Emulsifiers

Food emulsifier is a surfactant. Adding food emulsifier to food can significantly reduce the interfacial tension between oil and water. It is an incompatible oil (hydrophobic substance) and water (hydrophilic substance) to form a stable emulsion. Food emulsifier has emulsification, wetting, defoaming, foaming and solubilization, widely used in bread, cakes, biscuits, margarine, ice cream, meat products, and chocolate.
    Octyl and Decyl Glycerate(ODO) Cas No. 65381-09-1

    Octyl and Decyl Glycerate(ODO) Cas No. 65381-09-1

    Food emulsifier and preservative Octyl and Decyl Glycerate(ODO) Characters Colorless or straw yellow transparent liquid, low viscosity, odorless, can be dissolved in grease, oxidant, Vitamin and kinds of organic solvents, It is a non-ionic emulsifier, HLB value is 1-2. Many...

    Chocolate Ingredients

    Chocolate Ingredients

    Polyglycerol polyricinoleate, can be used for chocolate for improve the chocolate quality,, we called it as chocolate ingredients, also called as PGPR, E476 and so on. Chemical structure: Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot...

    PGPR emulsifier

    PGPR emulsifier

    Polyglycerol polyricinoleate,also known as Polyglycerol Interesterified Ricinoleic Acid Ester, can be obtained by fatty acid esterification of polyglycerol with condensed castor oil. It is used as emulsifier and stabilizer in food. With lecithin to ensure the fluidity of...

    Ingredients For Noodles

    Ingredients For Noodles

    Diacetyl tartaric acid mono-diacylglycerol ester is mainly used in baking, oil products, using in noodles and instant noodles, it can also play a very good role in improving.

    Glyceryl Monostearate

    Glyceryl Monostearate

    Distilled monoglyceride, the content of emulsifying glyceryl monostearate is higher and the impurities of reducing efficiency are eliminated. So the emulsifying ability is 3-4 times higher than that of crude ester. Adding 0.05-2% can generally meet the processing needs of...

    Food Emulsifier E471

    Food Emulsifier E471

    Glycerlmonostearate( distilled monoglyceride/E471) is one of the most widely used non-ionicemulsifiers in food emulsifiers. Milky white powder or granular solid is insoluble in cold water. It can be dispersed in hot water by mixing with strong oscillation of hot water,...

    Emulsifier E471

    Emulsifier E471

    Distilled monoglyceride is an ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease, we usually called it as DMG and E471, it has good improving function for dough, this is depending on the molecular structure...

    Sodium Stearoyl Lactylate

    Sodium Stearoyl Lactylate

    Sodium stearoyl lactyate is called SSL, It is ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.

    Sodium Stearoyl-2- Lactylate

    Sodium Stearoyl-2- Lactylate

    Sodium stearoyl-2- lactylate,also names sodium stearoyl lactylate, Ecode is E481, called as SSL, CAS No. is 25383-99-7. Milky white powdery or flaky solid, can be dispersed in hot water, soluble in hot oil.

    Polyglycerol Ester

    Polyglycerol Ester

    Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It’s an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2.

    Emulsifier E475

    Emulsifier E475

    Emulsifier E475 is an emulsifier which can not only improve the viscosity of starch, but also prevent the aging of starch, so it can be used to improve the quality of starchy food.

    Polyglycerol Esters Of Fatty Acids

    Polyglycerol Esters Of Fatty Acids

    Polyglycerol esters of fatty acids(PGE) is a polyglycerol ester. It is a new type of high-performance, high-performance polyhydroxy ester nonionic surfactant.

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