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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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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.

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.

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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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