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Distilled Glycerin Monostearate E471 GMS99 / DMG95

E471 DMG95, Food Emulsifier, Glycerol monostearate, Mono and diglycerides of fatty acid, Glyceryl monostearate

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Glycerin Monostearate E471 GMS40 (Mono-and diglycerol fatty acid)

Mono-and diglycerol fatty acid, E471 GMS, Glycerol monostearate, Glyceryl monostearate

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Glyceryl monolaurate E471 GML90

Monolaurin (GlyceroI Monolaurate, referred to as GML), also known as dodecanoic acid monoglyceride, is a non-ionic surfactant, which naturally exists in breast milk, coconut oil and American busk sunflower. It is an excellent food emulsifier with HLB value of 5.2. At the same time, it is a safe, efficient and broad-spectrum bacteriostatic agent with emulsifying and antiseptic dual functions.

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Sorbitan monostearate SMS E491 SPAN60

Sorbitan fatty acid ester, E491 SMS, Sorbitan monostearate, Food Emulsifier

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Water-dispersible monoglycerides

Water dispersible monoglyceride is a compound emulsifier based on glycerol monostearate, which is milky white powder at room temperature, has a high HLB value, and is easy to disperse in water to form an emulsion. The product has strong thermal stability, hydrolytic stability, strong micelle forming ability, can greatly reduce the interfacial tension of oil/water interface, good biodegradability, good compatibility with other emulsifiers and hydrophilic colloids, and has no adverse effects on the color, aroma and taste of food.

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Polyglycerol fatty acid ester E475 PGE

Calcium/sodium stearoyl lactate is milky white powder or flake solid, which is an anionic emulsifier with pleasant caramel smell. The product has good emulsification, reinforcement, preservation, anti-starch aging and other effects.

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Calcium stearoyl lactylate E482 CSL/Sodium stearoyl lactylate E481 SSL

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Diacetyl tartaric acid monoglycerides E472e DATEM

Diacetyl tartaric acid monoglyceride is a milky white to light yellow powdery solid, good fluidity, melting point 45 ° C, soluble in hot water, is a non-ionic emulsifier, HLB value of 8-10. The product has strong emulsification, dispersion, preservation, anti-starch aging effect, commonly used as O/W type emulsifier.

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SP Cake Gel Emulsifier

SP cake oil is prepared by Gadele selection of various high-quality raw materials and combined with independent research and development of high-tech. The use of this kind of cake oil can effectively shorten the production time of the product, make the appearance and organization of the finished product uniform and delicate, make the entrance more lubricating, rich fragrance. SP cake oil has the advantages of strong operation stability, strong foaming and strong emulsification, and can effectively extend the shelf life.

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Bread Improver (Creamy)

Bread emulsified moisturizing cream is processed by emulsifier produced by Gadele's own technology. It has a significant effect on increasing the volume of bread, improving the tissue of bread and prolonging the shelf life. The product will not harden in low temperature environment, can maintain semi fluid, smooth paste, and has good operation performance.

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Sucrose fatty acid ester

Sucrose ester has good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment and antibacterial properties. Widely used in flour products, cakes and candy, frozen drinks and other foods.

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