Sodium Stearoyl Lactylate In Wholesale

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

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.

Mono and diglycerides are a multi-functional ingredient which are generally recognized as safe (GRAS) that can be used as an emulsifier, stabilizer, thickener, texturizer, dough strengthener, surface-active agent (and so on) in food with no limitation other than current good manufacturing practice.

It is also generally recognized as safe when used as an emulsifying agent in feed.

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.

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.

Appearance
It is available both in liquid and solid form:

Liquid: a pale yellow to pale brown oily liquid
Solid: white ?ake, powder or beads
Solubility Structure
Soluble in fat, not soluble in water.

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.

PGE is dispersible in water and soluble in oil. It is used in milk as an emulsifier, in products containing acid and salt, and in foods as a modifier to control the crystallization of fats.

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.

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.

In Natural Pigment And Spicies
It can help to improve the stability , prevent stratification and precipitation.GMS Liquid has fast solubility and dispersion.Adding 5~10% can prevent oil separation, increase luster and prevent teeth from sticking when eating.

GML is an excellent food emulsifier and an internationally recognized safe, efficient and broad-spectrum bacteriostatic agent. and probiotic efficacy. It is used in food preservation and preservation, significantly extending the shelf life of food. Milky white granular or flaky solid, dispersible in hot water, soluble in ethanol and hot oil. The advantage of monolaurin* is that it is a safe and efficient fungicide, better than sorbic acid, benzoic acid, parabens, etc. It is used in bread, cakes, steamed bread and moon cakes, functional foods and health care products.

Glyceryl monostearate has 2 kinds products,according to the monoester content, one is GMS40,the monoester content is 40% Min.; Another one is GMS90, the mono ester content is 90% Min., and we called it as distilled monoglyceride.

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.

In food£º it was used as a surface active agent and fiber softener, Loose agent, blowing agents, anti-caking agent, emulsifier, stabilizer, it can be used for cakes, maximum use of 0.18g/kg.
In cosmetic£ºpotassium stearate is thickener in cleansing lotions and shampoos, gelling agent for some oil type cosmetics. Also it is Lubricant and emulsifier in the plastics industry

Propylene Glycol Esters 90 has good foaming and emulsifying properties.E477 food ingredient is often used as a foaming agent for pastry and cream cakes and is also often used in combination with mono- and di-fatty acid glycerides to achieve better foaming and emulsifying effects.

Lactem emulsifier E472b refers to Lactic Acid Esters of Mono and Diglycerides. It is made up of edible vegetable oils and lactic acid and contains small amounts of free glycerol, free glycerides, and free fatty acids. It is a creamy powder with a slightly acidic odor and can be dispersed in water.

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

1. Food emulsifier: used as surfactant in chocolate, margarine, ice cream and other products, can also be used in flour products, soy milk products. Among them, the addition of 01~0.3% in bread can improve the preservation, increase the softness and volume, improve the organizational structure of bread, prevent the aging of bread;
2. In cosmetics: it is the raw material of skin care agent balm, cold cream, hair cream, shampoo and so on.
3. Thickening agent of pharmaceutical ointment, also used as emulsifier in pharmaceuticals.
4. DMG powder/GMS high purity over 90% are mainly used as defilm agent, plasticizer and antistatic agent in the plastic industry, and is especially suitable for plastic foaming products.

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.

Tween 20 easily dissolved in several solvent such as water, carbinol, ethanol and isopropyl alcohol. Insoluble in animal oil and mineral oil, with property of solubilization, emulsification, diffusion and stabilization.Used as emulgator, solubilizer, stabilizer, diffusant and lubrican in food, cosmetic, medical, plastic and pesticide industry, softening agent and anlistatig in textile industry, component of polyacrylonitrile spinning agent.

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.

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

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.

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.

Polysorbate 80 D, or tween 80DA, is a versatile emulsifier, blending polysorbate 80 powder with organic acid glycerides and fatty acid glycerides. Widely used in food, it ensures uniform water and fat integration, particularly crucial in premium frozen desserts like ice cream. It also enhances flavor and texture in milk-based products while remaining cost-effective, making it a valuable choice for food manufacturers.

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.

GML is an excellent food emulsifier and an internationally recognized safe, efficient and broad-spectrum bacteriostatic agent. and probiotic efficacy. It is used in food preservation and preservation, significantly extending the shelf life of food. Milky white granular or flaky solid, dispersible in hot water, soluble in ethanol and hot oil. The advantage of monolaurin* is that it is a safe and efficient fungicide, better than sorbic acid, benzoic acid, parabens, etc. It is used in bread, cakes, steamed bread and moon cakes, functional foods and health care products.