Emulsifiers Suppliers and Manufacturers

A superior-quality soluble type metal working emulsifier additive Free of amine, nitrite and phenol specially formulated to provide exceptional emulsion stability, anti-corrosive and rust preventive properties. It is recommended for more severe application for both ferrous and non-ferrous metals. Also recommended for both ferrous and non-ferrous metals, for Aluminum, stainless steel, mile steel and castings. Stable with 800ppm Hardwater

Our Best Products: COE 54, COE 32, COE 36, CDBS Isobutanol 70/B, Nonionic Surfactant N 15 and other Many EMULSIFIERS. Many Other Products In Agricultural, Pharmaceutical, chemical & Rubber industry. With best regards

Our products are: Admol 20 - Dispursing agent for DF/WDG, Admol 21 - Dispersing agent for WP, Admol 4488 - For SC formulation, Admol 2700 - WDG formulation, Admol 7000 - wetting agent, Admol 4000 - wetting Agent, Admol 4480 - FOr SE formulation, other Many EMULSIFIERS. Many Other Products In Agricultural, Pharmaceutical, chemical & Rubber industry. With best regards

Mono Di Glycerides ( MDG )

Good quality Cake Gel Emulsifiers PRODUCT DESCRIPTION Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white off white powder, used for product the cake gel. INGREDIENT LIST Food emulsifier: E477, E471, E475 PHYSICAL AND CHEMICAL PARAMETERS Item Specification Saponification Value 155-175mgKOH/g Acid Value 3 Iodine value 3.0 Melting Point ( ) 55-65 APPEARANCE white off white powder NUTRITIONAL INFORMATION Values per 100g Energy, Kj/Kcal 2500/600 Protein, g < 1 Carbohdrate, g 60 Dietary fiber, g absent Fat, g 38 Sodium, g absent ALLERGEN INFORMATION Cereal and product with gluten,such as flour starch and bran etc. No Crabs,crayfish,lobster, prawns,shrimos,and products made from them such as extracts No Eggs and products Such as frozen egg yolk,protein powder,and isolated protein. No fish ang-product such as fish pritein and its extracts. No Peanuts and products such as kernel,protein,oil, jam,powder,and nuts made from peanuts,or peanut product with almond flavor,and etc.. No Soy bean and products such as lecithin,oil,toufu,and isolated protein. No Milk and products(with lactose) such as salts of casein ,whey powder,cheese and lactose etc.. No Nuts and products such as jam and oil etc.. No ---------------------------------------------- FOOD CONTAMINANT Raw materials are guaranteed food grade in conformity with the applicable legislation on: Heavy metals ARSENIC (As) (mg/kg) max. 3 MERCURY (Hg) (mg/kg) max.1 CADMIUM (Cd) (mg/kg) max. 1 HEAVY METALS (as Pb) (mg/kg) max. 10 INDICATIVE MICROBIOLOGICAL VALUES TOTAL PLATE COUNT (CFU/g) max. 1000 YEAST AND MOULD (CFU/g) max.100 COLIFORMS ABSENT IN 0.1g SALMONELLA ABSENT IN 25g GMO INFORMATION It is made from vegetable source without any GMO materials. IRRADIATION INFORMATION We hereby certify that the cake gel emulsifier is free from radiation. STORAGE CONDITION AND PACAKGE: It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.

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.