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Poem DO-100V is an self-emulsifying liquid oil. As a result of mixing DO-100V into the liquid vegetable oil, it is possible to improve oil into self-emulsifying oil.Therefore it is possible to disperse the oil into liquid seasoning, sauce and batter easily without homogenizer or homogenizing process.
Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications.
Surfac 80 OE is a emulsifier agent based onesters of saturated fatty acids with sucrose. Form emulsions w/o with animal fats and vegetable oils. Used in creams, mayonnaise, margarine, meat and fish emulsion.
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.
Gum tragacanth is used in incense making as a binder to hold all the powdered herbs together.It is used in veg-tanned leatherworking as an edge slicking and burnishing compound and is occasionally used as a stiffener in textiles.
Polysorbate 80 is a nonionic surfactant and emulsifier derived from polyethoxylated sorbitan and oleic acid. It is used as an emulsifier in foods, particularly in ice cream. Adding this substance prevents milk proteins from completely coating the fat droplets. It is an excipient that is used to stabilize aqueous formulations of medications for parenteral administration, and used as an emulsifier in the manufacture of the popular anti-arrhythmic amiodarone. It is also used as an excipient in some European and Canadian influenza vaccines. It is used as a test to identify the phenotype of a strain or isolate.
Provichem 220p is an anionic water soluble polymer. It is used as a scale inhibitor in oil recovery operations and in cooling and boiling towers. It can also be applied as an anionic poly-electrolyte (e.g. protective coating), as a dispersant and as a rheology modifier.
Sodium Citrate is an important material of the food and drink industry.It is used as flavoring enhancer, preservative, emulsifier, buffer, binding agent and stabilizer, anti-coagulant,as anticoagulant and as preservative in syrup manufactured goods,as buffer acidity acid in drink, prevents acidic dairy products, binder in cheese and minced meat, acid coagulant in jellies and jam, emulsifier and stabilizer in cheese and ice cream.
Ethyl Cellulose is a hydrophobic ethyl ether of cellulose, an inert, hydrophobic polymer and is essentially tasteless, odourless, colorless, non-caloric, and physiologically inert. Ethyl Cellulose is prepared from wood pulp or cotton by treatment with alkali and ethylation of the alkali cellulose with ethyl chloride. It is a derivative of cellulose in which some of the hydroxyl groups on the repeating glucose units are converted into ethyl ether groups. It has long been used as solvent-based tablet and pellet coating, tablet binder, to prepare microcapsules and microspheres, and both as film- and matrix- forming material for sustained-release dosage forms. It is mainly used as a thin-film coating material. It is also used as a food additive as an emulsifier, auxiliary material for pharmaceuticals. Ethylcellulose is used to mask an unpleasant taste or to improve the stability of a formulation. Ethylcellulose is directly extracted from plant fibre (cellulose, cotton) and is then chemically modified. Ethylcellulose is predominantly used in food supplements and flavourings in capsules. It functions as a binding and filling agent or serves as protective coating. Ethyl cellulose is a kind of cellulose ether, and it shows good thermo stability and electric properties. Its use is presently requested in the formulation of food supplements in dry applications e.g. as a controlled release agent and protective colloid and as a thickener/binder in hydrophobic matrices. Ethyl cellulose is used as a food additive as an emulsifier.
Locust Bean Gum is used as a thickening agent and gelling agent in food technology.It is used to sweeten foods and as a chocolate substitute. It is also used in non-edible products such as pet foods, mining products, paper making, and to thicken textiles. It is used in cosmetics and to enhance the flavor of cigarettes.
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