Diacetyl Tartaric Acid Ester of Mono-and Diglycerides Application

Polysorbate 80 Powder a co-sprayed emulsifier system, Which widely used in ice cream as emulsifying agent and other frozen dessert products.

MonoPropylene Glycol is used as the carrier of medicine and agent for particle medicine, as a solvent of perfume and edible pigment, emollient in food packing, and anti-adhesive, as humidor, emollient and solvent. It also can be used as tobacco flavor, lubricated solvent, and preservative. As the raw material of non-saturated alkyd resin, plasticizer, dehydration, surface active agent, solidification agent, and cohesive agent. It also used in paint industry, pesticide industry and dope industry etc.

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. Used in cream to make the product stable, uniform and delicate.

1. Efficient processing

2. Improved product quality

3. Keep shelf life longer

4. Improve oil quality

5. Used with PGE for cake gel production

Distilled monoglyceride is a white powder lipophilic non-ionic surfactant, used as an emulsifier in food, cosmetics, medicine, and other fields. Distilled monoglyceride is a high-quality and high-efficiency edible emulsifier, which has the functions of emulsification, dispersion, stabilization, foaming, defoaming, and starch anti-aging. It is an internationally recognized, non-toxic, harmless, safe, and high-quality food additive. It is derived from kosher-certified materials for wider acceptance of use.

1. Enhance the elasticity, toughness and air retention of dough, increase the volume of bread and steamed bread, and improve the organizational structure.
2. Make cookies easy to demoulding, neat appearance, clear layers, crispy taste.
3. Combined with gluten in wheat flour, increase the elasticity and stability of gluten, make the dough fluffy and soft, and not easy to aging, can be used for pastry and bread, the maximum use of 2.0g/ kg.
4. In cakes, the use of sodium lactate can help manufacturers produce cakes with a softer texture, finer cellular structure and longer shelf life.
5. It can make spicy food more pliable and soft and prolong the shelf life.

GMS Source
The common vegetable sources of fatty acids and glycerol are as follows:

Palm oil
Coconut oil
Soybean oil
Rapeseed oil
Sunflower oil
Cottonseed oil

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.

3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.

4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.

5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

GML is an excellent food emulsifier and an internationally recognized safe, efficient and broad-spectrum bacteriostatic agent, and probiotic efficacy. It is used in food preservation and preservation, significantly extending the shelf life of food. Milky white granular or flaky solid, dispersible in hot water, soluble in ethanol and hot oil. The advantage of monolaurin is that it is a safe and efficient fungicide, better than sorbic acid, benzoic acid, parabens, etc. It is used in bread, cakes, steamed bread and moon cakes, functional foods and health care products.

DATEM APPLICATIONS: Diacetyl Tartaric Acid Esters of Mono and Diglycerides can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

Citrem E472c, also known as Citric Acid Esters of Mono- and Diglycerides (CAS NO. 36291-32-4), is a highly effective emulsifier widely used in food and beverage applications. As a trusted Citrem E472c Supplier, we provide high-quality products that enhance stability, texture, and shelf life in dairy, bakery, and margarine formulations. Whether you need a reliable Citrem emulsifier for improved oil-water emulsification or aeration, we’ve got you covered. Contact us today for competitive pricing and free samples!

Propylene Glycol is a water-white sticky-thick hydrophilic liquid£¬with the stable character. Propylene glycol is an important raw material for unsaturated polyester, epoxy resin, and polyurethane resin. The amount in this area accounts for about 45% of the total consumption of propylene glycol. This unsaturated polyester is used in large quantities for surface coatings and reinforced plastics.

Sodium Stearoyl Lactylate has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc., and is used in bread, steamed bread, instant noodles, noodles, dumplings and other noodle products.

DATEM is one of the most popular emulsifiers to be applied in baking field. when making bread, DATEM makes the bread puff up and soft, with even air bubbles.

In non-dairy creamer, after adding DATEM, the texture is more delicate and stable.

Adding DATEM to quick-frozen noodle products can improve crystallization and increase yield.Chemsino can customize Datem for different applications,welcome to consult

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. ¢Æ LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. ¢Ç For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. ¢È Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. ¢É Used in cream to make the product stable, uniform and delicate.

