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Distilled Monoglyceride(DMG) Powder E471 CAS NO. 31566-31-1
Distilled monostearate(DMG) is a white powder that is often used as emulsifier in the food industry. It is utilized in many processed foods such as ice cream, margarine, and baked goods to improve...
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Polyglycerol Esters PGE Additive For Beverages
Polyglycerol Esters (PGE, E475) are versatile food-grade emulsifiers widely used in beverages. With excellent solubility and stabilizing properties, PGE helps improve texture, maintain...
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Food Grade Emulsifier For Ice Cream Production And Shelf Life
Our food grade ice cream emulsifier is specially formulated to enhance the texture, stability, and shelf life of frozen desserts. By promoting even fat distribution and reducing ice crystal...
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High-Performance Ice Cream Emulsifier For Superior Texture And Stability
Our Ice Cream Emulsifier is a premium food-grade additive designed to create smoother, creamier textures while preventing ice crystal formation. Perfect for artisanal gelato, industrial ice cream,...
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How Sorbitan Monolaurate (S-60) Enhances The Texture And Appearance Of Ice Cream CAS NO.1338-41-6
Sorbitan Monolaurate (S-60) is a food additive that is commonly used in the production of ice cream.
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Sorbitan Esters Sorbitan Monolaurate (S-20): The Ideal Emulsifier For Your Products CAS NO.1338-29-2
S-20 is a versatile emulsifier that can stabilize oil-in-water emulsions and water-in-oil emulsions. This makes it an ideal ingredient for products that require a smooth, creamy texture, such as...
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Cook Up A Storm With Polycerol Esters Of Fatty Acids As Your Emulsifier Ingredient CAS NO.67784-82-1
Emulsifiers are substances that help mix liquids that would ordinarily not combine, such as oil and water. One of the most popular emulsifiers used in cooking is polycerol esters of fatty acids...
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2 Distilled Monoglycerides DMG High Iodine Value For Ice Cream CAS No. 31566-31-1
"Distilled Monoglycerides High Iodine Value" is a specific variant of distilled monoglycerides that can be used as an emulsifier and stabilizer in various food applications, including ice cream...
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Popular Glycerol Monostearate CAS No.31566-31-1 GMS High Iodine Value
Glycerol Monostearate (GMS) with high iodine value holds significance in the realm of health supplements. This specialized variant, derived from glycerol and stearic acid, serves as a functional...
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GMS 40 Powder Glycerol Monostearate Versatile Food Additive CAS No.31566-31-1
"GMS 40 powder" refers to Glyceryl Monostearate with an approximate purity of 40%. Glyceryl Monostearate GMS40 is a key emulsifier utilized across the food, pharmaceutical, and cosmetic sectors.
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Glycerol Monolaurate GML 40% CAS No.142-18-7
Product name: Glycerol Monolaurate The other name: GML 40% CAS No.: 142-18-7 EU No.: E471 Appearance: Powder Color: White
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Propylene Glycol Monostearate (PGMS) E477 CAS NO.1323-39-3
PGMS is a colorless and odorless powder that is commonly used as a solvent, emulsifier, and humectant in cakes baked goods, lotions, and creams. Contact us for the best prices and free...
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BREAD IMPROVER MAX-WAY A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants. Bread improver for all kind of wheat bread, buns,loaf, rolls...
Cake Emulsifier Gel Glyceryl Stearate(e471) GMS 99.8% Purity for Food Additive " Cardlo" SP cake emusifier selects high-quality raw materials, it research and development by Caedlo, used om...
E471 Food Emulsifier Food Grade Emulsifier Natural Food Emulsifiers Distilled Monoglyceride Cake Improver Emulsifier Bakery Raw Material Sorbitan Fatty Acid Esters Non GMO Lecithin...
Jul 13, 2020 · Bread Improvers are used to improve the quality and palatability of bread made using shorter processes, which would otherwise yield products with poor volume, rubbery crumb texture,...
Factory supply Distilled monoglyceride e471 excel bread improver, US $ 1000 - 1030 / Metric Ton, 123-94-4, bread improver, C21H42O4.Source from Guangzhou Cardlo Biotechnology Co., Ltd....
This product contains no essence and enables bread possesses natural milk fragrance. It could also improve the structure of bread and prolong the shelf life. Its semi fluid and soft...












