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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
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...
Diacetyl tartrate mono (bis) glycerol is called DATEM for short. It has strong emulsifying, dispersing, anti-aging and other functions, is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air holding of the dough and reduce the dough weakening. Increase the volume of bread, steamed bread, improve the organizational structure. It can also be used in sugar and syrups and spices. Character The common state is milky powder or granular solid Performance...
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...
Diacetyl tartrate mono (bis) glycerol is called DATEM for short. It has strong emulsifying, dispersing, anti-aging and other functions, is a good emulsifier and dispersant. It can effectively enhance the elasticity, toughness and air holding of the dough and reduce the dough weakening. Increase the volume of bread, steamed bread, improve the organizational structure. It can also be used in sugar and syrups and spices. Character The common state is milky powder or granular solid Performance...
SUGAR ESTERS are non-ionic surfactants, which are synthesized by esterification of sucrose and fatty acids. Since sucrose contains 8 -- OH groups, all kinds of products from single ester to octyl ester can be formed by esterification. It can be subdivided into mono-fatty acid ester, difatty acid ester and trifatty acid ester. With its non-toxic, easy biodegradation and good surface properties, it is widely used in food, medicine, daily chemical, biological engineering enzyme preparation, oil...
Porpylene glycol fatty acid ester is obtained by esterification reaction from propylene glycol and fatty acid with potassium carbonate, quicklime and p-toluenesulfonic acid as catalyst heated for 6-l0h at 120-180 ℃.The resulting product is a mixture of mono-ester and diester.Propylene glycol mono-fatty acid ester can be obtained by molecular distillation. Propylene glycol fatty acid ester has good foaming and emulsifying properties, its foaming ability depends on the content of single ester,...
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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.