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Emulsifier

Sodium tripolyphosphate

(7758-29-4)

Used as a water softener, also used in the candy industry, etc.; as a high-efficiency water softener for cooling water treatment in power stations, rolling stock, boilers and fertilizer plants. It has strong ability to complex Ca2+, 19.5g calcium per 100g can be complexed, and the normal growth process of calcium phosphate and other crystals is destroyed due to the chelation and adsorption and dispersion of SHMP, preventing the formation of calcium phosphate scale. The dosage is 0.5mg/L to preve

Sodium tripolyphosphate SDS

Food Grade/Industrial grade / 94%

ZHENGZHOU MAHACO INDUSTRIAL CO.,LTD
Food Grade / 99%

$20-25/KG FOB

Shaanxi TNJONE Pharmaceutical Co., Ltd
Food Grade / 99%

VAN DIEMEN CHEMICALS B.V.
Food Grade / 100%

$1400-1820/MT EXW

SoleadoBioTech

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Sodium caseinate

(9005-46-3)

Sodium caseinate is a dairy protein widely used in the food industry as an emulsifier, thickener and stabilizer. It is also used in sports nutrition products and medical foods to provide a high-quality protein source.

Sodium caseinate SDS

food grade / 99%

SNC | GOOD FORTUNE
Food Grade / 99%

hua yang chem
Food Grade / 99%

$10-10.5/KG FOB

Tianjin Dongfang Import & Export Co., L
Food Grade / 99%

LEADER BIOCHEMICAL GROUP

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Sodium stearoyl lactylate

(25383-99-7)

As a W/O food emulsifier, it can be combined with gluten in wheat flour, increasing the stability and elasticity of gluten, making the dough fluffy and soft, and not easy to age. According to my country~"s regulations, it can be used for pastries and bread, with a maximum usage of 2.0g/kg.

Sodium stearoyl lactylate SDS

Food Grade / 98%

SHANDONG LOOK CHEMICAL CO.,LTD
Food Grade / 99%

LEADER BIOCHEMICAL GROUP
Food Grade / 100%

food emulsifier
Food Grade / -

Mariox trading

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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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