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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

Medium Chain Triglycerides (MCT)

Medium Chain Triglycerides Oil (MCT Oil)Medium Chain Triglycerides Powder (MCT Powder)

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

Medium Chain Triglycerides (MCT)

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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What Are Fatty Acids? A Practical Guide for the Food Industry

Fatty acids are everywhere in the food industry, even if we don`t always talk about them directly. If you are working with emulsifiers, bakery ingredients, or processed foods, you are already using fatty acids—just in a different form.

Polyglycerol Esters (PGE) vs Distilled Monoglycerides (DMG)

Polyglycerol Esters (PGE) and Distilled Monoglycerides (DMG) are widely used food emulsifiers that play an important role in improving texture, stability, and overall product quality. Although both help create stable and uniform systems, they differ in structure and performance. Understanding how PGE and DMG work in different applications helps manufacturers choose the right ingredient for better formulation results and more consistent production.

Common FAQs About Propylene Glycol Esters (PGMS)

Propylene Glycol Esters (PGMS, E477) is a go-to emulsifier for aerated food products — from sponge cakes and whipped toppings to ice cream and non-dairy creamers. But choosing the right grade, using the correct dosage, and knowing how to combine it with other emulsifiers makes a real difference in production results. This article answers the ten most common questions buyers and formulators ask about PGMS — covering grades, dosage, solubility, emulsifier combinations, storage, certifications, and regulatory approval.

Frequently Asked Questions about Sodium Stearoyl Lactylate (SSL)

This FAQ article explains everything you need to know about Sodium Stearoyl Lactylate (SSL, E481), a widely used food emulsifier. It covers typical usage levels in bakery and dairy applications, the differences between SSL and CSL, proper storage conditions, required supply documentation, purity grades, gluten-free compatibility, and global regulatory approval. Ideal for food manufacturers and buyers evaluating SSL for formulation and sourcing.

What RSPO Certification Means for Palm-Based Emulsifiers

RSPO certification plays a key role in ensuring the responsible sourcing of palm-based emulsifiers such as E471, DATEM, and SSL. This guide explains what RSPO covers, how different certification models work, and what buyers need to verify when sourcing for global markets.

Emulsifiers in Sausage Processing

Sausage processing relies on stable fat-water-protein emulsions, and emulsifiers for sausage processing are critical to avoiding fat separation, excessive cooking loss, and inconsistent texture. This blog breaks down the most common emulsifiers (E471, SSL E481, CSL E482, DATEM, lecithin E322), how they stabilize sausage emulsions, typical usage levels, and key process conditions (temperature, protein extraction) for success. Discover how emulsifiers like SSL E481 and E471 reduce sausage cooking loss, why they don’t affect flavor, and solutions to common emulsion breakdown problems in sausage production.

Polyglycerol Esters of Fatty Acids: Chemistry & Applications

Polyglycerol Esters of Fatty Acids (PGE), also known as E475, are multifunctional emulsifiers valued for their strong performance and adaptability. Widely applied in food systems and beyond, they provide stable emulsification, improved texture, and formulation flexibility, making them an essential ingredient in modern product development.

A Buyer’s Guide to Importing Food Emulsifiers from China

A complete buyer’s guide to importing food emulsifiers from China. Learn how to choose the right GMS, SSL, DATEM, PGPR, and Polysorbates, verify certifications, test samples, and select a reliable China food emulsifier supplier for your business.

Polyglycerol Esters of Fatty Acids (PGE) in Flavored Waters

Flavor oils and water don't mix on their own — and in a product as simple as flavored water, separation shows immediately. Polyglycerol Esters of Fatty Acids (PGE, E475) help disperse and stabilize flavor oils at very low concentrations, keeping flavored water clear, consistent, and shelf-stable. This article covers how PGE works in low-fat beverage systems, the right way to use it in production, how it compares to polysorbates and lecithin, and answers the most common formulation questions.

Oil-in-Water vs Water-in-Oil Emulsions in Food

Emulsions play a crucial role in food processing, forming the basis of many everyday products like milk, mayonnaise, butter, and margarine. These systems combine two immiscible liquids—typically oil and water—stabilized with emulsifiers. Understanding oil-in-water (O/W) and water-in-oil (W/O) emulsions helps food manufacturers choose the right formulations and emulsifiers for optimal texture, stability, and quality in their products.

Food Emulsifiers in Pasta (Italian Pasta) Production

This blog explains the key functions of food emulsifiers in industrial Italian pasta production. It covers common emulsifiers such as DMG, SSL, CSL and DATEM, their roles in solving stickiness, dough structure and staling issues, and their different applications in dried, fresh, and egg pasta to ensure stable production and better cooking quality.

Key Cold Chain Considerations for Food Emulsifiers

Cold chain management is not only important for perishable foods but also for food emulsifiers. Temperature and humidity can affect their performance without visible damage, leading to issues like poor texture or unstable emulsions. Proper storage and transport are essential to maintain consistent quality.

