this blog post, we mainly discussed the primary applications of SSL emulsifiers and common FAQs.

What are Mono and Diglycerides (E471) in Food

Mono and diglycerides, identified as E471 in food labeling, are common food additives used in various food products. They belong to the category of emulsifiers and play crucial roles in food processing and product quality enhancement. This article will give you a comprehensive overview of Mono and Diglycerides (E471), including its definition, source, uses, benefits, and is it safe.

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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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