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Emulsifier List

Distilled Monoglycerides (DMG )

DMG Distilled Monoglycerides

Glycerol Monostearate (GMS)

GMS High Purity 90% GMS powder Mono-di glycerides /GMS 40/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 )

Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 80%)Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem 100%)Diacetyl Tartaric Acid Ester of Mono-and Diglycerides (Datem High Acid Value)

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%）

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)

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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)

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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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How Emulsifiers Improve Shelf Life in Baked Goods

The bakery industry relies heavily on emulsifiers to produce high-quality products that are not only delicious but also have an extended shelf life. Emulsifiers play a crucial role in maintaining the freshness, texture, and overall quality of baked goods. In this article, we will discover how emulsifiers work and their significant impact on extending the shelf life of baked goods.

What is Monopropylene Glycol Used for Food

Monopropylene Glycol (MPG) is a highly versatile compound used in various industries. This blog covers Mono Propylene Glycol extensively, detailing its sources and advantages. We also examine its key applications in the food industry and its diverse uses in other sectors.

What are Synthetic Emulsifiers in Food

Synthetic emulsifiers play a crucial role in modern food production, helping to create products with desirable textures, extended shelf lives, and consistent quality. This blog post focuses on synthetic emulsifiers, exploring their various types, and advantages, and offering practical advice on how to select the right emulsifier for your needs.

What Emulsifiers Are Used in Chewing Gum

Chewing gum has been a popular treat for many years, enjoyed by people of all ages around the world. One of the key factors in creating the perfect chewing gum is the use of emulsifiers.

What is Sodium Stearoyl Lactylate (E481) in Food & is SSL Vegan?

In the food industry, Sodium Stearoyl Lactylate (E481) is essential for improving texture, enhancing stability, and extending shelf life across a wide range of products, particularly in baked goods and processed foods.
This blog aims to explore the versatility of Sodium Stearoyl Lactylate (E481) in various food applications. It also seeks to address common questions about SSL emulsifier, providing comprehensive insights for readers.

A Complete Guide to Food Grade Polysorbate 80

Food grade Polysorbate 80 is a common non-ionic surfactant and emulsifier widely used in the food industry. In this blog post, we primarily introduce food-grade Polysorbate 80 and its various applications.

5 Common Types of Food Emulsifiers and Their Uses

Among the most commonly used food emulsifiers are mono- and diglycerides (DMG), polysorbates/Tween, propylene glycol (PG), propylene glycol fatty acid esters (PGE), and sodium stearoyl lactylate (SSL). This article explores these emulsifiers, detailing their characteristics, functions, and specific applications in the food industry.

What is Calcium Stearoyl Lactylate(CSL) in Food

Calcium stearoyl lactylate, often abbreviated as CSL, is a versatile emulsifier. It is extensively employed in the food industry for its functional properties. In this blog, we will center around CSL emulsifier, detailing its benefits and uses in food.

What Are Monoglycerides and Are They Safe to Consume

Monoglycerides are additives commonly used in food items to improve texture and facilitate the blending of ingredients. Here, we discuss Monoglycerides, covering what they are, how they're made, and their wide-ranging uses across different food items.

Different Types of Glycerol Monostearate: Properties and Applications

Glycerol Monostearate (GMS) E471 is a versatile and widely used emulsifier, stabilizer, and thickening agent across various industries, including food, pharmaceuticals, and cosmetics. Its different forms—powder, liquid, flake, tablets, and high lodine value—each have unique characteristics and applications. This article discuss these different forms, detailing their specific properties and applications.

Glycerol Monostearate (GMS) Uses and Suppliers

Glycerol Monostearate (GMS) emulsifier is highly regarded for its versatile applications across multiple industries, offering a wide array of benefits. This article explores the manifold uses of Glycerol Monostearate in diverse industrial sectors, distinguishing it from glycerol, and highlights reputable suppliers and producers like CHEMSINO.

What Are The Stabilizer And Emulsifiers In Ice Cream

Ice cream emulsifiers and stabilizers are crucial for maintaining the delicious taste and ideal texture of ice cream. They help prevent crystallization and keep the product consistent and enjoyable. Join us as we take a closer look at the roles and types of emulsifiers and stabilizers used in ice cream.

