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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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Emulsifiers with Xanthan Gum for Creamy Sauces

Emulsifiers and xanthan gum work together to create creamy, stable sauces with enhanced texture and shelf life. From pasta sauces to dressings and dairy-based products, this combination ensures consistent quality. Henan Chemsino supplies high-quality emulsifiers, hydrocolloids, preservatives, and enzymes with competitive pricing and reliable delivery for global food manufacturers.

How Food Emulsifiers Improve Bread Volume

Bread volume is more than an aesthetic detail—it’s a key quality marker that influences texture, softness, and customer appeal. In both artisan and industrial baking, small or dense loaves often point to issues in dough structure, gas retention, or gluten strength. One effective and proven solution lies in food grade emulsifiers such as DATEM, Sodium Stearoyl Lactylate (SSL), and Glycerol Monostearate (GMS).

Emulsifiers and Potassium Sorbate for Shelf-Stable Desserts

Creating high-quality shelf-stable desserts requires more than just delicious ingredients. Emulsifiers and potassium sorbate are key to ensuring your products stay smooth, creamy, and safe over time. Emulsifiers improve texture, stability, and aeration, while potassium sorbate protects against molds, yeasts, and bacteria. Together, they help manufacturers maintain consistent quality, extend shelf life, and deliver desserts that delight customers from production to consumption.

Monoglycerides and Lipase for Dairy Processing Efficiency

Monoglycerides and lipase are key functional ingredients in modern dairy manufacturing. Working together, they enhance flavor, texture, and stability in products like cheese, yogurt, ice cream, whipped toppings, and cream-based sauces. By optimizing dosage and application, processors can reduce costs, shorten production time, and maintain consistent quality—meeting the growing demand for premium dairy products. Chemsino provides high-quality lipase and food-grade monoglycerides with reliable supply and competitive pricing to support efficient, large-scale dairy production.

DATEM (E472e) in High-Speed Bread Lines

DATEM (E472e) is a high-performance emulsifier designed for the demands of industrial bread production. Its unique interaction with gluten proteins strengthens dough structure, improves gas retention, and supports consistent volume in high-speed bread lines. Chemsino supplies food-grade DATEM tailored for commercial bakeries aiming for reliable output, softer crumb, and better shelf-life.

The Role of Emulsifiers in Instant Sauce Mixes

Emulsifiers are essential in instant sauce mixes to prevent oil separation, enhance creaminess, and ensure smooth texture. This blog explores the best emulsifiers used in powdered sauces like cheese, gravy, and curry, and how to choose the right one based on your product’s formulation.

How E476 Emulsifier Improves Chocolate Molding and Gloss

E476 emulsifier, also known as Polyglycerol Polyricinoleate (PGPR), plays a key role in chocolate production by reducing viscosity, enhancing gloss, and improving mold release. This blog explores how E476 works, its benefits in chocolate and beyond, and why it's trusted in both food and non-food applications like cosmetics and pharmaceuticals.

Acetylated Monoglycerides E472a Emulsifier in Frozen Dough

Frozen dough is a staple in modern baking, but its quality is easily compromised by freezing and thawing. Our article explores how Acetylated Monoglycerides (E472a) act as a solution. This advanced food emulsifier strengthens dough, controls moisture, and improves final product softness. Learn why E472a is the key to consistent, high-quality frozen dough and how CHEMSINO can help you enhance your bakery's formulation

How Emulsifiers Improve Air Incorporation in Cakes

Air incorporation is key to soft and fluffy cakes. This blog explains how emulsifiers help trap and stabilize air in cake batters, improve texture and volume, and which types—like GMS, SSL, and cake gel powder—deliver the best results in both commercial and clean-label baking.

Top Emulsifiers Used in Instant Noodles and Snacks

Emulsifiers are essential ingredients in instant noodles and snack foods, helping to improve texture, prevent oil separation, and extend shelf life. This blog explores the most commonly used emulsifiers like distilled monoglycerides (DMG), sodium stearoyl lactylate (SSL), and others—how they work, and why they matter in modern food processing.

