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" in Emulsifiers found 9 Products from Zhengzhou Yizeli Industrial Co., Ltd, China

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Citric Acid Esters of Mono and Diglycerides(CITREM): foods, add as the processing required. Technical Index Total citric acid（%）13—50 Total fat acid（%） 37-81 Total glycerol（%） 8-33 Free glycerol（%） ≤4.0 Sulphated ash (%）≤0.5 Lead (Pb) / (mg/kg) ...

Distilled Monoglycerides(DMG): shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity ...

Propylene Glycol Monostearate(PGMS): Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble ...

Polyglycerol Esters of Fatty Acids(PGE): processing. (2) You can also dissolve this product in warm water at about 60℃ homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum ...

Glycerol Monolaurate(GML): processing required according to GB2760-2011 Tech index: Acid value (Calculated by KOH) / (mg/g) ≤3.5 Saponification value(Calculated by KOH) / (mg/g) 190 - 220 Heavy metals (Calculated by Pb) / ...

Polyglycerol Polyricinoleate(PGPR): Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. ⑴ ...

Calcium Stearoyl Lactylate(CSL): processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) ...

Sodium Stearoyl Lactylate(SSL): processing. Recommended Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e): processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The ...

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