Food Safe Emulsifiers

Disodium 5'-Ribonucleotide / Disodium Nucleotide E635 CAS: 12111-11-4 Umami Flavor Enhancer Disodium 5'-ribonucleotide, also known as disodium ribonucleate, is a nucleotide used as a flavor enhancer in food products. It is a sodium salt of ribonucleic acid (RNA) that provides umami flavor and enhances the overall taste of food. Enhances Umami Flavor Improves Overall Taste Used in a Variety of Food Products Target Industries: Food and Beverage Technical Specifications Chemical

Glycerol Tristearate / Tristearin / GTS CAS 555-43-1 Glycerol Tristearate, also known as Tristearin, is a triglyceride composed of glycerol and three stearic acid molecules. It is primarily used as an emulsifier, thickening agent, and stabilizer in various applications, including food, cosmetics, and medicals. Its unique properties make it an essential ingredient in formulations requiring improved texture and stability. Physical and Chemical Specifications Property Specificat

Glyceryl Monostearate (GMS) Glycerin Monostearate (GMS) is a glycerol ester of stearic acid, commonly used as an emulsifier, stabilizer, and thickening agent in a variety of applications. It is widely recognized for its ability to enhance texture and stability in food, cosmetic, and medical formulations. Physical and Chemical Specifications Chemical Name Glycerin Monostearate CAS Number 123-94-4 Appearance White to off-white waxy solid or powder Molecular Formula C21H42O4

Span 60 / Sorbitan Monostearate / SMS / E491 CAS 1338-41-6 Product Introduction Span 60, also known as Sorbitan Monostearate, is a non-ionic surfactant and emulsifier derived from the esterification of sorbitol and stearic acid. This versatile compound is widely utilized across food, medical, and cosmetic industries for its exceptional ability to stabilize emulsions and enhance formulation textures, ensuring consistent product performance and quality. Physical and Chemical

Casein/Rennet Casein CAS 9000-71-9 Casein is a family of related phosphoproteins commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk. It is a white, odorless powder that is valued for its excellent nutritional profile, emulsifying properties, and versatility in various applications. Casein is widely used in food, medicals, and industrial sectors. Physical and Chemical Specifications Property Specification Chemical Formula Varies (proteins are

Propylene Glycol Alginate (E405) CAS Number: 9005-37-2 Product Overview Propylene glycol alginate, also known as propylene dibasic alginate, is an alginic acid compound that consists of part of carboxyl group esterified by propylene glycol and part of carboxyl group neutralized by alkali. This food additive is derived from brown seaweed and serves as an effective thickening, stabilizing, and emulsifying agent. Key Benefits Versatile thickening and stabilizing agent Excellent

Polyglycerol Polyricinoleate (PGPR E476 CAS 29894-35-7) Product Overview Polyglyceryl-10 Polyricinoleate (PGPR) is an emulsifier derived from castor oil and glycerin. Castor oil, extracted from castor seeds, contains 45-50% ricinoleic acid, which constitutes 85-95% of castor oil's composition. Glycerol is a natural polyol and essential component of all fats. Key Benefits Effective emulsification properties Derived from natural sources (castor oil and glycerin) Enhances

Maltodextrin CAS 9050-36-6 Maltodextrin (MD) is a polysaccharide food ingredient that serves as a low-conversion product between starch and amylose. This white or slightly light yellow amorphous powder contains no visible impurities, features a distinctive odor, and offers a neutral to mildly sweet taste profile. Key Benefits Versatile food ingredient with multiple applications Produced from natural starch sources White to slightly yellow powder appearance Mildly sweet or

Medium Chain Triglycerides (MCT Oil) A premium dietary fat source rich in caprylic and capric triglycerides. Medium-chain triglycerides are naturally occurring fats found in foods like palm kernel oil, coconut oil, and breast milk, serving as an excellent source of dietary energy. Key Features High-quality source of dietary fat Rich in caprylic and capric triglycerides Derived from natural sources including coconut oil Food and Beverage Dietary Supplements Infant Formula

Sodium Stearoyl Lactylate E481 CAS 25383-99-7 Product Introduction Sodium Stearoyl Lactylate (E481) is a food additive derived from stearic acid and lactic acid, primarily used as an emulsifier and dough conditioner. It is recognized for its ability to enhance the texture and shelf life of various baked goods and processed foods. E481 is valued for its functionality in both food and non-food applications due to its stabilizing and emulsifying properties. Physical and Chemical

