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Polyaldo(R) HGMP KFG is used as a polysorbate replacer and a crystal inhibitor. It is also a unique bland-tasting food surfactant with minimal restrictions on use level or application. It is used as a polysorbate 60 replacement.

Glyceryl Monostearate

1. Lonzest(R) GMS is a surfactant used in a variety of markets.
2. Aldo(R) MS BO KFG is a glycerol ester made from soybean oil derived fatty acid. This product finds uses in both food and cosmetic applications.
3. Aldo(R) MSD KFG is a self emulsifying nonionic surfactant, used as a lubricant in confectionery, as a release agent and as a dough softener. It is used as a low HLB emulsifier in personal care products where non animal grade products are needed.

Alcohols C16-18 ethoxylated

Ceteareth-25 is an emulsifier that can be used as leveling agent, retarder, emulsifier for glass fiber industry, chemical fiber spinning oil component, emulsifier for cosmetics and ointment production in printing and dyeing industry. Household and industrial cleaning agents. In the chemical fiber industry, it is used as one of a variety of chemical fiber spinning oil components with good spinnability; as an emulsifier in general industry, it has good emulsifying properties for animal, vegetable, and mineral oils. The formulated emulsion is very Stable; can also be used to prepare household detergents, industrial detergents, metal cleaning agents; as a wetting agent in the textile industry; as one of the emulsifier components in the pesticide industry.

Polyglycerol-3 Monostearate

As a W/O type food emulsifier, it has good dispersing and emulsifying effects. my country stipulates that it can be used for ice cream, popsicles, ice cream, vegetable protein drinks, and lactic acid bacteria drinks. The maximum use amount is 10.0g/kg. Used in various food and cosmetics as emulsifier, dispersant, foaming agent, defoamer and stabilizer

Polyglycerol-10 Monooleate

Glycolube(R) 740 is used as an internal lubricant for PVC sheet and film and as an anti-fog agent in plasticized PVC film formulations. W/O type food emulsifier has good dispersing and emulsifying effect. my country stipulates that it can be used for lactic acid bacteria drinks, vegetable protein drinks, ice cream, popsicles, and ice cream. The maximum use amount is 10.0g/kg.

sodium caseinate

Biochemical research It has thickening and emulsification effects, and has high nutritional value because it contains all the essential amino acids needed by the human body. my country stipulates that it can be used for all kinds of food, and it can be used in appropriate amount according to production needs. Used in dairy products, meat products and protein beverages, etc.; biochemical research

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Emulsifying agent, drycleaning soaps, soluble textile oils, wax removers, metal-cutting oils, cosmetics, emulsion paints, plasticizers, insecticides.

Propylene glycol monostearate

Aldo(R) PGME-90 KFG is primarily used as a coemulsifier in conjunction with Aldo(R) mono and diglycerides as well as Glycosperse(R) for food applications As W/O type food emulsifier, it has foaming, foam stability and emulsification. It is often used in cakes to increase its specific volume. Our country stipulates t

Polyethylene glycol monooleate

Pegosperse(R) 400 MO is a mid-range HLB, surface active agent suggested for use in animal feed (emulsifier), cosmetics (emulsifier), textile chemicals (emulsifier, lubricant, softener, scouring agent), coatings (emulsifier) and industrial degreasers.

Caprylic capric triglycerride

It is an emulsion stabilizer with special nutrition widely used in food, flavor, daily chemical and pharmaceutical industries Glyceryl caprylate has good emulsification, oil solubility, elongation and lubricity, high temperature resistance, and the viscosity is almost unchanged after long-term cooking, and it is not easy to oxidize. 1. The oil base used for emulsifying flavors to prepare milk flavors with low viscosity and high stability. W/O or O/W type can be configured. 2. Used as an emulsifier in dairy products, cold drinks, soy milk, solid drinks and liquid drinks. Combined with soybean lecithin, the milk powder can be quickly dissolved in cold water. 3. Used in chewing gum base formulations to improve its softness.
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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