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Products > Food processing > Zhengzhou Yizeli Industrial Co., Ltd | Similar Products

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Food processing

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Glyceryl Monolaurate GML: foods and other foods such as bread, cake, streamed bread and moon-cake. 5.It is used in meat product, dairy product, spicy products and fruit and vegetable for make the time of preservation ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be ...

Distilled Monoglyceride DMG: Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier， HLB value is 3.8-5.3. Character: 1. ...

Acetylated Mono- and Diglycerides ACETEM: Appearance: Light Yellow Liquid, E code is E472A, Degree of Acetylation: 90% According to the degree of acetylation ,melting point and existence are different ,it’s dissolvable in oil 1. ACETEM can ...

Polyglycerol Esters of Fatty Acids PGE: food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice ...

Propylene Glycol Esters of Fatty Acid 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 ...

Sodium Stearoyl Lactylate SSL: food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at ...

Calcium Stearoyl Lactylate CSL: food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling ...

Citric Acid Esters of Mono-and Diglycerides CITREM: Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants. Operation methods and dosage (1) Add it to the water around 60 ℃, make it paste form, and ...

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