There are various crystal forms of fat crystals, among which the β-crystal form is more common and stable. Because of the large crystal particles and high melting point, it is... Read More
Author: chemsino lana
The emulsifier used in the ice cream processing can improve the surface tension of various substances in the ice cream, and can stably and evenly disperse the fat in the... Read More
Emulsifiers including monoglycerides and diglycerides are commonly used in the production of shortenings. When the shortening is used in batter-based products, emulsifiers will help with the dispersion of the shortening... Read More
Emulsifiers are playing important role in the production of margarine. With the right choice of emulsifiers, the quality of your margarine will be stable and smooth. Different emulsifiers can have... Read More
Emulsifier is a surface active ingredient due to its hydrophilic and lipophilic properties. It is located at the interface of the oil globule and the slurry after interacting with the... Read More
Emulsifiers are mandatory to be used in the production of coffee mate, generally using DMG (mono- and diglycerides), Span 60, sodium stearyl lactylate, etc. The use of a single emulsifier... Read More