A Complete Guide to Glycerol Monostearate (GMS)

Glycerol Monostearate (GMS) is a versatile compound widely used across various industries, particularly in food, pharmaceuticals, and cosmetics. This article provides a comprehensive overview of GMS E471 additive, detailing its properties, features, types, and applications.

What is Polyglycerol Esters of Fatty Acids (PGE) Emulsifier?

Polyglycerol Esters of Fatty Acids (PGE) are highly effective emulsifiers widely used in the food industry. Derived from natural sources, PGEs are created through the esterification of polyglycerol with fatty acids. Known for their excellent emulsifying properties, PGEs are indispensable in creating stable, high-quality food products.

Why Are Emulsifiers Added To Margarine

In margarine production, emulsifiers are vital for stabilizing the mixture of water and oil. In this article, we primarily discussed the relationship between margarine and emulsifiers, as well as common margarine emulsifiers.

What is acetic acid esters of mono and diglycerides used for

Acetic acid esters of mono and diglycerides, commonly referred to as acetylated mono and diglycerides or ACETEM, play a crucial role in the food industry and beyond. Understanding the various applications of acetic acid esters of mono and diglycerides E472a can provide insights into their importance in modern manufacturing and product development.

Why Are Emulsifiers Added To Bread

In bread making, emulsifiers are essential ingredients that improve dough handling, enhance bread volume and texture, and extend shelf life. In this article, we discuss the functions of emulsifiers in bread and the common bread emulsifiers.

What Are Different Types of Propylene Glycol Liquid

Did you know there are different types of propylene glycol available? Understanding the distinctions between propylene glycol grades can greatly impact its effectiveness in various fields. This serves as a reference for customers looking to buy propylene glycol. Let's explore these categories in detail.

How CITREM E472c Is Used in the Food Industry

Citric Acid Esters of Mono- and Diglycerides (CITREM), designated as e472c, is a crucial and versatile ingredient in contemporary food processing. Its applications span across a wide array of food products including margarine, chocolate, dry yeast, baking, and sauces. In this blog, we will delve into the various roles of CITREM in the food industry, highlighting its multifaceted uses and benefits.

What Is Polyglycerol Polyricinoleate (PGPR) in Food

Ever wondered what gives chocolate its silky texture? Let's uncover the secret: Polyglycerol Polyricinoleate (PGPR) emulsifier. In this blog post, we'll explore the fascinating world of PGPR emulsifiers and uncover their roles and uses in the food industry.

What Is Polysorbate 40 In Food? Properties & Uses

Polysorbate 40, or Tween 40, scientifically known as polyoxyethylene (20) sorbitan monopalmitate, is an important additive widely used in the food industry, famous for its role as an emulsifier and surfactant. As part of the polysorbate family, Polysorbate 40 shares many functional properties with its relatives, such as Polysorbate 20 and Polysorbate 80. This article delves into the properties, uses, and benefits of Polysorbate 40 in food applications.

Propylene Glycol Monostearate (PGMS) E477 Emulsifier Food Grade Types and Applications

Propylene Glycol Monostearate (PGMS) is a versatile and widely-used emulsifier in the food, cosmetics, and pharmaceutical industries. As a derivative of stearic acid and propylene glycol, PGMS excels in stabilizing emulsions, enhancing texture, and extending shelf life.

Polysorbate 80 VS. Polysorbate 20: What's the Difference

In everyday products like food, pharmaceuticals, and cosmetics, additives are vital. Polysorbate 80 and Polysorbate 20, both surfactants, are commonly encountered. Despite their similar names, they have distinct applications. This article will elucidate the disparities between Polysorbate 80 and Polysorbate 20, aiding in better understanding their utility in different contexts.

What Emulsifiers Are Used In Confectionery And Chocolate

Confectionery manufacturers are deeply committed to crafting confections of unmatched quality, both in appearance and taste. At the core of this dedication lies the strategic use of emulsifiers.
In our blog, we'll explore the crucial role of emulsifiers in confectionery, discussing how they enhance the quality and consistency of sweets. We'll also provide examples of commonly used emulsifiers in confectionery and chocolate.

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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)

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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