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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)

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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)

About Us

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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Propylene Glycol VS Propylene Glycol Esters of Fatty Acids

Is propylene glycol the same as propylene glycol esters of fatty acids? Absolutely, No. They are distinct chemical compounds with different compositions properties, and applications. In this article, Let's delve a bit deeper into some differences between propylene glycol (PG) and propylene glycol esters of fatty acids (PGMS).

Glyceryl Monolaurate - Emulsifier and Antimicrobial Agent in Food

Glyceryl Monolaurate (GML), commonly referred to as E471 emulsifier, is recognized for its dual functionality as an outstanding food emulsifier and a safe, broad-spectrum antimicrobial agent. Its versatile applications extend across baked goods, dairy products, meat products, and animal husbandry. E471 emulsifier significantly contributes to the emulsification and preservation aspects, ensuring both the quality and safety of a diverse range of food products.

Polysorbate 20 in Skin Care: A Comprehensive Guide

Polysorbate 20 in skin care is an important ingredient that enhance product efficacy and user experience. Polysorbate 20, a versatile emulsifier that quietly transforms the landscape of skincare formulations. This comprehensive guide aims to discover the mysteries behind Polysorbate 20, including benefits of polysorbate 20 in skin care, differences between polysorbate 20 and polysorbate 80, etc.

Why Are Bread Improvers Important in Baking?

Bread has long been one of the indispensable foods in our daily life. But have you ever wondered why bread is soft and fluffy nowadays? The secret behind that is bread improver. Bread improver is considered essential for the mass production of bread because it facilitates the alteration of dough properties and improves the quality and texture of bread. In this blog, we will expose the truth about bread improvers and learn about their composition and functions.

Calcium Stearoyl Lactylate: The Secret to Perfect Baked Goods

Calcium Stearoyl Lactylate (CSL) is a food additive commonly used as an emulsifier and stabilizer in the food industry. Calcium stearoyl 2 lactylate is commonly found in baked goods, dairy products, and processed foods. In this article, we will explore the role of Calcium Stearoyl Lactylate e482 in various foods and its safety.

What is the Process of Emulsification?

The emulsification process is a method of combining two incompatible liquids—typically oil and water—into a stable, regular mixture known as an emulsion. The key to this process is the use of emulsifiers or emulsifying agents, which have both hydrophilic (water-attracting) and hydrophobic (oil-attracting) properties. These emulsifiers reduce the surface tension between the oil and water, allowing them to mix and form a stable emulsion. This article mainly explore the common progress of emulsification and factors that influencing emulsification.

A Guide to Cake Emulsifiers

The cake is a delicious dessert that is a favorite of many. This complex mixture contains many incompatible ingredients like water, butter and milk. Although these ingredients are supposed to be incompatible, they end up mixing together harmoniously. This is thanks to the amazing cake emulsifier. So, in this article, let's find out what a cake emulsifier is and what are the common cake emulsifiers.

An Overview of Global Polysorbate Market

In recent years, the polysorbate emulsifiers market has been witnessing steady growth. Polysorbates represent a class of emulsifiers that are extensively applied in diverse industries such as food, cosmetics, personal care, pharmaceuticals, etc. Polysorbate emulsifiers are used to stabilize oil-in-water emulsions, improve solubility and enhance overall texture. This article intends to provide a thorough understanding of the Polysorbate market, including its market drivers and future outlook.

What Are Emulsifiers Used in Beverages

Ever wonder why your chocolate milk is so creamy or why that fruit juice doesn't separate into weird layers? Well, meet the secrets behind drinks: beverage emulsifiers. These heroes make sure everything in your drink gets along well. In this exploration, we will discover the fascinating realm of beverage emulsifiers, unraveling their significance, functions, and the diverse emulsifiers in beverage.

Sorbitan Monooleate Span 80: Properties and Uses

Sorbitan monooleate is also known as Span 80, Sorbitan Oleate. Span 80 is produced by the reaction of sorbitol and oleic acid. Sorbitan Oleate is an incredibly versatile chemical substance that is a highly beneficial emulsifier used throughout the food industry. Span 80 emulsifier can be found in a number of different food products, including ice cream, salad dressings, baked goods, and confections.

Propylene Glycol Esters of Fatty Acids in Food

Propylene glycol esters of fatty acids are multifunctional compounds that play a crucial role in the food industry. Their unique chemical structure allows them to improve the texture, viscosity, and longevity of a wide range of food products. From baked goods to dairy and beverages, propylene glycol esters contribute to the overall sensory experience, ensuring that consumers can enjoy high-quality and fresh food. In this blog, we will explore the world of propylene glycol esters(PGMS) and the uses in baking, cakes, dairy products, beverages, etc.