The Complete Guide to Monoglycerides in Food

Monoglycerides (E471) are widely used emulsifiers in the food and personal care industries, known for improving texture, extending shelf life, and stabilizing emulsions. This comprehensive guide explores how monoglycerides are made, their functions across food, cosmetics, and industrial sectors, as well as current market trends and safety regulations.

Emulsifiers That Prevent Ice Crystal Formation in Desserts

Ice crystals can ruin the texture and appearance of frozen desserts, such as ice cream and mousse. This blog explains how emulsifiers enhance stability, reduce ice crystal growth, and help create consistently smooth, high-quality frozen products.

Best Emulsifiers for Protein Drinks and Shakes

Stability is a major challenge in protein drinks and shakes, where fats and proteins often separate during storage. This blog introduces the most effective emulsifiers—like Distilled Monoglycerides, Polysorbate 80, PGE, and Lecithin—that help prevent separation, enhance texture, and extend shelf life. Learn how to choose the right emulsifier based on your protein source, fat content, and processing conditions.

Emulsifier Solutions for Fat Bloom in Chocolate Products

Fat bloom is a common issue in chocolate that affects appearance, texture, and shelf life-often mistaken for mold, but caused by fat migration or poor crystallization. This blog examines how emulsifiers such as PGPR, lecithin, and monoglycerides can effectively prevent fat bloom by stabilizing fat distribution and improving cocoa butter crystallization.

Common Food Emulsifiers and Their Synergies

Emulsifiers are essential ingredients in modern food production, helping improve texture, stability, and shelf life. This blog explores some of the most common food emulsifiers—such as lecithin, mono- and diglycerides, polysorbates, SSL, and more—and explains how combining them creates powerful synergies in applications like chocolate, baked goods, ice cream, and plant-based beverages.

What Is Whipping Cream Powder for Cake

When it comes to decorating and enhancing the flavor of cakes, whipping cream is one of the most essential components. But in professional kitchens and food factories, there’s often a need for a more convenient, shelf-stable alternative to fresh cream. That’s where whipping cream powder comes in.

Why Oil and Water Separate

Discover why oil and water don't mix and how food emulsifiers help keep them stable in sauces, dressings, and dairy products.

How Does GMS Flake Compare to GMS Liquid

Explore the difference between GMS flake and GMS liquid. Learn which form of glycerol monostearate suits your food, cosmetic, or pharmaceutical application best.

How Emulsifiers are Used in Bread, Biscuits, and Cakes?

Emulsifiers enable otherwise incompatible ingredients—like water and oil—to blend smoothly. In baking, their role extends far beyond simple mixing. They improve dough behavior, stabilize structure, enhance softness, and significantly extend shelf life. This article explores the vital role of emulsifiers in bread, biscuit, and cake production—and how the right emulsifier can transform your product.

Can Emulsifiers Replace Fats in Low-Calorie Foods

Discover how emulsifiers transform low-calorie foods by mimicking fat's texture and stability. Learn their key applications in low-fat food formulations, from creamy dairy alternatives to moist baked goods.

Is ACETEM a Safe and Approved Food Additive

Is ACETEM (E472a) safe? Explore the science and global regulations behind Acetylated Mono- and Diglycerides, a widely approved food emulsifier. Learn about its safety profile and why it's a trusted ingredient.

GML vs Other Emulsifiers: What Makes Glyceryl Monolaurate Stand Out

Explore how Glyceryl Monolaurate (GML) compares to GMS and SSL in food applications. Learn its dual function as an emulsifier and antimicrobial agent.

How CITREM Improves Dairy and Beverage Products

Explore how CITREM (E472c) improves stability, texture, and shelf life in dairy and plant-based beverages. Ideal emulsifier for modern drink formulations.

Is LACTEM (E472b) Suitable for Vegan and Organic Foods

Discover how LACTEM (E472b), a plant-based emulsifier, supports vegan and organic food formulations with clean-label stability and texture improvement.

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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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