Emulsifiers

Introduction Sodium stearoyl lactylate (SSL for short) is an anionic surfactant, commonly used as a food emulsifier and quality improver. It usually appears as a white to light yellow brittle solid or powder, with a slight caramel odor. It is soluble in ethanol and hot oils, and can be dispersed in warm water. It is stable at room temperature. Its core function is to stabilize the combination of oil and water in food through emulsification. In bakery products, it can also enhance the elasticity of gluten and delay aging, while extending the shelf life of food. It is widely used in various foods such as bread, dairy products, confectionery, and meat products.

Introduction   Fatty acid monoglycerides and diglycerides, referred to as mono- and diglycerides of fatty acids for short, are a common type of food additive. Definition: Monoglyceride fatty acid ester is a compound formed by the connection of one glycerol molecule and one fatty acid molecule through an ester bond; diglyceride fatty acid ester is a compound formed by the connection of one glycerol molecule and two fatty acid molecules through ester bonds. Structural Characteristics: Monoglyceride fatty acid ester contains one lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups; diglyceride fatty acid ester contains one hydrophilic hydroxyl group and two fatty acid ester groups. Appearance and Properties: Usually milky white, light yellow or yellow viscous liquid, paste, solid or powdery solid.

Introduction Distilled Glycerin Monostearate CAS:31566-31-1 White to off-white waxy beads or powder 25kg /bags GB15612

Introduction 1.CAS: 56-81-5 2.Glycerine is a colorless, viscous, hygroscopic, sweet-tasting trihydric alcohol. It is also called glycerin or glycerine, with the term glycerol being preferred as the pure chemical form and the term glycerin(e) being primarily used when the compound is used commercially in various grades.

Introduction 1.CAS NO 57-55-6 2.Propylene glycol is an organic compound with the chemical formula c3h8o2, which is miscible with water, ethanol and a variety of organic solvents. Under normal conditions, it is colorless viscous liquid, almost tasteless and slightly sweet.

Introduction 1.Food grade, double Chemically Modified soy lecithin powder with Acylation and Hydroxylation. Also, its Non-GMO IP status are traceable.

Introduction 1.Concentrate soya lecithin can thoroughly solve series of phospholipids problems such as the uneven texture, the poor liquidity and the unstable quality, etc. By using such lecithin, the product quality is more stable as well as physical & chemical index. 2.Surely the emulsification will be also better. Products are packed by filling sealing to avoid air ,so that makes products acid value more stable.