Emulsifiers

Emulsifiers

Emulsifiers stabilize oil–water systems by reducing interfacial tension and promoting uniform dispersion of hydrophobic components. They are widely used in dairy products, beverages, sauces, baked goods, and confectionery. By improving texture, preventing phase separation, and enhancing process stability, emulsifiers play a crucial role in both formulation development and large-scale food production.

Monomyristin CAS NO 27214-38-6

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CAS No.:27214-38-6

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Glycerol Monolaurate CAS NO 27215-38-9

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CAS No.:27215-38-9

Grade:Pharmacy Grade

Content:99.90%

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Sucrose Acetate Isobutyrate CAS NO 27216-37-1

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CAS No.:27216-37-1

Grade:Pharmacy Grade

Content:99.90%

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Sucrose Myristate CAS NO 27216-47-3

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CAS No.:27216-47-3

Grade:Pharmacy Grade

Content:99.90%

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Dipotassium Sodium Pyrophosphorate CAS NO 29561-04-4

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CAS No.:29561-04-4

Grade:Pharmacy Grade

Content:99.90%

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Propylene Glycol Monohexanoate CAS NO 29592-92-5

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CAS No.:29592-92-5

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

2,3,4,5-Tetrastearoyl-D-Glucitol CAS NO 29780-99-2

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CAS No.:29780-99-2

Grade:Pharmacy Grade

Content:99.90%

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Monoelaidin CAS NO 29798-65-0

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CAS No.:29798-65-0

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

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