Emulsifiers
Emulsifiers are amphiphilic molecules that stabilize oil and water mixtures by reducing surface tension. We provide high-quality food-grade emulsifiers along with free samples for formulation and testing.
Key Technical Function:
Emulsifiers improve texture, stability, and shelf life of products by creating uniform dispersion and preventing phase separation.
Key Application:
These materials are widely used in bakery products, dairy products, beverages, sauces, dressings, and confectioneries to enhance uniformity and sensory appeal.
| Name | Properties | Key Technical Functions | Main Applications |
| DMG (Dimethyl Glycine) | Water-soluble, small molecule, emulsifier enhancer | Improves emulsions, stabilizes emulsions | Beverages, nutritional supplements, dairy products |
| PGE (Polyglycerol Esters) | Non-ionic surfactant, water and oil-soluble, varying HLB values | Emulsifier, stabilizer, texture enhancer, aids aeration | Baked goods, margarine, whipped creams, confectionery |
| PGPR (Polyglycerol Polyricinoleate) | Lipophilic, oil-soluble, low HLB | Reduces chocolate viscosity, improves flow properties | Chocolate, coatings, fillings, soft butters |
| GMS (Glycerol Monostearate) | Amphiphilic, waxy solid, excellent emulsifier and thickener | Emulsifier, thickener, anti-caking agent, moisture retention | Baked goods, ice cream, whipped creams, margarine |
| Lechitin | Natural phospholipid, amphiphilic, depending on the source (soy, sunflower) | Emulsifier, stabilizer, antioxidant, texture enhancer | Chocolate, margarine, sauces, bakery, infant formula |