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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 Common Emulsifiers Used in Dough Conditioners

Emulsifiers play an important role in the baking industry. They act as a kind of dough conditioner that contributes to the elevated quality of bread. Common emulsifiers in dough conditioners involve Mono- and Diglycerides, DATEM, Sodium Stearoyl Lactylate (SSL), etc. In this blog, we will explain their respective functions and benefits in detail.

Common Uses of Glycerol Monostearate in Food and Cosmetics

Glycerol monostearate (GMS) is an organic compound that belongs to the glycerol ester family. It is composed of glycerol and stearic acid. This compound is commonly used as an emulsifier and stabilizer in food, cosmetics, pharmaceuticals, and industrial sectors. This article will deepen your understanding of Glycerol Monostearate, focusing on its characteristics and versatile uses.

The Versatility of Sorbitan Monooleate in Multiple Industries

Sorbitan monooleate emulsifier is found in a range of products, including food items (salad dressings, baked goods), cosmetics (creams, lotions), pharmaceuticals (oral medications, topical creams), and industrial applications (paints, coatings). This blog mainly introduces Sorbitan Monooleate’s origin, uses, and differences between polysorbate 80.

What Are Emulsifiers For Salad Dressings

Emulsifying agents are compounds that facilitate the even mixing of two immiscible liquids, such as oil and water. In salad dressings, emulsifiers ensure the formation of a stable mixture of oil, vinegar, and other ingredients without rapid separation. Now, Let's explore emulsifiers in salad dressings and their roles.

What Are Emulsifiers in Non Dairy Creamers

As you savor coffee, have you ever wondered why it is so smooth? The secret to that silky texture often lies in the world of non-dairy creamers, where emulsifiers play an important role. These emulsifiers create the perfect synergy between water and oils. In this blog, we will talk about the roles and types of emulsifiers used in non-dairy creamer.

What Are Sodium Stearoyl Lactylate E481 Uses

Sodium stearoyl lactylate (ssl), or e481, a versatile food additive that usually as emulsifier and stabilizer. SSL emulsifier serves as a mediator between water and fat components, making it significant in achieving uniform texture and enhanced volume in baked goods and many other products. Besides, it is also widely used in cosmetics. Join this article to learn details about properties and uses of sodium stearoyl lactylate e481. And know why ssl emulsifier is so important for your products.

Functions and Uses of LACTEM 472b Emulsifier in Food

Emulsifier E472b, also known as LACTEM, is a food additive that falls under the category of emulsifiers. It helps improve texture, stability, and shelf life by preventing the separation of water and oil components in the food. This article aims to explore the functions and uses of 472b emulsifier in food.

Properties and Applications of Distilled Monoglycerides in Food

The term Distilled Monoglycerides (DMG) refers to triglycerides and monoglycerides that undergo molecular distillation during the synthesis and concentration process. It is an odorless powder that is often used as an emulsifier in the food industry. In this blog, we will focus on Distilled Monoglycerides properties and uses in food.

What Is Sorbitan Monostearate in Yeast

Speaking of yeast production, one notable ingredient that plays a crucial role is Sorbitan Monostearate (SMS). This emulsifier is widely utilized in the manufacturing process, especially in the context of instant active dry yeast. Let's delve into the significance of Sorbitan Monostearate in yeast production and its impact on the overall performance of the final product.

What is Potassium Stearate Used for?

Potassium stearate is the potassium salt of stearic acid. It is often used as an emulsifier, helping to mix water-based and oil-based ingredients together. Potassium stearate is also regarded as a thickener and stabilizer. These advantages enable it to be used in a wide range of industries including food, cosmetics, and pharmaceuticals.

Properties and Uses of Glyceryl Monolaurate in Food

Glyceryl Monolaurate (GML) is an ester formed by the combination of glycerol and lauric acid. GML e471 is both an excellent emulsifier and a broad-spectrum antimicrobial agent in food. In this blog, we will take a look at the properties and uses of Glyceryl Monolaurate in the food industry.

What Is The Role of Datem In Bread

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e), is a popular food emulsifier commonly used in bread to strengthen the gluten network in dough. Besides, the Datem emulsifier has functions of improving dough handling, texture, and shelf life of various baked goods. In this article, we explore the fascinating role of Datem in the art and science of bread making.

Diverse Uses of Polysorbate 60

Polysorbate 60 is part of a family of emulsifiers known as polysorbates, which are derived from sorbitol and fatty acids. It is a nonionic surfactant and emulsifier that helps mix oil and water-based ingredients. Polysorbate 60 emulsifier is commonly used in food, cosmetics, and pharmaceuticals. In this blog, we will discuss Polysorbate 60 uses in various industries.

The Role of Mono and Diglycerides in Food

When examining the ingredient list of your preferred food items, you might encounter an entry labeled "Mono and Diglycerides." What precisely are they, and what role do they play in your food? This section aims to unravel the fundamentals of Mono Diglycerides and shed light on their uses in food.

Glycerol Monostearate Types&Uses in Baking

In the baking process, food manufacturers often utilize an additive known as glycerol monostearate to enhance the structure and texture of dough. Throughout this blog, we primarily highlight the different types of GMS emulsifiers and explore how it contributes to the quality of baked goods like bread and cakes.

What Are Polyglycerol Esters of Fatty Acids Used for

Polyglycerol esters of fatty acids or PGE emulsifier is widely used in food industry, contributing to the texture, stability, and overall quality of a myriad of food products. As we delve into the diverse landscape of the culinary world, the significance of PGE ingredient becomes increasingly apparent, especially in applications ranging from baked goods to confectionery. This article aims to explore the extensive and versatile uses that PGEs play in the creation of our favorite food items.

Liquid Emulsifiers and Their Versatile Uses

Have you ever pondered the secret to achieving that flawless fusion of oil and water in your beloved skincare or culinary delights? The answer lies in the enchanting liquid emulsifier! In this article, Let's delve into the fascinating world of liquid emulsifiers and discuss examples of liquid emulsifiers and their diverse uses.

The Ultimate Guide to Sorbitan Esters

Sorbitan esters are fantastic nonionic surfactants that have numerous benefits. Span series are utilized in a wide range of industries, including food, cosmetics, and pharmaceuticals. In this blog post, we will explore sorbitan esters, focusing on common sorbitan esters examples such as sorbitan monolaurate, sorbitan monostearate, and sorbitan monooleate.

What Emulsifier Is Used in Peanut Butter?

Peanut butter, a beloved and versatile spread, owes its creamy and consistent texture to a hidden hero in its ingredient list – the emulsifier. Ever wondered what makes your peanut butter smooth and prevents the oil from separating? In this article, we will explore the common peanut butter emulsifiers and their functions for your favorite peanut butter. Let’s take a look.

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.

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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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