Blog | Henan Chemsino Industry Co., Ltd

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

About Us

About Us

Download

Contact Us

English

Chinese English

Home

Products

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

Gallery

Blog

News

About Us

Contact Us

Email:

info@cnchemsino.com

Mobile:

+86-371-55625861

Your Position : Home > Blog

BLOG

How to Use PGMS Emulsifiers to Improve Whipping Cream Stability

Whipping cream is a beloved topping for desserts, coffee, and pastries, but its delicate structure often leads to deflation, weeping, or separation. To combat this, professional bakers and food manufacturers use PGMS (Propylene Glycol Monostearate), a highly effective emulsifier that enhances whipped cream stability.

How to Combine Emulsifiers for Better Product Stability

In today’s competitive food industry, creating stable, high-quality products is more important than ever. Whether you're developing plant-based beverages, creamy sauces, or baked goods, emulsifiers play a crucial role in maintaining consistency, texture, and shelf life. But sometimes, using a single emulsifier isn’t enough to meet the demands of a complex formulation. That’s where combining emulsifiers comes in—a technique widely used by food scientists to enhance performance and create more stable, resilient products.

How to Use PGPR Emulsifier to Reduce Chocolate Viscosity

In chocolate production, viscosity control is one of the most critical aspects. It influences not only the processing efficiency but also the final product quality. A chocolate mixture that is too viscous can lead to production issues such as uneven coating, poor mold flow, and gritty mouthfeel. One of the most effective and industry-trusted solutions to this challenge is the use of PGPR emulsifier (Polyglycerol Polyricinoleate, E476).

Why Emulsifiers Are Essential for Baking, Chocolate, and Dairy Products

Emulsifiers serve as essential components in food manufacturing. They are beneficial to maintaining product consistency, mouthfeel, and longevity. Emulsifiers enable oil and water to blend harmoniously, optimize mouthfeel, and help manufacturers reduce costs while meeting consumer demand for high-quality foods. From fluffy cakes and smooth chocolate to creamy ice cream, emulsifiers work behind the scenes to deliver exceptional results.

How to Optimize Emulsifier Dosage for Maximum Stability

Emulsifiers play a crucial role in the food industry, ensuring that products maintain the right texture, stability, and consistency. From creamy sauces to smooth ice cream, emulsifiers help keep ingredients that don’t naturally mix—like oil and water—together. However, using the right amount of emulsifier is essential to achieving the perfect balance. Too much or too little can negatively affect product texture, flavor, and shelf life. So, how do you find that sweet spot? Let’s explore how to optimize emulsifier dosage for maximum stability in your food products.

Emulsifiers for Edible Oils The Key to Quality and Stability

Emulsifiers play a vital role in the food industry, especially in edible oils. They help blend oil and water, prevent separation, and enhance the texture, consistency, and stability of food products. For food manufacturers, choosing the right emulsifier can not only improve product quality but also boost production efficiency. Today, we’ll explore some of the most common emulsifiers used in edible oils and highlight CHEMSINO’s high-performance emulsifiers: Polysorbate 80, PGMS emulsifier, and DATEM.

Polysorbate 80 Powder vs. Liquid: Which One Should You Choose

Polysorbate 80, also known as Tween 80, is a widely used non-ionic surfactant. It is valued for its excellent emulsifying, dispersing, and stabilizing properties. Polysorbate 80 finds broad applications across food, cosmetics, pharmaceuticals, personal care, and industrial products.

Why Does Ice Cream Develop Ice Crystals

If you`ve ever enjoyed a scoop of ice cream and felt it melt effortlessly in your mouth, you’ve experienced the magic of a smooth, creamy texture. But when ice cream develops large, gritty ice crystals, it`s a different story altogether. So, why does this happen, and how can emulsifiers play a crucial role in preventing it? Let`s explore the science behind it and discover how emulsifiers can keep your ice cream silky and smooth.

Solving Ice Cream Challenges with CHEMSINO Emulsifier

Ice cream is beloved worldwide, but its production comes with challenges like maintaining smooth texture and stability. Our specialized ice cream emulsifier is designed to tackle these issues, ensuring a creamy, stable product. In this post, we'll highlight how our emulsifiers help solve common production hurdles.

Toast Bread Production Issues and Emulsifier Solutions

Toast bread is a staple in many households thanks to its soft texture, uniform crumb, and easy slicing. However, Bread manufacturers often encounter various technical issues during the production of toast bread, such as poor volume, coarse texture, and rapid staling. Fortunately, some food emulsifiers can effectively address these challenges. In this blog, we explore the most common problems encountered in toast bread production and offer practical solutions using food-grade bread emulsifiers such as GMS, SSL, and DATEM.

What is SP Used in Baking

If you’re passionate about baking, you’ve likely encountered the term "SP emulsifier" or "SP cake emulsifier" in recipes or ingredient lists. But what exactly is SP, and why is it a staple in professional and home kitchens? In this guide, we’ll dive into everything you need to know about SP emulsifier, including its ingredients, uses, and where to buy it.

Recommended Food Additives for Sponge Cakes: Boost Volume & Texture

Sponge cakes are beloved for their light, airy texture and delicate flavor. Achieving the perfect balance of volume, moisture, and stability requires precise ingredients—and food additives play a crucial role. As a leading manufacturer and supplier of food additives, we’re here to share our top recommendations for creating exceptional sponge cakes that stand out in taste and quality.

