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Home > Food Additives > Emulsifier (Find 24 items)

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Elementary Substance

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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.

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Monostearin

(31566-31-1)
1. Lonzest(R) GMS is a surfactant used in a variety of markets.
2. Aldo(R) MS BO KFG is a glycerol ester made from soybean oil derived fatty acid. This product finds uses in both food and cosmetic applications.
3. Aldo(R) MSD KFG is a self emulsifying nonionic surfactant, used as a lubricant in confectionery, as a release agent and as a dough softener. It is used as a low HLB emulsifier in personal care products where non animal grade products are needed.

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Alcohols, C16-18, ethoxylated

(68439-49-6)
Ceteareth-25 is an emulsifier that can be used as leveling agent, retarder, emulsifier for glass fiber industry, chemical fiber spinning oil component, emulsifier for cosmetics and ointment production in printing and dyeing industry. Household and industrial cleaning agents. In the chemical fiber industry, it is used as one of a variety of chemical fiber spinning oil components with good spinnability; as an emulsifier in general industry, it has good emulsifying properties for animal, vegetable,

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Triglycerol monostearate

(26855-43-6)
As a W/O type food emulsifier, it has good dispersing and emulsifying effects. my country stipulates that it can be used for ice cream, popsicles, ice cream, vegetable protein drinks, and lactic acid bacteria drinks. The maximum use amount is 10.0g/kg. Used in various food and cosmetics as emulsifier, dispersant, foaming agent, defoamer and stabilizer

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Plurol oleique

(9007-48-1)
Glycolube(R) 740 is used as an internal lubricant for PVC sheet and film and as an anti-fog agent in plasticized PVC film formulations. W/O type food emulsifier has good dispersing and emulsifying effect. my country stipulates that it can be used for lactic acid bacteria drinks, vegetable protein drinks, ice cream, popsicles, and ice cream. The maximum use amount is 10.0g/kg.

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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

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(+)-1-Amino-2-propanol

(2799-17-9)
Emulsifying agent, drycleaning soaps, soluble textile oils, wax removers, metal-cutting oils, cosmetics, emulsion paints, plasticizers, insecticides.

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Ethoxylated hydrogenated castor oil

(61788-85-0)
It is used to produce daily cosmetics, shoe polish, and medical ointment, and is the raw material for preparing 12-hydroxystearic acid

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Glyceryl caprylate caprate

(65381-09-1)
It is an emulsion stabilizer with special nutrition widely used in food, flavor, daily chemical and pharmaceutical industries Glyceryl caprylate has good emulsification, oil solubility, elongation and lubricity, high temperature resistance, and the viscosity is almost unchanged after long-term cooking, and it is not easy to oxidize. 1. The oil base used for emulsifying flavors to prepare milk flavors with low viscosity and high stability. W/O or O/W type can be configured. 2. Used as an emulsif

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Propylene glycol monostearate

(1323-39-3)
Aldo(R) PGME-90 KFG is primarily used as a coemulsifier in conjunction with Aldo(R) mono and diglycerides as well as Glycosperse(R) for food applications As W/O type food emulsifier, it has foaming, foam stability and emulsification. It is often used in cakes to increase its specific volume. Our country stipulates t

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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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Specialty Drugs Amino Acids and Proteins Biochemical Reagents Cationic Surfactants Denaturant Antivirals Metabolic Bone Disease Iron Compounds Dioxins and Dioxin-like Compounds Inflammation Mediators

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