Henan Chemsino Industry Co.,Ltd Chemsino

Monoglyceride is a glyceride obtained from glycerol and fatty acid. Distilled monoglycerides(GMS high purity 90% ) are monoglycerides that are synthesized and undergo molecular distillation techniques to separate and concentrate the monoglycerides from some diglycerides (and triglycerides). It is done because monoglycerides are considered much more effective emulsifiers than diglycerides. GMS glycerol monostearate is an effective aerating agent and emulsifier gel product, used in the baking industry for making cakes and other aerated products. GMS e471 emulsifier improves the quality, texture, and shelf life of the products.

Distilled Glycerol Monolaurate 90% min is an advanced food emulsifier and preservative nowadays, exists in breast milk naturally. GML 90 is recognized as a fine food emulsifier internationally. Meanwhile, e471 emulsifier is a safe, effective, broad-spectrum antibacterial agent. Its LD50> 10g/kg, is a non-toxic food additive. In April 2005, the Chinese Ministry of Health approved that GML can be used in all kinds of food, and no dosage limit, it can be added according to actual needs.

Glyceryl Monolaurate (GML 40%) is an excellent food emulsifier and an internationally recognized safe, efficient, and broad-spectrum bacteriostatic agent, and probiotic efficacy. It is used in food preservation and preservation, significantly extending the shelf life of food. Glyceryl Monolaurate (GML 40%) is a milky white granular or flaky solid that can be dispersed in hot water, and soluble in ethanol and hot oil. Glyceryl Monolaurate 40 is a safe and efficient fungicide, better than sorbic acid, benzoic acid, parabens, etc. Emulsifier e471 is used in bread, cakes, steamed bread and moon cakes, functional foods, and health care products.

T80-Z is a blend of polyoxyethylene sorbitan monooleate (Tween 80) and fatty acid glycerides. It increases the expansion rate, gives ice cream and other whipped products better aeration, and gives the product a refreshing taste. T80-Z adds a small molecule emulsifier to the system, which can reduce the surface tension of the system, thereby reducing its inter facial energy and improving the stability of the emulsion, such as juice and protein drinks.

T80-DA is a mixture of polyoxyethylene sorbitan monooleate (Tween 80) and organic acid glycerides, fatty acid glycerides.Polysorbate 80 Powder a co-sprayed emulsifier system, Which is widely used in ice cream as emulsifying agent and other frozen dessert products.Excellent spill and film performance in engineering, maximizing deterrence and providing depth. Provides a delicious fresh ice texture in milk.Tween 80 adds better performance at lower usage.

T60-A is a blend of polyoxyethylene sorbitan monostearate (Tween 60) and fatty acid glycerides. It can improve the expansion rate, give ice cream and other whipped products better aeration, and give the product a refreshing taste. It is used in vegetable fat powders that need to be whipped (milk cap, whipping cream powder, etc.). Tween 60 is used in the food industry. As emulsifier, stabilizer, dispersant, foaming agent. Mainly because Tween 60 has good activity and can improve the absorption capacity of human body to liquid paraffin and other fat-soluble substances.

Because Sorbitan Monooleate (Span 80) has good emulsifying and dispersing properties and has no odor, volatility, or irritation. Thus, Sorbitan Monooleate has been widely used in the processing industries such as medicine, food, and cosmetics. Sorbitan Monooleate is an extremely mild but very powerful nonionic emulsifier. It is part of a broad range of ester materials including sorbitan esters, mono and oleates, and polyoxyethylene sorbitol esters. These nonionic surfactants can function as emulsifiers, detergents, spreading or dispersing agents. And Sorbitan Monooleate also finds wide use in the personal care industry.

Sorbitan Monostearate Span60 is a sorbitan esters for use as a wetter, emulsifier, emulsifier O/W, and emulsifier W/O. It is part of a broad range of ester materials including sorbitan esters, mono and diglycerides, and polyoxyethylene sorbitol esters. These nonionic surfactants can function as emulsifiers, detergents, spreading or dispersing agents. Sorbitan monostearate e491 is widely used in personal care and approved naturally by Ecocert. E491 emulsifier is used for its excellent emulsification properties in personal care, industrial cleaning, fiber finish, crop protection, water treatment, paints and coatings, lubricants, and other industrial applications.

Sorbitan Monolaurate(Span 20) has strong emulsifying, dispersing, and wetting properties. Span 20 is a good thickener, lubricant, stabilizer, and defoamer. E493 food additive acts as an emulsifier in bread, dessert creme designs, and cake shortening to increase swelling and prevent staling. Sorbitan monolaurate should be stored in a cool, ventilated, and dry place at room temperature. Please pay attention to sealing after opening the bag to prevent clumping.

Datem high acid value is not only used in baked goods, but also in various foods including candy, margarine, bread, cakes, biscuits, cereals, extruded food, cream, etc. Datem high Acid value is mainly used in the baking field, and the common state is milky white powder or granular solid. DATEM has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Datem in bread can increase the volume of bread and improve the structure of bread. Datem in food can also act with amylase to delay the aging speed of the product. Datem high acid value makes loaves larger than other emulsifiers.

Datem 100% has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Datem 100% emulsifier is used in breads, pastries, biscuits, cereals, extruded foods, creams, hydrogenated vegetable oils, vegetable fat powders, soups, pigment concentrates, etc. DATEM emulsifier can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance. During the baking process, it is heated to expand, making the protein easy to foam, and increasing the volume. And gradually solidify with the baking, the center layer of the structure forms a porous sponge-like body that improves the looseness and taste of the product and prolongs the shelf life.

Datem80% can interact with gluten protein to form a complex. Datem emulsifier connects gluten molecules to form a macromolecular gluten network that enhances the elasticity, toughness, and air retention of dough. Datem80% will increase the volume of bread and improve the tissue structure of bread. Emulsifier e472e can also act with amylase to delay the aging speed of the product. When the flour is of good quality and the operation is perfect, the volume of bread made by Datem80 is larger than that of other emulsifiers.