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Emulsifiers

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Food Additive – Emulsifiers

We offer a diverse range of emulsifiers for applications in baking, dairy products, beverages, fats and oils, and food processing.

Emulsifiers help disperse oil and water phases evenly, enhancing emulsion stability while improving the texture, mouthfeel, appearance, and processing properties of food products. Our solutions are designed to meet diverse formulation and processing requirements.

What Are Emulsifiers?

Emulsifiers are surface-active agents that help combine otherwise immiscible oil and water phases to form stable emulsions. Their molecular structure consists of both hydrophilic and hydrophobic components. The hydrophobic portion is typically derived from fatty acids, while the hydrophilic portion may consist of glycerol esterified with citric acid, tartaric acid, acetic acid, or lactic acid.

Emulsification

Oil and water are naturally immiscible liquids, and a higher interfacial tension makes them more difficult to mix uniformly. Emulsifiers help reduce interfacial tension, allowing the two phases to disperse and form a more stable emulsion.

Based on the dispersion characteristics, emulsions can generally be classified as oil-in-water (O/W) or water-in-oil (W/O) emulsions. Milk is an example of an oil-in-water emulsion, while butter is generally classified as a water-in-oil emulsion.

Emulsifier HLB Value

The HLB (Hydrophilic-Lipophilic Balance) value is used to evaluate the balance between the hydrophilic and lipophilic properties of an emulsifier, helping determine its characteristics and suitable applications.

H stands for Hydrophilic, L for Lipophilic, and B for Balance. In general, a higher HLB value indicates greater hydrophilicity.

Raw Materials & Product Features

Emulsifier ingredients are primarily derived from vegetable oil sources, including RSPO-certified palm oil, soybean oil, rapeseed oil, and sunflower oil.

Chen Ding offers a diverse range of emulsifiers designed for different food applications and functional requirements, supporting customers in formulation design and product development.

Product	Applications	Functions
DATEM Diacetyl Tartaric acid Esters of monoglycerides	Bread, Frozen Dough, Coffee Creamers, Milk Tea	Improves bread volume and structural stability Enhances dough machinability and reduces collapse during processing Improves emulsion stability and product consistency
Mono- and Diglycerides of Fatty Acids (Mono- and Diglycerides)	Margarine, Margarine, Caramel, Chewing Gum, Coffee Creamers, Dairy Products, and Protein Beverages	Improves fat plasticity and product softness Enhances emulsion stability and helps reduce oil-water separation Reduces stickiness and sugar crystallization, improving caramel texture Provides a soft and pleasant chewing texture in chewing gum
DMG Distilled Monoglycerides	Bread, Margarin	Improves product structure and texture Interacts with starch to help delay staling Enhances fat dispersion and stability
LACTEM Lactic Acid Esters of Monoglycerides	Cream Topping Powders, Plant-Based Whipping Cream, Cake Margarine, Chocolate	Improves whipping stability and foam structure Improves cake crumb structure and enhances overall texture and mouthfeel Helps prevent bloom formation in chocolate and compound chocolate
PGE Polyglycerol Esters	Baked Goods, Shortening, Aerated Confectionery	Suitable for “all-in” mixing processes in formulation applications Increases baking volume and improves cake crumb structure and fineness Enhances foam stability in oil-containing confectionery systems
PGMS Polyglycerol Monostearate	Cream Topping Powders, Shortening, Baking Oils	Improves whipping efficiency and reduces whipping time Enhances batter stability Improves cake volume and crumb fineness while helping maintain product quality over time
PGPR Polyglycerol Polyricinoleate	Chocolate, Low-Fat Spreads, Pan Release Emulsifiers	Helps reduce chocolate bloom and graininess Provides a smooth mouthfeel, modifies melting properties, and helps prevent stickiness Enhances emulsion stability in water-in-oil (W/O) systems
SSLSodium Stearoyl Lactylate	Baked Goods, Coffee Creamers, Dairy Products	Strengthens dough structure and softens bread texture Increases finished product volume and helps delay staling Improves emulsion stability in coffee creamers and helps reduce feathering
SMS Sorbitan Monostearate	Baking Oils, Active Dry Yeast for Baking	Helps stabilize fat structure Improves yeast viability, rehydration, and gas-producing capacity
STS Sorbitan Tristearate	Chocolate, Fats & Oils, Plant-Based Spreads	Helps prevent crystallization in edible oils and reduces graininess Improves chocolate meltability and surface stability

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Emulsifiers

What Are Emulsifiers?

Raw Materials & Product Features

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