Best Emulsifiers for Water-in-Oil Emulsions

Water-in-oil (W/O) emulsions are essential in food products like margarine, butter spreads, chocolate, and fat-based fillings. Using the right emulsifier ensures stable dispersion of water in oil, improves texture and mouthfeel, prevents separation, and enhances processing efficiency in food manufacturing.

How to Read a Food Emulsifier E-Number Label

E-numbers are the standardized codes used to identify food additives on labels worldwide. For food manufacturers and buyers, knowing what these codes mean — especially for emulsifiers like E471, E472e, and E472c — makes it easier to evaluate formulations, ensure compliance, and make better sourcing decisions. This article breaks down the most common emulsifier E-numbers, explains how to read an ingredient label step by step, and clears up the most common misconceptions.

Emulsifiers in Fat Reduction Formulations

Reducing fat in food products often leads to challenges in texture, stability, and mouthfeel. Emulsifiers play a key role in solving these issues by stabilizing emulsions, improving structure, and maintaining product quality. This article explains how emulsifiers function in fat-reduction formulations, which emulsifiers are commonly used, and how they help maintain texture and shelf life across different food applications.

Citric Acid Esters of Mono- and Diglycerides (CITREM) in Food

Citric Acid Esters of Mono- and Diglycerides (CITREM, E472c) are multifunctional food emulsifiers widely used in bakery, margarine, dairy, confectionery, sauces, and plant-based food products. They help improve emulsification, dough stability, fat structure, and product consistency. With reliable performance, CITREM supports better texture, processing efficiency, and shelf life in modern food manufacturing.

SP vs. Traditional Cake Emulsifiers: What's the Difference?

Cake emulsifiers play an important role in improving batter stability, aeration, and final cake texture. Traditional cake emulsifiers such as GMS, PGMS, lecithin, PGPR, and SSL are often used individually or in custom blends to achieve specific functions. SP, however, is a compound emulsifier designed to combine several functional effects in one ingredient. Understanding the differences between SP and traditional cake emulsifiers helps bakers and food manufacturers select suitable solutions for different cake formulations and production needs.

Why SP Emulsifier Is Essential for Sponge Cake Production

SP emulsifier plays a key role in modern sponge cake production. By stabilizing fragile egg foam, it helps bakers achieve better aeration, consistent volume, and a finer crumb structure. This article explains how SP emulsifier works, its benefits in industrial baking, recommended usage levels, and why it is difficult to replace with conventional emulsifiers.

Glycerol Monolaurate (GML): Properties, Functions, and Applications

Glycerol Monolaurate (GML) is a versatile food ingredient that functions as both an emulsifier and a broad-spectrum antimicrobial agent. Its unique combination of emulsifying, antibacterial, and anti-inflammatory properties allows it to perform multiple roles in a single formulation, making it valuable for bakery, beverage, dairy, and nutritional products. GML helps improve texture, extend shelf life, and support food safety in a wide range of applications.

How Distilled Monoglycerides Improve Bread Softness and Volume

This article explains how distilled monoglycerides (DMG, E471) improve bread quality in commercial baking. It covers the practical mechanisms behind better loaf volume, softer crumb texture, and extended shelf life, as well as typical usage levels and how DMG works within bread improver systems.

Key Specifications to Check When Buying CITREM E472c Emulsifier

This article explains the critical technical specifications to evaluate when purchasing CITREM E472c emulsifier. It covers composition ranges, purity indicators, safety limits, and practical quality checks to help food manufacturers ensure stable performance and reliable sourcing.

What Is MCT Oil Used For

MCT oil (Medium Chain Triglycerides) is a widely used functional lipid in the food and nutrition industry, valued for its fast energy release, metabolic efficiency, and formulation flexibility. Commonly applied in ketogenic products, sports nutrition, functional foods, and dietary supplements, MCT oil supports both physiological performance and technical formulation needs. This article explores how MCT oil works, where it delivers real value, and what manufacturers should consider when using it in modern product development.

Frequently Asked Questions About Lactem E472b

Lactem E472b is a food-grade emulsifier used in bakery, confectionery, dairy, and plant-based products to improve texture, stability, and processing consistency. This FAQ guide explains its functions, applications, differences from other E472 emulsifiers, safety, usage, storage, and sourcing, helping food manufacturers understand and use it effectively.

Emulsification Challenges in Coconut Beverages and Practical Solutions

Coconut beverages are popular for their rich flavor and plant-based appeal, but maintaining stable emulsification can be challenging due to the unique properties of coconut oil. This article explains common emulsification problems in coconut beverages and outlines practical, proven solutions to improve stability, texture, and processing performance in commercial production.

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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

Medium Chain Triglycerides (MCT)

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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