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Emulsifier

Fatty acids, coco, esters with cottonseed-oil fatty acids, polyglycerol and soya fatty acids

(67784-82-1)

Polyaldo(R) HGMP KFG is used as a polysorbate replacer and a crystal inhibitor. It is also a unique bland-tasting food surfactant with minimal restrictions on use level or application. It is used as a polysorbate 60 replacement.

Fatty acids, coco, esters with cottonseed-oil fatty acids, polyglycerol and soya fatty acids SDS

Food Grade / 99%

Shaanxi Dideu Medichem Co. Ltd
Food Grade / 99%

LEADER BIOCHEMICAL GROUP
Food Grade / -

Hangzhou Fuchun Food Additive Co., Ltd
Food Grade / -

Liaoning group food chemical engineering co., LTD

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Food emulsifier: A food additive that can significantly reduce the interfacial tension between oil and water after being added to food, so that incompatible oil (hydrophobic substance) and water (hydrophilic substance) form a stable emulsion. The classification of food emulsifiers is generally divided by the structure of hydrophilic groups, that is, according to the type of ions: ionic emulsifiers and nonionic emulsifiers. There are also classifications based on the relative strength of the emulsifier's hydrophilicity and lipophilicity, with (O / W) emulsifiers and lipophilic emulsifiers. "Emulsifier" on ECHEMI mainly supplies raw materials for food emulsifiers.

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