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Function Brief for Kinds of Emulsifiers

2020-12-16 14:20

Product Name

Application

Function

SSL
Sodium stearoyl lactylates

Bread

Plant creamer

Milk beverage

  • Soft, strong gluten, improve bread structure, increase the volume of the finished product
  • Prevent slick oil and product stratification, creamer powder dispersion and fat globule uniformity

CSL

Calcium Stearoyl Lactylates

Butter

Biscuit

Yogurt

  • O/W system emulsification
  • Increase crispness and improve mouthability
  • Emulsification and stability, prevent oil out

DATEM
Diacetyl Tartaric Esters

Baked products

(Bread, frozen dough)

Biscuits, souffle

Creamer

Butter

Pigment

Spicy fat

Sauces, soups

Milk beverage

  • Increase volume, strengthen gluten, improve dough, freeze resistance, improve air retention, and improve machine operability
  • Replace oil, reduce costs, reduce greasy feeling, and improve machine operability
  • Improve grease distribution, increase dissolution and distribution power
  • Emulsification effect O/W Type
  • Emulsification effect and pigment into Emulsion
  • Emulsification and stability effect

DMG
Distilled monoglycerides

Bread

Margarine

Butter

Dairy products

Cake

Extruded food

Peanut butter

Breakfast cereals

Smear cream

Creamer

Chewing gum

Plant creamer

  • Delay aging, soften, improve tissue
  • Emulsification, W/O type, reduce splashing of oil droplets, improve ductility
  • Improve operability and oil dispersion in the dough, prevent dough aging
  • Emulsification, prevent oil slick, increase creamy
  • Foaming and improve the fineness of the organization
  • Increase crispness and dryness of products
  • Emulsification prevents oil out
  • Increase the dryness, brittleness and operability of the product
  • Increase the spread of the application
  • Prevent slick oil and product stratification, creamer powder dispersion and fat globule uniformity
  • Increase ductility and lubrication
  • Prevent oil slick and product stratification, increase milkiness and homogeneity of fat globules

Mono-Di
Mono-diglycerides

Margarine

Shortbread

Plant creamer

Baked products toffee

Dairy products

  • Emulsification, improvement of stability and structure of W/O emulsification type, improvement of moisture
  • Disperse and prevent oil out
  • Emulsification, high moisture content ghee products
  • Emulsification, prevent oil slick and stratification, increase milkiness
  • Delay aging, softness and volume increase
  • Reduce hardness and improve mouthability
  • Emulsification, prevent oil slick, increase milkiness

ACETEM
Acetic Acid Esters

Topping powder

Chewing gum

Coatings

Cake

  • Increase the stability and emulsification effect
  • Increase ductility and lubrication function
  • Slow down the volatilization of water and oxidation of oil
  • Lubrication and release function

CITREM
Citric Acid Esters

Marlene

Smear cream

Meat products

  • Improve the stability of emulsification W/O or W/O type emulsification, resist splashing of oil droplets
  • Spreadability under low acid
  • Improve grease output and reduce grease addition

LACTEM
Lactic Acid Esters

Topping powder

Vegetable cream

Margarine for cake

  • Increase the blowing force and the stability of bubbles
  • Increase whiplash
  • Increase cake volume, improve cake texture density, and monoglyceride emulsifier can be used as cake foaming agent

PGMS
Propylene Glycol Esters

Topping powder

Baked products

  • When whipling toping, improve the whipability and stability of the bubbles. Mixed with monoglycerides can improve whipability

Cake

  • Improve texture and volume

PGE
Polyglycerol Esters

Baked products

Vegetable cream

Chocolate

Smear cream

  • Increase cake volume and improve cake organization
  • Increase whiplash
  • Improve chocolate frosting and sand texture, melting point modification, improve mouth-melting properties, and prevent sticky hands
  • Improve emulsification and stability

PGPR
Polyglycerol polyricinoleates

Chocolate

Animal fat

Low-fat spread cream

  • Replace grease
  • Improve chocolate frosting and sand texture, melting point modification, and mouth-melting properties
  • Improve emulsification and stability

STS
Sorbitan Tristearate

Cooking oil

Margarine

Low-fat coating materials

Chocolate

Cocoa Butter

  • Anti-oil crystallization
  • Resistance to sand crystal precipitation
  • Anti-frost effect

SMS
Sorbitan Monostearate

Confectionery

Baked products

  • Anti-fogging

 

 

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CONTACT US

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Email : dahe@dhemulsifier.com

Address : Dahe Industrial Park, Xingyang City, Henan Province, China

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