Buy Food Emulsifiers type food additives makes food good appealing look


Polyglycerol polyricinoleate FOOD GRADE 100&

Polyglycerol polyricinoleate(PGPR)


Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).
No bad odor, has good thermal stability.
⑴ Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
⑵ Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.
⑶ Used with lecithin , has a good synergistic effect, thinning the thickness of  chocolate coating to make it easy to process.
⑷ In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Opeartion method and dosage
The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.
Technical Index
Poly glycerol(Dimer, trimer and tetramer glycerol)(w/%) ≥75
Poly glycerol(More than Heptamer)(w/%) ≤10
Pb / (mg/kg) ≤ 2
Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
Storage and transportation:
Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.

Glycerol monostearate 40% SE FOOD GRADE >40%

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

Sodium Stearoyl Lactylate(SSL) FOOD GRADE 100%

Sodium Stearoyl Lactylate(SSL)
Chemical Structure:

Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
(1) It can be directly mixed well with flour for use. 
(2) Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value(Calculated by KOH) / (mg/g) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) ≤2
Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag..
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.

Refined Glycerin 99.7% Min BP/USP Grade Purified 99.7%

Refined Glycerin 99.7% Min BP/USP Grade 

Packing 250 KG X 80 (Brand New Steel Drum) / 20 MT Per 20 FT FCL


Packing 250 KG X 80 (Brand New HDPE Drum) / 20 MT Per 20 FT FCL

Lecithin,Transparent phospholipid,Powders,granules,phospholipids FOOD GRADE

Lecithin,Transparent phospholipid,Powders,granules,phospholipids
Founded in 2003, Taosign has become the most respected manufacturer and exporter of Lecithin,Transparent phospholipid,Powders,granules,phospholipids
Lecithin powder, in a transparent phospholipid as raw material, after finishing oils removed and prepared as a yellow powder product.

Phospholipid particles, based on lecithin powder as raw material, the use of new granulation process to obtain the product.

Lecithin (scientific name: phosphatidylcholine, PC) is transparent phospholipids or lecithin powder as raw material, refined liquid or paste products. Lecithin is one of the main factors brain function, lipid-lowering and other     health care products, the content of PC is essential the role of nutrition and health in many health food, medicine revolves around content and the development of PC.
contact person: Allen,,Skype:t-mac52177


pepsin, Microbial Rennet, Pepsin , trypsin , Aprotinin , Streptokinase FOOD GRADE

Founded in 2003, Taosign has become the most respected manufacturer and exporter of pepsin, Microbial Rennet,Pepsin , trypsin , Aprotinin , Streptokinase

Microbial rennet is produced by biotechnological fermentation with Rhizomucor miehei. As a milk-clotting enzyme, it performs as natural rennet and increases efficiency in industrial cheese production. Due to its vegetable origin and absent of any animal content, there is no religious objection to the product. Microbial rennet does not contain any Genetically Modified Organism (GMO) in its production.

contact person: Allen,,Skype:t-mac52177 


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