Mono and diglycerides GMS90 factory in China with best price

DATEM APPLICATIONS: Diacetyl Tartaric Acid Esters of Mono and Diglycerides can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

Mono- and diglycerides are surfactants made when glycerol and lipids or oils are heated together. These are the emulsifiers that are most frequently used in baked goods. As monoglycerides are excellent crumb softeners, they are widely utilized in the manufacturing of buns and pan bread. In addition to their established anti-staling capabilities. In the production and processing of food, medicine, polymers, and other products, GMS is the most extensively used food additive, making up more than half of the market’s emulsifier use.

Polyglycerol Esters of Fatty Acids is an non-ionic surfactant.Easily soluble in oils and fats and soluble in organic solvents such as ethanol , can be dispersed in hot water . It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. ¢Æ LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. ¢Ç For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. ¢È Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. ¢É Used in cream to make the product stable, uniform and delicate.

In industry£ºIt is a great moisturizer and it helps enhance the efficacy of your products.GMS flakes are used as emulsifiers for industrial silk oils and lubricants for textiles; as dripping agents and anti-fogging agents in plastic films; as lubricants and antistatic agents in plastic processing

In the cosmetic industry£ºWhen added to makeup products like mascara, foundation, or cream blush, it ensures the product does not fall off the skin.It is a raw material for skin care balms, cold creams, hair creams, shampoos, etc.

Propylene glycol esters has good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance. It is often used as a foaming agent for cakes and butter cakes, and is also often used in conjunction with mono- and di-fatty acid glycerides for synergistic effects.

Sorbitan Monolaurate Span 20, also known as Span 20, is a versatile and highly effective emulsifier with a wide range of applications in various industries. Its exceptional emulsification properties and texture-enhancing capabilities make it a valuable ingredient in food, cosmetics, and pharmaceutical products. Span 20 emulsifier is celebrated for its ease of use and adherence to stringent safety standards, making it a trusted choice for manufacturers and formulators seeking to achieve stable and high-quality formulations.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.

3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water,can be used for emulsification, aging resistance, gluten fortifying,etc. In yeast-raised bakery products, lactylates can be used to offer excellent dough matching properties, to increase bread volume and to improve the crumb softness. And they can provide good yeast-raised dough strengthening effects.

Applications:?Meat products, dairy products, spices, emulsified flavor, juice plant protein drinks, soy products, Glycerol Monostearate Tablets can be used as a main or auxiliary emulsifier, used in cream, emulsion, colour makeup, powdery bottom, hair care products.

Span has strong emulsification,dispersion and stabilization effect , widely used in candy,ice cream,biscuits and others.It is widely used as emulsifier and stabilizer in candy,ice cream,biscuits and other industry.

Mono-and diglycerides is a kind of widely used grease chemical products, It is a widely used and high dosage emulsifier in food and daily chemical industry.White waxy flake or solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in the water, is water-in-oil type emulsifier.

Sodium Stearoyl Lactylate has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc., and is used in bread, steamed bread, instant noodles, noodles, dumplings and other noodle products.

Polysorbate has strong emulsification,dispersion and stabilization effect , widely used in candy,ice cream,biscuits and others.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water,can be used for emulsification, aging resistance, gluten fortifying,etc.CSL has the function of strengthening the dough ,emusifying ,anti-staling,enlonging shelflife etc .And can be widely used in bakery ,noodles ,dumplings etc.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.

3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. ¢Æ LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. ¢Ç For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. ¢È Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. ¢É Used in cream to make the product stable, uniform and delicate.

As the supplier with widest range of food emulsifier from China,Chemsino now has more than 30 kinds of emulsifier products.To meet different kinds of application areas,baking, beverage, non-dairy creamer, ice cream etc…

Besides,We have strong shipping system support, strict quality control system, flexible payment terms and edged R&D centre.

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Polysorbate 80 Powder a co-sprayed emulsifier system, Which widely used in ice cream as emulsifying agent and other frozen dessert products.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.

3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

Propylene Glycol is a water-white sticky-thick hydrophilic liquid£¬with the stable character.Propylene glycol is an important raw material for unsaturated polyester, epoxy resin, and polyurethane resin. The amount in this area accounts for about 45% of the total consumption of propylene glycol. This unsaturated polyester is used in large quantities for surface coatings and reinforced plastics.

Propylene Glycol is a water-white sticky-thick hydrophilic liquid£¬with the stable character.Propylene glycol is an important raw material for unsaturated polyester, epoxy resin, and polyurethane resin. The amount in this area accounts for about 45% of the total consumption of propylene glycol. This unsaturated polyester is used in large quantities for surface coatings and reinforced plastics.

Polysorbate has strong emulsification,dispersion and stabilization effect , widely used in candy,ice cream,biscuits and others.

In the pharmaceutical industry, propylene glycol is often used as a solvent, softener, and excipient for the manufacture of various ointments and ointments. Because propylene glycol has good compatibility with various spices, it is also used as a solvent and softener for cosmetics.

Propylene glycol esters has good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance. It is often used as a foaming agent for cakes and butter cakes, and is also often used in conjunction with mono- and di-fatty acid glycerides for synergistic effects.

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. ¢Æ LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. ¢Ç For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. ¢È Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. ¢É Used in cream to make the product stable, uniform and delicate.

DATEM has strong emulsification，dispersing and aging resistance effects.Widely used in food£，bakery，butter，syrup，etc. It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.

DATEM APPLICATIONS: Diacetyl Tartaric Acid Esters of Mono and Diglycerides can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.

3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

Sorbitan Monooleate Span 80, or Span 80, is a versatile and trusted emulsifier with applications in various industries. Known for its emulsification properties, it plays a vital role in creating stable emulsions and enhancing product quality. Span 80 is available in food-grade quality, making it suitable for a wide range of uses, including in food, pharmaceuticals, personal care, and industrial applications. Its competitive pricing and exceptional versatility make it a preferred choice for manufacturers seeking reliable emulsification solutions.