Chemsino Bread Preservative is a high-performance solution designed to extend bread freshness and shelf life. It inhibits mold and microbial growth, maintains softness and moisture, and ensures consistent quality. Ideal for industrial and artisanal baking, it reduces waste while supporting stable storage and distribution.

Chemsino Xylanase is a high-efficiency baking enzyme that breaks down hemicellulose in dough, improving gas retention, dough extensibility, and crumb structure. It enhances bread volume, softness, and shelf life, while supporting consistent quality in industrial and artisanal baking processes for a smoother, more uniform final product.

Glucose Oxidase is a specialized baking enzyme that strengthens dough by oxidizing glucose, improving dough stability, gas retention, and elasticity. It enhances bread volume, crumb structure, and texture while supporting consistent quality, making it ideal for industrial and artisanal bakery applications.

Maltogenic amylase, a specialized α-amylase, hydrolyzes amylopectin to produce maltose, oligosaccharides, and small dextrins. This action delays starch retrogradation, reduces staling, and prevents entanglement between starch granules and protein macromolecules, improving bread softness, shelf life, and overall quality in baked goods.

Lipase, a member of the carboxyl ester hydrolase family, catalyzes the gradual hydrolysis of triglycerides into glycerol and free fatty acids. Widely used in food, baking, and industrial applications, it enhances fat modification, dough properties, and overall product quality. CAS No.: 9001-62-1.

Fungal α-amylase, derived from Aspergillus oryzae via fermentation and purification, catalyzes starch hydrolysis to produce maltose syrup. Widely applied in baking, brewing, and other food industries, it enhances sugar yield, dough performance, and process efficiency. CAS No.: 9000-90-2.

Sodium Diacetate is a multifunctional food additive combining sodium acetate and acetic acid, widely used as a preservative and pH regulator. It helps inhibit mold and bacterial growth while enhancing flavor with a mild vinegar note, making it ideal for bakery, snacks, meat products, and ready-to-eat foods.
CAS No. 126-96-25

Sodium Benzoate is a widely used food preservative that inhibits the growth of bacteria, yeast, and fungi in acidic foods and beverages. It helps extend shelf life, maintain freshness, and preserve flavor in products such as soft drinks, sauces, pickles, and fruit juices.

Calcium Propionate is a widely used food preservative that effectively inhibits mold and bacterial growth in baked goods, extending shelf life and maintaining freshness. Commonly applied in bread, pastries, and other bakery products, it helps preserve softness, flavor, and texture while supporting safe storage and distribution, making it a reliable solution for both industrial and artisanal baking.
CAS No. 4075-81-4

Potassium Sorbate is a versatile food preservative widely used to inhibit mold, yeast, and microbial growth in bakery, dairy, beverages, and other processed foods. It helps maintain freshness, flavor, and texture while extending shelf life, ensuring consistent quality and safe storage for both industrial and artisanal applications.
EEC NO. E202

Lactic Acid Esters of Mono- and Diglycerides (LACTEM) are effective food emulsifiers used to improve dough strength, elasticity, and gas retention. Commonly applied in bakery products, they enhance volume, crumb softness, and texture while ensuring stable processing performance and consistent quality in both industrial and artisanal baking.
EEC NO. E472b
CAS NO. 1006-30-0

Polyglycerol Esters of Fatty Acids (PGE) are versatile food emulsifiers that improve stability, texture, and aeration in a wide range of applications. Commonly used in bakery, dairy, and confectionery products, they enhance volume, mouthfeel, and consistency while supporting uniform emulsification and reliable processing performance in both industrial and artisanal production.

Polyglycerol Esters of Fatty Acids (PGE) are effective emulsifiers that enhance stability, improve texture, and support aeration in bakery, dairy, and confectionery products, ensuring consistent quality, better mouthfeel, and reliable processing performance in food applications.

Sodium Stearoyl Lactylate (SSL) is a widely used food emulsifier that strengthens dough, improves gas retention, and enhances bread volume and crumb structure. Commonly applied in bakery products, it delivers a softer texture, better sliceability, and extended shelf life while ensuring consistent processing performance in both industrial and artisanal baking applications.

Calcium Stearoyl Lactylate (CSL) is an effective food emulsifier used to strengthen dough, improve gas retention, and enhance bread volume and crumb structure. Widely applied in bakery products, it contributes to better texture, increased softness, and improved slicing performance, while supporting stable processing and extended shelf life in industrial and artisanal baking.

Propylene Glycol Esters (PGEs) are versatile food emulsifiers widely used to improve texture, stability, and aeration in bakery, dairy, and confectionery products. They enhance dough handling, increase volume, and create a smoother mouthfeel while supporting consistent processing performance and extended shelf life in various food applications.

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) are functional emulsifiers widely used to strengthen dough and improve processing performance. They enhance gluten structure, increase gas retention, and support better dough stability. Common in yeast-leavened products, DATEM helps achieve improved volume, uniform crumb, and reliable results in bakery production.

Distilled Monoglyceride (DMG, E471) is a high-purity food emulsifier widely used to improve texture, stability, and moisture retention in food products. It enhances dough strength, aeration, and crumb softness in bakery applications, while supporting emulsification and consistency in dairy, margarine, and processed foods for reliable, high-quality production.

Polysorbate 60 (Tween 60) is a non-ionic emulsifier widely used to stabilize oil-in-water emulsions in food applications. It improves texture, enhances aeration, and supports consistent product quality. Commonly applied in bakery, whipped toppings, and dairy products, it helps achieve smooth structure, better volume, and reliable processing performance across various formulations.

Propylene Glycol (E1520) is a versatile liquid widely used as a solvent, humectant, and carrier in food, pharmaceutical, and cosmetic applications. It helps retain moisture, improve texture, and enhance ingredient stability. With excellent solubility and low toxicity, it ensures consistent performance and reliable quality across various industrial and food processing uses.

Sorbitan Monolaurate (SP-20, E493) is a non-ionic emulsifier widely used to stabilize oil-in-water and water-in-oil systems. It improves dispersion, enhances texture, and supports consistent product quality. Commonly applied in food, cosmetics, and pharmaceuticals, it offers reliable performance in emulsification and formulation stability. CAS No.: 1338-39-2.

Distilled Monoglycerides are highly refined emulsifiers valued for their strong dispersing and stabilizing performance in food systems. They help ensure even fat distribution, improve product structure, and support smoother processing. Widely applied in bakery, dairy, and confectionery products, they contribute to consistent texture, enhanced appearance, and dependable functionality across a broad range of food formulations.