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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 (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

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 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.

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.

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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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