Food Emulsifiers Supplier | Food Additives

Emulsifiers

Emulsifiers are food additives that enable the mixing of ingredients that would normally separate, such as oil and water. They are fundamental to the texture, consistency, stability, and shelf life of a vast range of food products, from bread and chocolate to mayonnaise and ice cream.

What Are Emulsifiers?

Emulsifiers are molecules with both a water-loving (hydrophilic) and fat-loving (lipophilic) end. This dual nature allows them to sit at the interface between oil and water phases, reducing surface tension and creating stable, homogeneous mixtures. Beyond emulsification, they also act as aerating agents, starch complexing agents, and texture improvers.

Food grade emulsifiers for bakery dairy and sauce production improving texture and product consistency

Our Emulsifiers Product Range

Lecithin (E322)

Form: Liquid / Powder / Granules

Source: Soy, Sunflower, Rapeseed Applications: Chocolate, bakery, margarine, infant formula, sauces, dressings

Function: Emulsifier, antioxidant synergist, release agent, wetting agent Note: Non-GMO and organic grades available; sunflower lecithin preferred for allergen-free labeling

Mono- and Diglycerides of Fatty Acids (E471)

Form: Powder / Flakes / Beads Applications: Bakery, margarine, ice cream, whipped toppings, instant foods

Function: Emulsifier, starch complexing agent, aerating agent, anti-staling agent Note: Most widely used emulsifier in food industry; improves crumb structure in bread

Acetylated Mono- and Diglycerides (E472a)

Form: Powder / Liquid

Applications: Whipped toppings, coffee whiteners, frozen desserts, bakery

Function: Emulsifier, aerating agent, film-forming agent

Note: Excellent for aeration and foam stabilization

Lactic Acid Esters of Mono- and Diglycerides: LACTEM (E472b)

Form: Powder / Beads

Applications: Bakery, margarine, coffee whiteners, ice cream

Function: Emulsifier, aerating agent, dough conditioner

Note: Good water dispersibility; suitable for oil-in-water emulsions

Citric Acid Esters of Mono- and Diglycerides: CITREM (E472c)

Form: Powder / Liquid

Applications: Margarine, meat products, infant formula, dressings

Function: Emulsifier, stabilizer, sequestrant

Note: Excellent in water-in-oil emulsions; also used in low-fat meat products

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides: DATEM (E472e)

Form: Powder / Beads

Applications: Bread, rolls, puff pastry, pizza dough, tortillas

Function: Dough strengthener, emulsifier, volume improver

Note: One of the most effective emulsifiers for yeast-raised baked goods

Polyglycerol Esters of Fatty Acids: PGE (E475)

Form: Powder / Beads

Applications: Chocolate, fat-based coatings, whipped toppings, ice cream Function: Emulsifier, aerating agent, crystal modifier

Note: Reduces fat bloom in chocolate; improves aeration in whipped products

Polyglycerol Polyricinoleate: PGPR (E476)

Form: Liquid

Applications: Chocolate, chocolate coatings, compound chocolate

Function: Viscosity reducer, emulsifier Note: Reduces cocoa butter usage by lowering chocolate viscosity; cost-saving ingredient

Sorbitan Monostearate (E491)

Form: Beads / Flakes

Applications: Bakery, confectionery, chocolate coatings, yeast-raised products

Function: Emulsifier, yeast food, crystal modifier

Note: Often used in combination with polysorbates for synergistic effect

Sorbitan Tristearate (E492)

Form: Flakes

Applications: Chocolate, fat-based coatings, confectionery

Function: Crystal modifier, emulsifier, bloom inhibitor

Note: Controls fat crystallization in chocolate and coatings

Polysorbate 60: Polyoxyethylene Sorbitan Monostearate (E435)

Form: Waxy solid / Liquid

Applications: Ice cream, whipped toppings, bakery, sauces, beverages Function: Emulsifier, aerating agent, stabilizer

Note: Water-dispersible; synergistic with sorbitan esters

Polysorbate 80: Polyoxyethylene Sorbitan Monooleate (E433)

Form: Liquid

Applications: Ice cream, sauces, dressings, beverages, dairy

Function: Emulsifier, solubilizer, stabilizer

Note: Excellent cold-water dispersibility; widely used in dairy and frozen desserts

Sodium Stearoyl Lactylate: SSL (E481)

Form: Powder / Beads

Applications: Bread, rolls, tortillas, crackers, pasta, cakes

Function: Dough conditioner, emulsifier, starch complexing agent, anti-staling agent

Note: Improves dough handling, volume, and softness retention in baked goods

Calcium Stearoyl Lactylate:CSL (E482)

Form: Powder / Beads

Applications: Bread, bakery, tortillas, pasta

Function: Dough conditioner, emulsifier, anti-staling agent

Note: Similar to SSL but calcium-based; preferred in some markets

Sucrose Esters of Fatty Acids (E473)

Form: Powder

Applications: Bakery, dairy, beverages, confectionery, infant formula

Function: Emulsifier, stabilizer, crystal modifier, aerating agent

Note: Clean-label friendly; mild taste and odor; approved for infant formula

Ammonium Phosphatides (E442)

Form: Liquid / Paste

Applications: Chocolate, chocolate coatings, compound coatings

Function: Emulsifier, viscosity modifier Note: Alternative to lecithin in chocolate; derived from rapeseed oil

Why Use Emulsifiers in Food?

Stability: Prevents separation of oil and water phases in dressings, sauces, and dairy
Texture Improvement: Creates smoother, creamier, and more consistent mouthfeel
Volume & Aeration: Improves gas retention in baked goods and whipped products
Shelf Life Extension: Delays staling in bread and retards fat bloom in chocolate
Fat Reduction: Allows partial replacement of fat while maintaining texture
Process Efficiency: Improves dough machinability and reduces production issues