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Home > Food Additives > Emulsifier (Find 24 items)

Emulsifier

Glycerides, C8-21 and C8-21-unsatd. mono- and di-, 2-(acetyloxy)-3-hydroxybutanedioates 2,3-bis(acetyloxy)butanedioates

(100085-39-0)

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6-[(C10-C13)-alkyl-(branched, unsaturated)-2,5-dioxopyrrolidin-1-yl]hexanoic acid

(2156592-54-8)

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Glycerides, C8-21 and C8-21-unsaturated monoglycerides and diglycerides, acetates

(97593-30-1)

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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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