Emulsifiers can form a compound with starch and protein as edible thickener, with good water retention in cake production, which can make the cake to be stored in the electric... Read More
Author: chemsino lana
Emulsifiers such as DATEM (E472e), monoglyceride (E471) and calcium stearoyl lactylate (CSL, or E482) have a positive effect on the processing quality, floury texture and tenderness. These emulsifiers ensure that... Read More
PGMS 90% is a white waxy mass. It is used as an emulsifier and stabilizer and is often used in combination with other emulsifiers such as mono- and di-glycerides to... Read More
Propylene Glycol Esters （PGMS40% ） Propylene Glycol Esters is a lipophilic food additive obtained by esterification of propylene glycol with stearic acid followed by distillation.It is a multi-purpose emulsifier.Propylene glycol esters... Read More
Polysorbate 80 is an amber viscous liquid that is easily soluble in water, methanol, and ethanol, but insoluble in mineral oil. The hydroxyl value is between 65 and 82, the... Read More
Polysorbate 60 is a lemon to orange oily liquid or semi-gel, with a slight special odor and a slightly bitter taste. Polysorbate 60 e435 is a non-ionic surfactant and has... Read More