LACTEM plays the role of emulsifying, stabilizing, and increasing air retention, and can be used in cakes, butter and other fields. ¢Å Form complexes with starch to prevent starch swelling and loss, improve starch gelatinization characteristics, and prevent aging retrogradation. ¢Æ LACTEM used in all kinds of grease to improve the compatibility of oil and water and prevent oil-water separation during storage. ¢Ç For meat products, it can improve the water storage capacity of sausages and hams, and prevent oil-water separation. ¢È Increase the willfulness and air retention of the dough, improve the structure, and increase the baking volume. ¢É Used in cream to make the product stable, uniform and delicate.

Mainly used in cosmetics, medicine, and textile industries as water-in-oil emulsifiers, wetting agents, and lubricants for machinery. Non-ionic surfactants, used as emulsifiers, stabilizers, thickeners, lubricants, softeners, antistatic agents, dispersants, cosolvents, antirust agents, finishing agents and spinning aids, etc.

Polysorbate has strong emulsification,dispersion and stabilization effect , widely used in candy,ice cream,biscuits and others.

Propylene Glycol is a water-white sticky-thick hydrophilic liquid£¬with the stable character.Propylene glycol is an important raw material for unsaturated polyester, epoxy resin, and polyurethane resin. The amount in this area accounts for about 45% of the total consumption of propylene glycol. This unsaturated polyester is used in large quantities for surface coatings and reinforced plastics.

Mono-and diglycerides is a kind of widely used grease chemical products, It is a widely used and high dosage emulsifier in food and daily chemical industry.White waxy flake or solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in the water, is water-in-oil type emulsifier.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water,can be used for emulsification, aging resistance, gluten fortifying,etc. In yeast-raised bakery products, lactylates can be used to offer excellent dough matching properties, to increase bread volume and to improve the crumb softness. And they can provide good yeast-raised dough strengthening effects.

Calcium stearyl lactylate is an ivory powder or flake-shaped solid. Dispersed well in hot water, can be used for emulsification, aging resistance, gluten fortifying, etc. CSL has the function of strengthening the dough, emulsifying, anti-staling, extending shelf life, etc. And can be widely used in bakery, noodles, dumplings, etc.

PGE is dispersible in water and soluble in oil. It is used in milk as an emulsifier, in products containing acid and salt, and in foods as a modifier to control the crystallization of fats.

Sodium Stearoyl Lactylate has the functions of strengthening, emulsifying, anti-aging, keeping fresh, etc. And it is used in bread, steamed bread, instant noodles, noodles, dumplings, and other noodle products.

Calcium stearyl lactylate is ivory powder or flake-shaped solid. Dispersed well in hot water,can be used for emulsification, aging resistance, gluten fortifying,etc.CSL has the function of strengthening the dough ,emusifying ,anti-staling,enlonging shelflife etc .And can be widely used in bakery ,noodles ,dumplings etc.

Distilled monoglyceride is a white powder lipophilic non-ionic surfactant,Used as an emulsifier in food, cosmetics, medicine and other fields.Distilled monoglyceride is a high-quality and high-efficiency edible emulsifier, which has the functions of emulsification, dispersion, stabilization, foaming, defoaming and starch anti-aging. It is an internationally recognized non-toxic, harmless, safe and high-quality food additive. It is derived from Kosher certified materials for wider acceptance of use.

Glycerol Monostearate (GMS) Non-GMO Gluten-Free Vegan

Glycerol Monostearate. Pure powder with 90% total monoglycerides; Best used in cakes and other baking applications for moisture retention

Span has strong emulsification, dispersion and stabilization effect, widely used in candy, ice cream, biscuits and others. It is widely used as emulsifier and stabilizer in candy, ice cream, biscuits and other industry.

Distilled monoglyceride is a white powder lipophilic non-ionic surfactant,Used as an emulsifier in food, cosmetics, medicine and other fields.Distilled monoglyceride is a high-quality and high-efficiency edible emulsifier, which has the functions of emulsification, dispersion, stabilization, foaming, defoaming and starch anti-aging. It is an internationally recognized non-toxic, harmless, safe and high-quality food additive. It is derived from Kosher certified materials for wider acceptance of use.

Mono-and diglycerides is a kind of widely used grease chemical products. It is a widely used and high dosage emulsifier in food and daily chemical industry. White waxy flake or solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in the water, is water-in-oil type emulsifier.