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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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How to Solve Common Bread Dough Problems

Bread dough issues like stickiness, poor rise, or dryness are common in both home and industrial baking. This post explains practical solutions and highlights how emulsifiers and enzymes improve dough performance and bread quality. Learn how to achieve consistent texture, volume, and softness every time.

DATEM Powder and DATEM Liquid: Differences in Bakery Production

DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, E472e) is a high-performance emulsifier that enhances dough strength, volume, and softness in bakery products. Available in both powder and liquid forms, it offers flexibility for different production needs. CHEMSINO provides high-quality DATEM emulsifiers engineered for reliable performance and improved processing efficiency.

Why Margarine Formulations Use DATEM (E472e) with CSL

This blog explores why margarine often combines DATEM (E472e) and Calcium Stearoyl Lactylate (CSL). It explains how the two emulsifiers work together to enhance texture, stability, and spreadability, ensuring consistent quality and performance in modern margarine formulations.

Sorbitan Esters and Polysorbates: Functions, Benefits, and Applications

Sorbitan esters (Span) and polysorbates (Tween) are widely used emulsifiers that enhance texture, stability, and shelf life in foods, cosmetics, and pharmaceuticals. This article explains their differences, benefits, and key applications in bakery, dairy, confectionery, and beverage products.

Comparing E472e (DATEM) with Polysorbates in Food Applications

This blog compares E472e (DATEM) and polysorbates, two widely used food emulsifiers. It explains how each works, their ideal applications, and practical tips for formulation, troubleshooting, and dosage. Learn when to choose DATEM for dough strength and structure or polysorbates for solubilizing flavors and stabilizing emulsions.

Food Grade vs. Industrial Grade Glyceryl Monostearate

Glyceryl Monostearate (GMS) is a versatile emulsifier used across food and industrial sectors. While food-grade GMS ensures safety and compliance for bakery, dairy, and confectionery, industrial-grade GMS delivers technical performance in plastics, textiles, and personal care. Understanding their differences helps manufacturers select the right solution for their applications.

Medium Chain Triglycerides for Functional Beverages and Sports Drinks

Functional beverages and sports drinks are increasingly including ingredients that do more than hydrate. Medium Chain Triglycerides (MCTs) are one such ingredient, rapidly converted by the body into energy. This article covers what MCTs are, their benefits, typical beverage applications, and important considerations for formulation and health.

Mono-Propylene Glycol vs Propylene Glycol

When sourcing ingredients for food, cosmetics, or pharmaceuticals, it’s easy to confuse Mono Propylene Glycol (MPG) with Propylene Glycol (PG). Although they share a similar chemical base, their grades, purity levels, and uses are not the same. This guide explains what each term means, how they differ, and how to select the right one for your application.

What Are Medium Chain Triglycerides (MCT) in Foods?

Medium Chain Triglycerides (MCT) are easily digestible fats that provide quick energy, enhance creaminess, and improve shelf life. Widely used in bakery, dairy, beverages, and sports nutrition, MCTs support functional, keto-friendly, and innovative food formulations.

Emulsifier and Stabilizer Solutions for Cloudy Plant-Based Yogurt Drinks

Plant-based yogurt drinks often face cloudiness and sedimentation due to proteins, fibers, and oils in soy, oats, almonds, coconut, or peas. Strategic use of emulsifiers and stabilizers, such as GMS 90%, PGMS, xanthan gum, and pectin, ensures creamy texture, uniform fat distribution, and long-lasting stability. This guide covers recommended ingredient combinations, dosage, and processing considerations for creating visually appealing, shelf-stable plant-based yogurt drinks.

How to Choose Emulsifiers for High-Protein Nutrition Bars?

High-protein nutrition bars often face challenges like hardening, moisture migration, and uneven texture. Emulsifiers—including DATEM, SSL, GMS, PGPR, and MCT—help manufacturers maintain softness, improve mixing, extend shelf life, and ensure consistent quality. This guide explores how to choose and combine emulsifiers effectively for high-protein bars.

