Potassium Stearate CAS NO. 593-29-3

Tween 20 easily dissolved in several solvent such as water, carbinol, ethanol, and isopropyl alcohol. Insoluble in animal oil and mineral oil, with property of solubilization, emulsification, diffusion, and stabilization. Used as emulgator, solubilizer, stabilizer, diffusant, and lubrican in food, cosmetic, medical, plastic, and pesticide industry, softening agent, and anlistatig in textile industry, component of polyacrylonitrile spinning agent.

Distilled Monoglyceride (DMG), or E471, is a highly effective emulsifier that enhances texture, stability, and shelf life in food products. Food Additive Distilled Monoglyceride seamlessly blends oil and water, making it perfect for applications in baked goods, margarines, sauces, dairy, and confectionery. Looking to boost your product quality? Get in touch today to discover the advantages of DMG emulsifier!

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

DMG Emulsifier E471 play a crucial role in enhancing the texture and stability of food products. These advanced emulsifiers seamlessly combine oil and water, preventing separation and improving overall consistency. Perfect for use in baked goods, dairy products, and beverages, DMG helps extend shelf life while maintaining high-quality standards.

1. Efficient processing

2. Improved product quality

3. Keep shelf life longer

4. Improve oil quality

5. Used with PGE for cake gel production

Lactem emulsifier (CAS No. 977051-31-2) is a high-performance food additive derived from lactic acid and fatty acids, widely used in the food industry to improve texture, stability, and shelf life. It is particularly effective in baked goods, dairy products, and confectionery. Its versatile applications make it an essential ingredient for achieving consistent and superior results in food formulations. Request a free sample today to experience the benefits of Lactem emulsifier and discover how it can elevate your food products to the next level!

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.

Monoglyceride, also known as E471, is a highly efficient and safe food emulsifier derived from the esterification of glycerol and fatty acids. It is widely used in the food industry to enhance product quality and stability. With excellent emulsifying properties, food emulsifier e471 effectively reduces oil-water interfacial tension, creating stable emulsions and preventing separation. Its versatility makes it suitable for baked goods, dairy products, ice cream, confectionery, and beverages.

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.

In food£º it was used as a surface active agent and fiber softener, Loose agent, blowing agents, anti-caking agent, emulsifier, stabilizer, it can be used for cakes, maximum use of 0.18g/kg.
In cosmetic£ºpotassium stearate is thickener in cleansing lotions and shampoos, gelling agent for some oil type cosmetics. Also it is Lubricant and emulsifier in the plastics industry

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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 a 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 organizational structure, avoid surface cracking, and prevent the filling from leaking.

1. Enhance the elasticity, toughness and air retention of dough, increase the volume of bread and steamed bread, and improve the organizational structure.
As shown in Figure 2, it can interact with amylose to delay and prevent food aging.
3. Make the biscuits easy to demould and have a neat appearance.
4. It can make the spicy food taste smooth and tender and prolong the storage time.
5. Make the surface of noodles, vermicelli, and instant noodles smoother, with low breaking rate, anti-foaming, anti-boiling.
6. Improve the quality of quick-frozen food, improve the organizational structure, and avoid surface cracking.

In industry, it is a great moisturizer and it helps enhance the efficacy of your products. GMS flakes are used as emulsifiers for industrial silk oils and lubricants for textiles; as dripping agents and anti-fogging agents in plastic films; as lubricants and antistatic agents in plastic processing.

In the cosmetic industry£ºWhen added to makeup products like mascara, foundation, or cream blush, it ensures the product does not fall off the skin.It is a raw material for skin care balms, cold creams, hair creams, shampoos, etc.

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.

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.

Tween 20 easily dissolved in several solvent such as water, carbinol, ethanol and isopropyl alcohol. Insoluble in animal oil and mineral oil, with property of solubilization, emulsification, diffusion and stabilization.Used as emulgator, solubilizer, stabilizer, diffusant and lubrican in food, cosmetic, medical, plastic and pesticide industry, softening agent and anlistatig in textile industry, component of polyacrylonitrile spinning agent.

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.

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.

Polysorbate has strong emulsification, dispersion and stabilization effect, widely used in candy, ice cream, biscuits and others. It is widely used in cake oil, bread improver and various kinds of drinks. As a cosmetic additive, various oils can be emulsified steadily. High HLB value graphics and text are also used as flavoring solvent and mild detergent. HLB tween has special emulsifying properties to mineral oil and is also used in other industries. Such as textile auxiliaries, paint auxiliaries.

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.

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 ivory powder or flake-shaped solid. Dispersed well in hot water, it 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.

Tween 20 easily dissolved in several solvent such as water, carbinol, ethanol and isopropyl alcohol. Insoluble in animal oil and mineral oil, with property of solubilization, emulsification, diffusion and stabilization.Used as emulgator, solubilizer, stabilizer, diffusant and lubrican in food, cosmetic, medical, plastic and pesticide industry, softening agent and anlistatig in textile industry, component of polyacrylonitrile spinning agent.

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

(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.

In industry, Glycerin Monostearate flake is a great moisturizer and it helps enhance the efficacy of your products. GMS flakes are used as emulsifiers for industrial silk oils and lubricants for textiles; as dripping agents and anti-fogging agents in plastic films; as lubricants and antistatic agents in plastic processing

In the cosmetic industry£ºWhen added to makeup products like mascara, foundation, or cream blush, it ensures the product does not fall off the skin.It is a raw material for skin care balms, cold creams, hair creams, shampoos, etc.

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.

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Span has a 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.