Buy Food Emulsifiers type food additives makes food good appealing look

chemical-categories

Surfac 80 OE

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.

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Tetrapotassium Pyrophosphate

Tetrapotassium Pyrophosphate used in food processing of emulsifier, organization, quality improver,cyanogens plating and surface treatment, paint coating, detergent,dispersant, slow granule.

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Tripotassium Phosphate

Tripotassium phosphate is a water-soluble ionic salt. It is used as a food additive for its properties as an emulsifier, foaming agent and whipping agent. In combination with fatty acids, it is a potential antimicrobial agent in poultry processing.

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Tween 20 FOOD GRADE

Amber oily liquid no/or with weak odor,yellowish,soluble in water, methanol,ethanol,isopropanol,propylene glycol,ethylene glycol,cotton seed oil and etc.HLP Value at 16.7.

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Tween 80 FOOD GRADE

Light yellow to amber oily viscose liquid, non-toxic, easily soluble in water, soluble in ethanol, vegetable oil, ethyl acetate, methanol, insoluble in mineral oil. HLB value: 15.0.

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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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carboxymethyl cellulose FOOD GRADE

CMC In Food Industry

CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time.

 

A. Function of CMC in the food industry:

1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.

2. Water retention: CMC is a water binder, helps increase shelf life of food.

3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.

4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.

5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.

6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.

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