Surfactant Candy And Chocolate CAS NO.26402-22-2

GML90% - a surfactant characterized by its excellent emulsification properties, facilitating the formation of stable emulsions between water and oil. Its emulsifying prowess finds extensive use as an emulsifier, stabilizer, and dispersant in the food and pharmaceutical sectors. Furthermore, GML90% demonstrates antibacterial attributes, is non-toxic, soluble, and environmentally friendly.

GML serves as a drug excipient, playing a key role in promoting drug absorption and maintaining the stability of drug formulations. It is considered a safe food additive and pharmaceutical excipient, characterized by low toxicity and excellent biocompatibility.

GML has certain antibacterial properties, which can inhibit the growth of some common food spoilage bacteria and food pathogenic bacteria, and help to extend the shelf life of candy and chocolate products.

In some chocolate products, due to temperature changes or storage conditions, cocoa butter may precipitate from the chocolate, causing white spots on the surface and affecting the appearance. GML can help control fat precipitation and maintain a smooth and even chocolate surface.

In some filled candies or chocolate filled chocolates, GML can help stabilize the flavor and color in the filling, keeping it stable for a longer period of time.