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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 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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What Are The Stabilizer And Emulsifiers In Ice Cream

Ice cream emulsifiers and stabilizers are crucial for maintaining the delicious taste and ideal texture of ice cream. They help prevent crystallization and keep the product consistent and enjoyable. Join us as we take a closer look at the roles and types of emulsifiers and stabilizers used in ice cream.

A Complete Guide to Glycerol Monostearate (GMS)

Glycerol Monostearate (GMS) is a versatile compound widely used across various industries, particularly in food, pharmaceuticals, and cosmetics. This article provides a comprehensive overview of GMS E471 additive, detailing its properties, features, types, and applications.

What is Polyglycerol Esters of Fatty Acids (PGE) Emulsifier?

Polyglycerol Esters of Fatty Acids (PGE) are highly effective emulsifiers widely used in the food industry. Derived from natural sources, PGEs are created through the esterification of polyglycerol with fatty acids. Known for their excellent emulsifying properties, PGEs are indispensable in creating stable, high-quality food products.

Why Are Emulsifiers Added To Margarine

In margarine production, emulsifiers are vital for stabilizing the mixture of water and oil. In this article, we primarily discussed the relationship between margarine and emulsifiers, as well as common margarine emulsifiers.

What is acetic acid esters of mono and diglycerides used for

Acetic acid esters of mono and diglycerides, commonly referred to as acetylated mono and diglycerides or ACETEM, play a crucial role in the food industry and beyond. Understanding the various applications of acetic acid esters of mono and diglycerides E472a can provide insights into their importance in modern manufacturing and product development.

Why Are Emulsifiers Added To Bread

In bread making, emulsifiers are essential ingredients that improve dough handling, enhance bread volume and texture, and extend shelf life. In this article, we discuss the functions of emulsifiers in bread and the common bread emulsifiers.

What Are Different Types of Propylene Glycol Liquid

Did you know there are different types of propylene glycol available? Understanding the distinctions between propylene glycol grades can greatly impact its effectiveness in various fields. This serves as a reference for customers looking to buy propylene glycol. Let's explore these categories in detail.

How CITREM E472c Is Used in the Food Industry

Citric Acid Esters of Mono- and Diglycerides (CITREM), designated as e472c, is a crucial and versatile ingredient in contemporary food processing. Its applications span across a wide array of food products including margarine, chocolate, dry yeast, baking, and sauces. In this blog, we will delve into the various roles of CITREM in the food industry, highlighting its multifaceted uses and benefits.

What Is Polyglycerol Polyricinoleate (PGPR) in Food

Ever wondered what gives chocolate its silky texture? Let's uncover the secret: Polyglycerol Polyricinoleate (PGPR) emulsifier. In this blog post, we'll explore the fascinating world of PGPR emulsifiers and uncover their roles and uses in the food industry.

What Is Polysorbate 40 In Food? Properties & Uses

Polysorbate 40, or Tween 40, scientifically known as polyoxyethylene (20) sorbitan monopalmitate, is an important additive widely used in the food industry, famous for its role as an emulsifier and surfactant. As part of the polysorbate family, Polysorbate 40 shares many functional properties with its relatives, such as Polysorbate 20 and Polysorbate 80. This article delves into the properties, uses, and benefits of Polysorbate 40 in food applications.

Propylene Glycol Monostearate (PGMS) E477 Emulsifier Food Grade Types and Applications

Propylene Glycol Monostearate (PGMS) is a versatile and widely-used emulsifier in the food, cosmetics, and pharmaceutical industries. As a derivative of stearic acid and propylene glycol, PGMS excels in stabilizing emulsions, enhancing texture, and extending shelf life.

Polysorbate 80 VS. Polysorbate 20: What's the Difference

In everyday products like food, pharmaceuticals, and cosmetics, additives are vital. Polysorbate 80 and Polysorbate 20, both surfactants, are commonly encountered. Despite their similar names, they have distinct applications. This article will elucidate the disparities between Polysorbate 80 and Polysorbate 20, aiding in better understanding their utility in different contexts.

What Emulsifiers Are Used In Confectionery And Chocolate

Confectionery manufacturers are deeply committed to crafting confections of unmatched quality, both in appearance and taste. At the core of this dedication lies the strategic use of emulsifiers.
In our blog, we'll explore the crucial role of emulsifiers in confectionery, discussing how they enhance the quality and consistency of sweets. We'll also provide examples of commonly used emulsifiers in confectionery and chocolate.

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.

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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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