What Are Glycerol Monostearate Uses and Benefits

Glycerol monostearate (GMS) may sound like a complex chemical compound, but its uses span a wide range of industries and products. This versatile substance, also known as glyceryl monostearate or E471, is an ester of glycerol and stearic acid. Its unique properties and benefits make it a valuable ingredient in various applications, from the food and pharmaceutical industries to cosmetics and beyond.

What is Datem in Food?

Datem is an acronym for diacetyl tartaric acid esters of mono- and diglycerides. Datem e472e is employed as a multifunctional food additive that brings many benefits to the food industry. Datem in food is often categorized as an emulsifier that is widely used in various foods including bread, pastries, cookies, donuts, ice cream, salad dressings, and more, making them even more delicious and appealing. In this article, we will explore the world of datem e472e emulsifier in food and discover its multiple uses.

Why is Sodium Stearoyl Lactylate in Food?

Sodium stearoyl lactylate is composed of lactic acid, stearic acid, sodium and other compounds. In the realm of food industry, SSL emulsifier plays a vital role in enhancing the stability, taste and shelf life of food. In this article, we are going to focus on emulsifier 481 in food products, covering what it is and its characteristics. In addition, this blog will also shed light on its multiple uses.

What Emulsifiers are Used in Chocolate?

Chocolate, the irresistible delight cherished across the globe, undergoes a fascinating journey from bean to bar. While cocoa beans play a crucial role, emulsifiers quietly contribute to the smooth, velvety texture we all adore. In this article, we will explore the world of emulsifiers and their important role in the creation of wonderful chocolate.

Emulsifiers in Food - Definition, Functions, Types & Uses

Emulsifiers play a highly important role in modern food manufacturing industry. It is like a bridge between two worlds that seemingly repel each other – oil and water. And emulsifiers help to create everything from bread to cakes, from salad dressings to chocolate. This amazing magic ensures stability and consistency in a wide range of foods. This article mainly looks into the definition, functions, uses and different types of emulsifiers in food.

Frequently Asked Questions About Propylene Glycol

Propylene glycol e1520 is a safe and versatile ingredient that plays an important role in enhancing the quality, safety, and efficacy of various consumer products. Propylene Glycol (PG) is a colorless, odorless, and non-toxic liquid that finds extensive use in the food, pharmaceutical, and cosmetic industries. This post focuses on the FAQ about Propylene Glycol.

Polysorbate 60 in Food - A Versatile Emulsifier

Polysorbate 60, also known as Tween 60, is a food additive that plays a crucial role in the world of food processing. It falls into the category of emulsifiers and stabilizers, and its applications in the food industry are vast and diverse. In this article, we'll explore the functions, benefits, and various uses of polysorbate 60 in food.

Emulsifier and Stabilizer - Polyglycerol Esters of Fatty Acids

Polyglycerol esters of fatty acids have found their way into various food products owing to their versatile functionality. The remarkable emulsifying and stabilizing properties of PGE emulsifier have resulted in a wide variety of uses in foods including bread, ice cream, cakes, margarine, etc. In this article, we will delve into the world of polyglycerol esters of fatty acids and explore their multiple applications in the food industry.

Look Into Cake Gel and Its Benefits

Cake gel is a type of composite food additive that is frequently applied in cake making. As a combination of cake foamer and foam stabilizer, cake gel emulsifier is responsible for giving cakes better volume, perfect moistness, and soft texture. It also contributes to simplifying production and reducing the cost of formulations.

Propylene Glycol in Food

Propylene glycol is a versatile and important food additive. We can find it in the ingredients list on your favorite food products. And it has highly demand on the global market. If you want to start propylene glycol business, you should know exactly what is propylene glycol in food, what food contains propylene glycol, and is propylene glycol in food safe. Let is start the discovery journey together.

What You Need to know About Distilled Monoglyceride?

Distilled monoglycerides are monoglycerides synthesized and concentrated via molecular distillation. Distilled monoglycerides also called e471 emulsifier or DMG. Distilled monoglyceride is a multifunctional surfactant and emulsifier that has a significant positive impact on the flavor, texture, and shelf life of food products. E471 emulsifier is a common ingredient in many kinds of foods including baked goods, cakes, frozen desserts, ice cream, dairy products, margarine, confectionery, etc.

Bread Emulsifier-Necessary Ingredient for Baking

Bread emulsifiers are fundamental to the production of delicious bread. As an emulsifier and stabilizer, it facilitates the prevention of separation of unmixed liquids. Their incorporation allows for the formation of stable emulsions in the dough, which are instrumental in retaining moisture and improving the texture and structure of the dough.This article explains the merits of bread emulsifiers and their common types.

Mono and Diglycerides in Ice Cream

Ice cream, a beloved treat enjoyed by people of all ages, is known for its rich and creamy texture. What gives ice cream that wonderful consistency? One of the key ingredients responsible for this is mono and diglycerides emulsifier E471. In this article, we'll explore what mono and diglycerides are, their role in ice cream production, and whether you should be concerned about them in your favorite frozen dessert.

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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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