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Food emulsifier refers to the material that can improve the surface tension between various constituent phases in the emulsifying system and form uniform dispersion or emulsifying body, also known as surfactant. Or to make the insoluble liquid into uniform dispersed phase (emulsion) of the material, add a small amount of oil and water can significantly reduce the interface tension, emulsifying effect of food additives. Emulsifiers in food include: Emulsification; Foaming effect; Suspension; Demulsification and defoaming; Complexation; Crystallization control; Wetting; Lubrication. The emulsifiers provided by our company include: sodium stearyl lactate, calcium stearyl lactate, diacetyl tartrate monoglyceride, sucrose fat ester, distilled monoglyceride, laurate monoglyceride
Sodium stearyl lactate is a kind of food emulsifier, which is prepared by synthesizing sodium salt from stearic acid and lactic acid. It can be added in flour products, dairy products, chocolate and all kinds of candy, jam, tomato sauce, sweet sauce and other food production process. Character Creamy brittle solid or powder;Slightly caramel;Slightly hygroscopic. Application Used as anionic surfactant; Food emulsifier; Cosmetic emulsifier and thickener. Application scope: Powder oil (vegetable...
Calcium stearyl Lactylate (CSL) is a product produced by decolorization, cooling and crushing of edible lactic acid after dehydration by decompression heating (100 ~ 110℃) and esterification reaction with stearic acid, calcium carbonate or calcium hydroxide under 190 ~ 200℃ and the protection of inert gas. Character Calcium stearyl lactate is a white to cream powder or flake or lump with a distinctive caramel odor. Performance characteristics It is an anionic emulsifier with an HLB value of...
Sodium stearyl lactate is a kind of food emulsifier, which is prepared by synthesizing sodium salt from stearic acid and lactic acid. It can be added in flour products, dairy products, chocolate and all kinds of candy, jam, tomato sauce, sweet sauce and other food production process. Character Creamy brittle solid or powder;Slightly caramel;Slightly hygroscopic. Application Used as anionic surfactant; Food emulsifier; Cosmetic emulsifier and thickener. Application scope: Powder oil (vegetable...
Calcium stearyl Lactylate (CSL) is a product produced by decolorization, cooling and crushing of edible lactic acid after dehydration by decompression heating (100 ~ 110℃) and esterification reaction with stearic acid, calcium carbonate or calcium hydroxide under 190 ~ 200℃ and the protection of inert gas. Character Calcium stearyl lactate is a white to cream powder or flake or lump with a distinctive caramel odor. Performance characteristics It is an anionic emulsifier with an HLB value of...
Glycerin monostearate (GMS), which is produced from natural plant oils and fats, is more than 90% purified by molecular distillation. Is the most widely used food additive, safe for food, medicine, plastic and other production and processing, accounting for more than half of the market emulsifier dosage. Character milky white waxy solid Performance characteristics Soluble in methanol, ethanol, chloroform, acetone, ether and other solutions. It has both hydrophilic and oil-philic genes, with...
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.