Glyceryl Esters Of Fatty Acids E475 / Polyglycerol Esters Of Fatty Acids Product Overview Polyglyceryl ester of fatty acid is a versatile group of emulsifiers characterized by hydrophilic hydroxyl groups, making it suitable for diverse industrial applications. Target Industries: Food, Daily Chemical, Petroleum, Textile, Coating, Plastic, Pesticide, Rubber, Medicine Technical Specifications Name Alias Raw Material Features Application Polyglyceryl ester of fatty acid

Pullulan (CAS 9057-02-7) Edible Films and Coatings for Confections Pullulan (CAS 9057-02-7) is a natural, water-soluble polysaccharide produced by the fungus Aureobasidium pullulans through fermentation. This neutral linear polymer composed primarily of maltotriose units linked by α-1,6 glycosidic bonds provides excellent film-forming, adhesive, and oxygen-barrier properties. Pullulan is odorless, tasteless, non-toxic, and biodegradable, making it an ideal biopolymer for food

Propylene Glycol Monostearate / Propylene Glycol Esters Of Fatty Acids / E477 CAS 1323-39-3 Product Overview Propylene glycol monostearate (PGMS) is an ester derived from propylene glycol and stearic acid. It is commonly used as an emulsifier, stabilizer, and surfactant in various industries, including food, medicals, and cosmetics. Key Benefits Excellent emulsifying properties Acts as a stabilizer in various formulations Functions as a surfactant Versatile applications

Glycerol / Glycerin E422 CAS 56-81-5 Glycerol, also known as glycerin, is an organic compound with the chemical formula C₃H₈O₃. This simple polyol compound is a colorless, odorless, sweet-smelling viscous liquid that is non-toxic and widely used across multiple industries. Key Characteristics Colorless and odorless Sweet-smelling viscous liquid Non-toxic and safe for various applications Excellent humectant properties Versatile functionality across industries Target

Monostearin (Monoglyceride) Monostearin is a type of monoglyceride derived from stearic acid. It is a glycerol ester of fatty acids and is commonly used as an emulsifier and stabilizer in food, cosmetics, and medical applications. Monostearin plays a vital role in improving texture, stability, and shelf-life of products. Physical and Chemical Specifications Property Specification Common Name Monostearin Chemical Formula C₁₈H₃₆O₃ CAS Number 123-94-4 Appearance White to pale

Potassium Stearate E470a CAS 593-29-3 Potassium Stearate is an anionic surfactant widely used in acrylate rubber soap/sulfur vulcanization systems. Often referred to as potassium soap or soft soap, it serves primarily as an emulsifier and detergent in cream and shampoo cosmetic formulations. While it exhibits high emulsification efficiency, it is sensitive to hard water and can form calcium soap, which may alter or disrupt emulsions. Proper handling is essential during

Sucrose Fatty Acid Ester / Sucrose Ester E473 Product Overview Sucrose Esters of Fatty Acids (SE) are nonionic surfactants produced through esterification of sucrose and fatty acids. These versatile compounds offer excellent emulsification properties and act as effective preservatives. Key Benefits Excellent emulsification properties Effective preservative action Target Industries & Applications Food industry applications include meat products, emulsified flavors, fruit and

Sorbitan Trioleate (Span 85) CAS 26266-58-0 Sorbitan trioleate, also known as Span 85, is an ester of sorbitol and oleic acid. It is commonly used as an emulsifier and surfactant in various industries, including food, medicals, and cosmetics. Key Benefits Excellent emulsifying properties Versatile application across multiple industries Enhances product stability Improves texture and feel Target Industries & Applications Food industry, medical industry, Cosmetics industry,

Sorbitan Tristearate E492 CAS 26658-19-5 Product Overview Sorbitan tristearate, also known as Span 60, is a non-ionic emulsifier derived from the esterification of sorbitan with stearic acid. It is widely used in food, medicals, and cosmetics for its excellent emulsifying and stabilizing properties. Key Benefits Excellent emulsifying properties for stable formulations Enhanced stability across various product types Broad compatibility with multiple industries Non-ionic nature

Lecithin / Soy Lecithin CAS 8002-43-5 Soybean Lecithin is a high-potency natural emulsifier derived from soybean oil refining. This concentrated form offers enhanced effectiveness for various industrial and food applications. Key Features: High Potency: Concentrated form for enhanced effectiveness Natural Source: Derived from soybean oil refining process Versatile Applications: Suitable for food, medical, cosmetic, and industrial uses Target Industries: Food, medicals,