Polyglycerol Esters (PGE) vs. Sorbitan Esters in Margarine Applications

Emulsifiers are essential in creating margarines that stay smooth, stable, and easy to use. Among them, Polyglycerol Esters (PGE) and Sorbitan Esters are two of the most popular choices. While PGEs improve creaminess and prevent oil separation, Sorbitan Esters provide firmness and structure, especially for bakery margarines. This article compares their roles, benefits, and applications, helping food manufacturers choose the right emulsifier system for today’s demanding margarine market.

How Do Emulsifiers Support Gluten-Free Baking?

Gluten-free baking can be tricky because dough often lacks the structure and elasticity of wheat-based dough. Emulsifiers play a key role in making breads and cakes softer, lighter, and longer-lasting, helping manufacturers deliver high-quality gluten-free products that consumers love.

How to Prevent Oil Migration in Confectionery?

Oil migration is a common challenge in chocolates and confectionery with nut, caramel, or cream fillings. It leads to fat bloom, texture loss, and shorter shelf life. Preventing oil migration requires the right combination of emulsifiers, barrier layers, and stable fat systems. In this blog, we explain the causes of oil migration, its impact on chocolate quality, and practical solutions food manufacturers can use to protect their confectionery products.

Whipping Cream vs. Whipping Cream Powder

Whipping cream and whipping cream powder are both popular in bakery, desserts, and beverages, but they serve different needs. Fresh cream delivers authentic dairy flavor, while cream powder offers long shelf life, easy storage, and consistent performance. This article explains their key differences, benefits, and applications to help food manufacturers choose the right option.

PGPR and Carrageenan in Plant-Based Dairy Alternatives

Creating smooth, creamy, and stable plant-based dairy products is challenging. PGPR and carrageenan improve emulsification, texture, and mouthfeel in plant-based milk, yogurt, creamers, and vegan cheese. This blog explores their functions, applications, and synergy, helping manufacturers deliver tasty, shelf-stable, and clean-label dairy alternatives.

PGPR and Maltogenic Amylase for Soft Bakery Products

Dryness and staling quickly reduce the appeal of breads and pastries. This blog explores how combining PGPR (E476) and Maltogenic Amylase helps industrial bakeries maintain softness, improve texture, and extend shelf life for soft breads, cakes, and frozen dough, all while supporting clean-label and sustainable practices.

Medium Chain Triglycerides (MCT): Benefits, Functions, & Applications

Medium Chain Triglycerides (MCT) are unique fats rapidly absorbed by the body, delivering quick energy and functional benefits. From sports nutrition and ketogenic diets to bakery, beverages, and medical formulas, MCT oil and powder are essential ingredients shaping modern food and health innovations.

Emulsifiers and Nisin for Processed Meat Preservation

Processed meat is prone to microbial spoilage, texture instability, and nutrient loss. Combining emulsifiers with nisin creates a dual-action solution: emulsifiers stabilize fat and water for better texture and juiciness, while nisin naturally inhibits harmful bacteria. This synergy extends shelf life, enhances food safety, and supports clean-label formulations, enabling manufacturers to deliver consistent, high-quality processed meat products.

Glycerol Monostearate with Agar-Agar for Confectionery

Glyceryl Monostearate (GMS) combined with Agar-Agar offers confectionery manufacturers a reliable solution for texture, stability, and clean-label compliance. From gummies and jellies to marshmallows and sugar-free desserts, this combination ensures smooth emulsification, firm gels, and extended shelf life, meeting the growing demand for plant-based and high-quality confectionery products.

Emulsifier E472a, E472b, E472c, E472e Functions & Uses

The E472 emulsifier series (E472a, E472b, E472c, E472e) are versatile food additives that stabilize oil–water systems, improve dough strength, enhance texture, and extend shelf life. Widely used in bakery, dairy, confectionery, and beverages, these emulsifiers ensure consistent quality and performance. CHEMSINO supplies high-quality E472 emulsifiers to support reliable food production worldwide.

Boosting Bread Quality with Emulsifiers and Fungal Amylase

Emulsifiers and fungal amylase are essential ingredients in modern bread making, working together to improve dough handling, texture, volume, and freshness. From pan bread and frozen dough to whole grain and artisan loaves, the right blend of emulsifiers and enzymes helps bakeries deliver consistent, high-quality bread while reducing costs. Chemsino provides premium emulsifiers and enzymes tailored for industrial and artisan baking needs.

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).

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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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