Emulsifier

Datem emulsifier, also referred to as diacetyl tartaric acid monoglyceride, is a safe and efficient food additive that is often used as an emulsifier and flavoring agent in a wide variety of foods. DATEM has a crucial role to play for the food industry. They have a wide range of applications in baked goods with tremendous benefits.

DATEM is an emulsifier that is essential for processed foods. Emulsifier E472e is widely used in the bakery, chocolate, confectionery, and dairy industries to improve the texture and extend the shelf life of products.

GMS high purity over 90 powder is a top-quality ingredient that makes food better. It’s super pure, over 90%, and can be used in many types of food like cakes and sauces. It makes food feel smoother and last longer. It’s easy to use and safe for food. So, if you want to improve your food, GMS 90 Powder is the way to go!

China manufacturer Sorbitan Monooleate (Span 80), CAS 1338-43-8, is a high-quality non-ionic emulsifier widely used in food, pharmaceutical, and cosmetic applications. It effectively stabilizes oil-in-water and water-in-oil emulsions, improves texture, and enhances product consistency. With consistent quality and reliable supply, Span 80 is an essential ingredient for industrial formulations requiring smooth dispersion and long-term stability.

Industrial propylene glycol acts as a wetting agent and dissolving agent in chemistry. It is a main component in advanced antifreeze, and can be used as a high-efficiency solvent for decomposing proteins and cell structures (which are the components of skin).

1.SSL improve the organizational structure, raise the volume of bread and steamed bread, and improve the elasticity, toughness, and air retention of dough.
2. Create cookies with crisp flavors, clear layers, and an easy-to-demould look.
3. When combined with the gluten found in wheat flour, it improves the elasticity and stability of the gluten, making the dough light and airy and resistant to age. It can be used for bread and pastries with a maximum use of 2.0g/kg.
4. Manufacturers can produce cakes with a softer texture, finer cellular structure, and a longer shelf life by using sodium lactate.
5. It can extend the shelf life of hot food and make it more malleable and soft.