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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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DATEM vs. SSL in Bread Production

Compare DATEM (E472e) and SSL (E481) in bread making. Learn their functions, benefits, and best applications to optimize texture, volume, and shelf life.

Heavy Cream, Whipping Cream, and Fresh Cream: What’s the Difference?

Discover the differences between heavy cream, whipping cream, and fresh cream. Learn about fat content, usage, whipping ability, and industrial applications.

Can Whipping Cream Powder Replace Fresh Cream in Baking

Discover whether whipping cream powder can replace fresh cream in baking. Learn its advantages, applications, and why it's ideal for large-scale food manufacturing. Contact Chemsino for premium whipping cream powder.

Tween 60 Liquid vs Tween 80 Liquid: What’s the Difference?

Discover the key differences between Tween 60 Liquid and Tween 80 Liquid, two commonly used food emulsifiers. Learn how to choose the right one for your formulation based on texture, solubility, and application needs.

What Is Polysorbate 60 Liquid and How Is It Used in Food and Cosmetics?

Polysorbate 60 liquid is a high HLB, non-ionic emulsifier widely used in food and cosmetic formulations. Learn its functions, applications, dosage, and safety profile — and how it helps improve product stability and texture.

Mono-Diglycerides vs. SSL in Baking

Mono-Diglycerides and SSL emulsifiers are both vital and efficient tool for commercial baking production. They are greatly helpful for improving the texture, volume, and shelf life of baked goods. While they may appear similar, each has distinct properties that affect product performance in different ways. Let`s take a complete overview about the similarities and difference between them, and help you decide which emulsifier is best suited for your specific baking needs.

What Is DATEM and Why Is It a Key Emulsifier

Learn what DATEM (E472e) is, how it improves bread texture, volume, and shelf life, and why it's a trusted food emulsifier in baking and food processing.

Benefits of PGMS in Baking and Dairy Applications

Explore how PGMS (E477) improves texture, stability, and shelf life in baking and dairy products. Learn why food manufacturers trust CHEMSINO for quality emulsifiers.

What Is Span 80 Used in Food

Span 80 (Sorbitan Monooleate) is a non-ionic emulsifier used in food to improve texture, shelf life, and stability in oil-water formulations. Learn its key uses and benefits.

Choosing the Right Emulsifier for Vegan and Low-Fat Ice Cream

Discover the ideal emulsifiers for plant-based and low-fat ice cream. Improve texture, reduce ice crystals, and boost shelf life with CHEMSINO’s clean-label solutions.

GMS High Purity 90%: Key to Food Texture Stability

Discover how high-purity GMS 90% enhances food texture, shelf life, and emulsification. Ideal for bakery, dairy-free, and instant food applications.

What Is Polysorbate 20 Used for in Food?

Polysorbate 20 (Tween 20) is a non-ionic surfactant/emulsifier made by ethoxylating sorbitan monolaurate. Widely used in food, cosmetics, and pharma to stabilize oil-water mixtures. Safe when used within FDA limits. Compared to Polysorbate 80, it has a shorter fatty acid chain, lower HLB (16.7 vs 15), ideal for water-in-oil emulsions. Boost your product’s stability with this versatile additive.

How Mono Propylene Glycol E1520 Enhances Bakery Products

Mono Propylene Glycol (E1520) is a versatile food additive widely used in bakery products to enhance moisture retention, improve texture, and extend shelf life. As a humectant, solvent, and stabilizer, MPG helps baked goods stay soft, fresh, and flavorful longer. Learn how MPG can elevate your bakery formulations and improve product performance in today’s competitive food industry.

How to Improve the Quality of Cakes and Pastries with PGE E475

Producing consistent, high-quality cakes and pastries is essential for success in the baking industry. One key ingredient that enhances texture, volume, and shelf life is Polyglycerol Esters of Fatty Acids (PGE or E475). This versatile emulsifier improves dough stability, aeration, and moisture retention, ensuring soft, fluffy cakes and perfectly structured pastries every time. Ideal for bakeries, pastry manufacturers, and ingredient suppliers, polyglycerol esters of fatty acids halal helps optimize baking processes while maintaining superior product quality.

Characteristics and Applications of Cake Gel Powder in Baking

Cake gel powder (emulsifier/foaming agent) enhances aeration, improves texture, and extends cake freshness. Ideal for sponge cakes, pastries, and desserts, it ensures fluffy, moist results with better structure and shelf life. A must-have for professional food manufacturers.

How to Choose the Right Emulsifier for Dairy-Based Products

Choosing the right emulsifier for dairy-based products is not just about texture; it’s also about ensuring stability, preventing separation, and improving shelf life. In this article, we’ll explore how emulsifiers work in dairy applications, and how to pick the right one based on your product needs.

What’s the Best Emulsifier for Vegan Bakery Products

Discover how emulsifiers enhance vegan bakery products by improving texture, volume, and shelf life—without eggs or dairy. As plant-based baking gains popularity, finding the right vegan emulsifiers is key to achieving traditional quality. Learn which plant-based emulsifiers work best for soft, stable, and delicious vegan baked goods.

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.

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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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