Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid?resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
AKD emulsifier is a special emuslfier for AKD wax, starch based, mainly used for emulsifying AKD wax to produce AKD emulsion, ensure AKD granularity is controlled below 1m, protecting sizing retention and increase efficiency. AKD emulsifier is usually used together with AKD wax, AKD dispersant, AKD stabilizer to make AKD emulsion. AMAZON provide technical support for new customers in AKD emulsion production process. Appearance:Red brown liquid Solid content(%):25±1% PH Value:2-6 Viscosity (25, mpa.s):500-2000
They create a stable brine-in-oil emulsion. They improve high-pressure, high-temperature (HPHT) fluid loss. They provide a stable rheological. They are used in conjunction with primary emulsifiers to create a stable invert emulsion They also contribute to improving HPHT fluid loss, electrical stability, and providing a stable rheological. Both primary and secondary emulsifiers are resistant to high temperatures, salt, and calcium invasion. They contribute to well wall stability, provide good lubricity, cause less damage to oil and gas formations, and ensure good mud cake quality. The principle of action for both is the same, but they refer to different values of the index. They need to be matched with each other for use3. The primary emulsifier is usually used for creating a water-in-oil emulsion, while the secondary emulsifier is used for oil-in-water emulsion.
Polysorbate 80.
Emuslsifiers.Manufacture
Polysorbates, sorbitan esters, emulsification, surfactant..Export
Emulsifiers-like-alkyl-phenol-ethoxylates-glycerol-monostearate.
Emulsifiers.Manufacturers
Primary emulsifier.
Sorbitan Monooleate.
Food emulsifiers.Traders and manufacturers
Emulsifiers.
Emulsifier.
Emulsifiers.
Emulsifiers.
Anti-dusting oils, emulsifiers, reactive dyes, acid dyes, textile auxillaries.
Fruit juice concentrates & pulps, vegetable juice concentrates & purees, milk products, milk powders, cocoa products, starch products, liquid glucose, dam, oils & fats, meat products, stabilizers, emulsifiers, dairy cultures, enzymes, egg liquid, egg powder, food additives, food chemicals, flavor, colour, natural colour, dry fruits, dried fruits, organic products, dehydrated fruit & vegetable powders, canned products, animal feed, sugar, rice, wheat, fertilizers.
Surfactants, emulsifiers, esters and castor oil derivatives.
Lecithin emulsifier,soybean phospholipids.
