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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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A Complete Guide to Cake Emulsifiers

Emulsifiers play a crucial role in cakes by enhancing their overall quality and consistency. They effectively blend ingredients together, ensuring a smooth batter with uniform distribution, which ultimately improves the cake's appearance and texture while reducing mixing time. These additives typically contain components that attract both oil and water, allowing them to bind these two typically incompatible substances. This binding action creates a stable mixture, resulting in a consistent final product that is easier to work with during the baking process.

What to Know About Propylene Glycol in Foods

Propylene glycol is produced industrially through the hydration of propylene oxide. It has almost no taste and is a chemically synthesized food additive, belonging to the alcohol class of substances, similar to ethanol. Propylene glycol e1520 is widely used in various industries such as food, pharmaceuticals, cosmetics, tobacco, and others. This is because it possesses properties like stabilizing, solidifying, anticaking, defoaming, emulsifying, humectant, and thickening. These properties make it valuable for a range of applications in these industries.

What is the Purpose of Adding Emulsifier

Emulsifiers are widely acknowledged for their diverse applications in food products. In today's blog post, we'll provide a concise overview of 14 crucial functions of emulsifiers in food and offer essential guidelines for their effective utilization.

What Are Polyglycerol Esters Of Fatty Acids

Polyglycerol esters of fatty acids are formed by the direct esterification of polyglycerol with fatty acids. They are a group of superior non-ionic surfactants and emulsifiers. With excellent emulsifying, dispersing, wetting, and stabilizing capabilities, they are extensively utilized in the food industry. This blog focuses on the E475 emulsifier, detailing its functions and applications on food products.

What Is Sodium Stearoyl Lactylate (SSL E481) Used For

SSL emulsifiers are widely used in the food industry for their versatile functionality. They play a crucial role in various food products, including bread, cakes, pastries, ice cream, margarine, and more. In this blog post, we mainly discussed the primary applications of SSL emulsifiers and common FAQs.

What are Mono and Diglycerides (E471) in Food

Mono and diglycerides, identified as E471 in food labeling, are common food additives used in various food products. They belong to the category of emulsifiers and play crucial roles in food processing and product quality enhancement. This article will give you a comprehensive overview of Mono and Diglycerides (E471), including its definition, source, uses, benefits, and is it safe.

What Are the Uses of DATEM (E472e) in Food Production

DATEM stands for "Diacetyl Tartaric Acid Esters of Mono- and Diglycerides". It is an emulsifier commonly used in food production. In this blog post, we primarily discussed the presence of DATEM emulsifiers in products such as bread, cakes, and biscuits, focusing on their functionality and benefits in these food items.

What are Major Types and Roles of Emulsifiers in Baking

Emulsifiers play a crucial role in the food industry, not only in products like bread, cakes, and biscuits but also in candies, dairy products, and oil-based products. As a result, emulsifiers have become indispensable additives in modern food processing, contributing to the production of high-quality and consistently textured food items enjoyed by consumers worldwide.

What Is PGPR (E476) In Chocolate? Uses & Benefits

PGPR (Polyglycerol Polyricinoleate), known as E476 in the EU, is a versatile emulsifier widely used in the chocolate industry to improve processing efficiency, texture, and overall quality of chocolate products. Let's explore the various aspects of PGPR in chocolate production, including its uses, benefits, regulatory considerations, and frequently asked questions.

What Are Hydrophilic Emulsifier Examples

Hydrophilic emulsifiers are a type of emulsifier that has an affinity for water molecules. They are commonly used in food, pharmaceuticals, and cosmetics to create stable mixtures of oil and water. In this blog, we will discuss major hydrophilic emulsifier examples and the difference between hydrophilic and lipophilic emulsifiers.

What Are Sorbitan Esters and Sorbitan Monostearate Span 60?

Sorbitan esters play a critical role in stabilizing emulsions and improving the texture, shelf life, and overall quality of food products. They are found in bread, cakes, ice cream, margarine, etc. In this article, we primarily introduce span emulsifiers, with an emphasis on Span 60. We highlight its distinctive properties and discuss its wide-ranging applications in the food sector.

What Emulsifier is Used in Ice Cream

Emulsifiers are essential parts in ice cream production, playing a crucial role in creating the fantastic and popular product. This post provides a comprehensive overview of ice cream emulsifiers, including why emulsifiers are used in ice cream, common emulsifiers for ice cream(Lecithin, mono- and diglycerides, Polysorbate 80, and Polyglycerol Esters of Fatty Acids), natural vs. Synthetic emulsifiers in ice cream, as well as ice cream emulsifiers buying guidance.

