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Sodium Tartrate

Sodium tartrate is used as an emulsifier and a binding agent in food products such as jellies, margarine, and sausage casings. Because its crystal structure captures a very precise amount of water, it is also a common primary standard for Karl Fischer titration, a common technique to assay water content.

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Sucroglycerides

Sucroglycerides are a mixture of mono- and diesters of sucrose and fatty acids with mono-, di- and triglycerides from fat or oil. It is produced by reacting the sucrose and fat/oil together with or without the presence of a solvent. Usually the solvent is either dimethyl formamide, cyclohexane, isobutanol, isopropanol, or ethyl acetate. It is used as an emulsifier, stabiliser and thickener in many foods.

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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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Methyl Palmitate

Methyl palmitate is used as raw material of emulsifiers or oiling agents for foods, spin finishes and textiles; lubricants for plastics; paint and ink additives; surfactants and base materials for perfumery. They are used as solvents or cosolvents, oil carrier in agricultural industry.

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ULTRA-EMULFAX 14

ULTRA-EMULFAX 14 is a very effective emulsifying agent for the yeast production with a placticizing effect. It prevents the yeast from drying out and imporves the surface appearance.

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ULTRA-EMULFAX 16

ULTRA-EMULFAX 16 is a very effective emulsifying agent for the dry yeast production.

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Ammonium Alginate

Ammonium Alginate is used as a gelling agent,emulsifier and thickener in food additives.It is also a cosmetic chemical.

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Glycerol Stearate

Glycerol Stearate is used as an emulsifier.It is also found in fatty foods.It is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent.

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Potassium Alginate

Potassium alginate is a chemical compound that is the potassium salt of alginic acid. It is an extract of seaweed. It is widely used in foods as a stabilizer, thickener, and emulsifier. Its use as a pharmaceutical excipient is currently limited to experimental hydrogel systems. The viscosity, adhesiveness, elasticity, stiffness, and cohesiveness of potassium alginate hydrogels have been determined and compared with values from a range of other hydrogel-forming materials. The effect of calcium ions on the rheological properties of procyanidin hydrogels containing potassium alginate and intended for oral administration has also been investigated.

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SPAN 20 FOOD GRADE

Amber to brown oily liquid. non-toxic,odorless. soluble in many fatty compositions and solvents.but insoluble in water, HLB Value:8.6.


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