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chemical-categories

Calcium Alginate

Calcium alginate is the Calcium salt of alginic acid.It is used for entrapment of enzymes and forming artificial seeds in Plant tissue culture.It can be used to produce an edible substance.It can be incorporated into wound dressings.

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Calcium Polyphosphate

Calcium Polyphosphate is a heterogeneous mixture of calcium salts of polyphosphoric acids, it is used as an emulsifier, moisture-retaining agent, sequestrant, texturizer.

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Carrageenan

Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk.Carrageenans are used in a variety of commercial applications as gelling, thickening, and stabilizing agents,food products, and in pharmaceutical formulations, cosmetics,mining.

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Citric Acid Anhydrous

Citric Acid Anhydrous is organic acids in the first big acid, as a result of the performance of physical properties, chemical properties, derivatives, mainly used in food and beverage industry as sour agent, flavouring agent, preservative and antistaling agent. Also in the chemical industry, cosmetic industry and washing industry used as antioxidant, plasticizer and detergent, etc. It is widely used in food, medicine, daily chemical industry such as the most important organic acids.The dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks.Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or to recipes in place of fresh lemon juice.Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt.Citric acid is also often used in cleaning products and sodas or fizzy drinks.

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Citric Acid Esters of Mono-and Diglycerides (CITREM) FOOD GRADE 100%

Citric Acid Esters of Mono-and Diglycerides (CITREM)

Characters:

Ivory white powder, soluble in water, dispersible in hot water and fat

Application:

Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation.

(1) Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture.

(2) Used in improving efficiency and solubilization for ice cream, chocolate, candy. 

(3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.

Opeartion methods and dosage
(1) Add it to the water around 60 ℃, make it paste form, and then use it in an appropriate proportion.
(2) Further processing after it is evenly dissolved with the fat.

(3) The max. dosage for infant formula foods is 24.0g / kg, for others 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 (%)

Arsenic (As) / (mg/kg)

≤3

Heavy metal (Pb) / (mg/kg)

≤10

 

Packaging

Aluminized bag vacuum packing with nitrogen inside.

20kg/carton(5kg/bag*4)

Storage and transportation

Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

 

 

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DATEM

DATEM is an emulsifier primarily used in baking. It is used to strengthen the dough by building a strong gluten network. It is used in crusty breads, such as rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners, jars of salsa con queso, icecream, and dressings. It is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group.

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DK ESTER F-160

DK ESTER F-160 has a strong emulsifying/ dispersing effect. Advantage includes increased over-run, smooth texture and mouth-feel with improved palatability. It prevents churning phenomena.

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides FOOD GRADE 100%

Diacetyl Tartaric Acid Esters of Mono and Diglycerides

Characters: 
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the 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 sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60℃ to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further 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 addition amount can be changed based on production need for cream and fermented milk.
Technical Index (Conform to GB25539-2010 standard

Acid value (Calculated by KOH) / (mg/g)

65-85

Saponification value (Calculated by KOH) / (mg/g)

390-450

Total tartaric acid(W/%)

10-40

Total glycerol(W/%)

11-28

Total acetic (W/%)

8-32

Free glycerol(W/%)

≤2.0

Ignition residue (W/%)

≤0.5

Pb/(mg/kg)

≤2

Packaging:

Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)

Storage & Transportation: 
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

 

 

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Distilled Monoglyceride

Distilled Monoglyceride contains more than 90% monoglyceride. Distilled Monoglyceride is an emulsifier in various food products like bakery products, ice creams, cookies, biscuits, chocolates, toffees, margarine, peanut butter, cheese spreads, coffee creamers, fudges;lubricant for extruded products like pasta.

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Distilled Monoglyceride FOOD GRADE >90%

Used in all kinds of food processing, widely used in plastic、medicine、cosmetic、textile industries also.

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