Polysorbate: Production, Types, and Applications

Polysorbate is a popular ingredient used in many different products including foods, cosmetics, and medications. It is a non-ionic surfactant that can work as an emulsifier, stabilizer, and dispersant. In this blog, we will talk about the common types and uses of polysorbate series.

Emulsifiers in Food: Functions and Recommended Types

Emulsifiers are essential ingredients in the food industry. They play a pivotal role in enhancing the texture, stability, and overall quality of a wide range of products. This article provides insights into the multifaceted functions of emulsifiers and recommends specific emulsifiers for various food categories.

Characteristics and Selection of Food Emulsifiers

Emulsifiers play a crucial role in the food industry by stabilizing emulsions, enhancing taste and texture, extending shelf life. They serve as indispensable additives for elevating product quality and market competitiveness. This blog explores four key characteristics of food emulsifiers and offers guidance on selecting the best emulsifier for baking.

Food Emulsifiers Trends 2024

According to trustworthy research, the food emulsifiers market reaching a value of USD 7.74 billion in 2023, and it is expected to reach USD 11.45 billion by 2032. Anticipated during the forecast period from 2023 to 2032 is a Compound Annual Growth Rate (CAGR) of 8%.

Multiple Uses and Market Outlook of Distilled Monoglyceride

Distilled Monoglyceride (DMG) serves as a prevalent additive with diverse applications. It is frequently used in several industries such as food, feed, cosmetics, etc. This blog aims to provide a detailed exploration of the manifold uses of DMG emulsifiers and their prospective market outlook.

What Are Common Emulsifiers Used in Dough Conditioners

Emulsifiers play an important role in the baking industry. They act as a kind of dough conditioner that contributes to the elevated quality of bread. Common emulsifiers in dough conditioners involve Mono- and Diglycerides, DATEM, Sodium Stearoyl Lactylate (SSL), etc. In this blog, we will explain their respective functions and benefits in detail.

Common Uses of Glycerol Monostearate in Food and Cosmetics

Glycerol monostearate (GMS) is an organic compound that belongs to the glycerol ester family. It is composed of glycerol and stearic acid. This compound is commonly used as an emulsifier and stabilizer in food, cosmetics, pharmaceuticals, and industrial sectors. This article will deepen your understanding of Glycerol Monostearate, focusing on its characteristics and versatile uses.

The Versatility of Sorbitan Monooleate in Multiple Industries

Sorbitan monooleate emulsifier is found in a range of products, including food items (salad dressings, baked goods), cosmetics (creams, lotions), pharmaceuticals (oral medications, topical creams), and industrial applications (paints, coatings). This blog mainly introduces Sorbitan Monooleate’s origin, uses, and differences between polysorbate 80.

What Are Emulsifiers For Salad Dressings

Emulsifying agents are compounds that facilitate the even mixing of two immiscible liquids, such as oil and water. In salad dressings, emulsifiers ensure the formation of a stable mixture of oil, vinegar, and other ingredients without rapid separation. Now, Let's explore emulsifiers in salad dressings and their roles.

What Are Emulsifiers in Non Dairy Creamers

As you savor coffee, have you ever wondered why it is so smooth? The secret to that silky texture often lies in the world of non-dairy creamers, where emulsifiers play an important role. These emulsifiers create the perfect synergy between water and oils. In this blog, we will talk about the roles and types of emulsifiers used in non-dairy creamer.

What Are Sodium Stearoyl Lactylate E481 Uses

Sodium stearoyl lactylate (ssl), or e481, a versatile food additive that usually as emulsifier and stabilizer. SSL emulsifier serves as a mediator between water and fat components, making it significant in achieving uniform texture and enhanced volume in baked goods and many other products. Besides, it is also widely used in cosmetics. Join this article to learn details about properties and uses of sodium stearoyl lactylate e481. And know why ssl emulsifier is so important for your products.

Functions and Uses of LACTEM 472b Emulsifier in Food

Emulsifier E472b, also known as LACTEM, is a food additive that falls under the category of emulsifiers. It helps improve texture, stability, and shelf life by preventing the separation of water and oil components in the food. This article aims to explore the functions and uses of 472b emulsifier in food.

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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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