Application

Suggested Emulsifiers

Functions

Ice Cream

● Polysorbate

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Lactic Acid Fatty Acid Glyceride (LACTEM)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Tripolycerol Monostearates (PGE)

● To provide the smooth and fine texture with a slower meltdown rate

● To improve the creamy mouthfeel

● To reduce freezing time

● To improve whipping ability

● To stabilize the air cells of ice cream

Cheese

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Acetylated Mono- and Diglycerides (ACETEM)

● To obtain a smooth texture

● To make the coating of cheese to protect against microbiological activity and avoid dehydration

Cream and creamers

● Polysorbates

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Lactic Acid Fatty Acid Glyceride (LACTEM)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Sodium Stearyl Lactate (SSL)

● Non dairy creamers

● To improve the dispersion property

● To improve the stabilization ability

● To improve the whitening property

● Whipped toppings

● To produce and maintain air bubbles

● To improve the stability of the emulsion system

Dairy Beverage

● Polysorbates

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Sodium Stearyl Lactate (SSL)

● To enhance the stability

● To improve the mouthfeel

● To secure the desired particle suspension

● To prevent separation

Aerated Desserts

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Acetylated Mono- and Diglycerides (ACETEM)

● Lactic Acid Fatty Acid Glyceride (LACTEM)

● Tripolycerol Monostearates (PGE)

● Sorbitan Fatty Acid Ester Series (SPAN)

● To incorporate air bubbles

● To provide a highly stable air structure

● To improve the creamy mouthfeel