Why Do Baked Goods Become Dry and Crumbly

Anyone who has ever baked a cake or a batch of cookies knows the frustration of having a perfect-looking product that turns out dry, crumbly, or hard. Dryness and crumbliness are common texture issues in baked goods, and they can stem from various factors. While ingredients and baking methods certainly play a role, one of the most significant contributors to maintaining the right texture is the use of emulsifiers.

Boost Chocolate Sponge Cake Volume Softness with Cake Gel

Achieving the perfect chocolate sponge cake can be tricky, especially with the dense texture caused by cocoa powder. But with our Cake Gel Powder, you can boost volume and lightness, ensuring your cakes rise to perfection every time. Say goodbye to flat cakes and elevate your baking today!

Polysorbate Emulsifiers: Answers to Key Buyer Concerns

Polysorbate emulsifiers, including Polysorbate 20, Polysorbate 60, and Polysorbate 80, are widely used in food, pharmaceuticals, cosmetics, and industrial applications. However, many potential buyers have specific questions before making a purchase. Below, we address the most common concerns to help customers choose the right Polysorbate emulsifier for their needs.

How to Reduce Foam Formation When Using Emulsifiers

Foam formation is a common challenge when using emulsifiers in food production. While emulsifiers help stabilize oil and water mixtures, they can also trap air, leading to excessive foam. Too much foam can cause processing inefficiencies, inconsistencies in product texture, and even production delays. Understanding the causes of foaming and how to minimize it can help manufacturers optimize their formulations and improve efficiency.

Why Margarine Manufacturers Need Sodium Stearoyl Lactylate (SSL) for Superior Quality

Margarine is a staple ingredient in households and commercial kitchens worldwide. As a margarine manufacturer, are you looking for a solution that can improve your product quality, extend shelf life, and meet the high expectations of today’s consumers? Sodium Stearoyl Lactylate (SSL) might be the answer you’ve been searching for.

How to Enlarge Sponge Cake Volume

Our clients often face the dilemma of how to enlarge sponge cake volume while maintaining a soft, airy texture. Achieving the perfect sponge cake requires the right balance of ingredients and processing techniques. Aeration is one of the most crucial factors for a light, airy texture. It directly impacts the cake's volume and softness. Choosing the right emulsifier is key for food manufacturers looking to enhance the aeration and stability of sponge cakes. In this blog, we will talk about how to improve sponge cake volume and recommend some good solutions.

How Temperature Influences Emulsifier Performance in Food Products

Temperature fluctuations can impact emulsifier performance, affecting the texture, appearance, and shelf life of food products. Learn how to optimize emulsifier stability for consistent quality in various applications.

Best Emulsifiers for Superior Whipping Results in Sponge Cakes

Sponge cakes are a beloved dessert worldwide, known for their light, airy texture and delicate crumb. However, achieving that perfect rise and softness can be challenging. One of the unsung heroes in sponge cake baking is the emulsifier. These ingredients are essential for creating the ideal structure, texture, and volume.

GMS vs. GML: Key Differences, Functions, and Applications

Glyceryl Monostearate (GMS) and Glyceryl Monolaurate (GML) are significant food emulsifiers in the food production. While both serve as emulsifiers, stabilizers, and functional additives, their differences in fatty acid composition, functionality, and applications make them suitable for different industries. Today, we will explore the key differences, benefits, and applications of GMS and GML emulsifiers.

The Role of Hydrophilic-Lipophilic Balance HLB in Emulsifier Selection

If you`ve ever struggled with finding the right emulsifier for your food product, you're not alone. One key factor that helps food scientists make the right choice is something called the Hydrophilic-Lipophilic Balance (HLB). But what does that mean, and how can it help you? Let`s break it down in simple terms and see how HLB plays a role in keeping your products smooth, stable, and high-quality.

Whipping Cream Powder: Efficient Solutions for Food Manufacturers

Whipping cream powder is a versatile and easy-to-use food ingredient widely used in various food production processes. Below are some common application scenarios and usage methods of this food additive. It helps you make the most of the whipping cream powder ingredient.Contact us today for bulk orders, whipping cream powder price inquiries, and free samples!

Choosing the Right Bread Emulsifier

Bread emulsifiers are essential ingredients for improving product quality and extending shelf life in the baking. However, with so many emulsifier products on the market, how do you choose the one that best meets your needs?
Here are the common challenges our bakery manufacturer clients face, and how CHEMSINO can offer the perfect solution.

1 2 3 4 5 6 7 8 9 10 Next

Start Earning Substantial
Profits in Your Country Today!

Get an Instant Quote Now

With the mission of making food different, Chemsino keep constant innovation and an unwavering focus on the food emulsifiers.

Phone:

+86-371-55625861

EMAIL: info@cnchemsino.com

WHATSAPP: 8618837171591

TEL: +86-371-55625861

ADDRESS: 8/F., Building No.4, Belt And Road Industrial Park, Jinshui Zone, Zhengzhou, Henan Province, China. 450000

Link

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

Copyright Notice © Henan Chemsino Industry Co.,Ltd All Right Reserved and by Legal Protection

Privacy Policy

DROP US A LINE

Name:

* Email:

Tel/ WhatsApp:

Company Name:

* Your Requirements: