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.

Glycerides, Butter-Fat Mono-, Di- And Tri-, Oxidized CAS NO 144635-07-4

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CAS No.:144635-07-4

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Dhog CAS NO 161466-45-1

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CAS No.:161466-45-1

Grade:Pharmacy Grade

Content:99.90%

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C14-18,Esters With Polyglyderol CAS NO 168075-67-0

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CAS No.:168075-67-0

Grade:Pharmacy Grade

Content:99.90%

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Myristoyl Lactylate CAS NO 174591-51-6

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CAS No.:174591-51-6

Grade:Pharmacy Grade

Content:99.90%

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1-Lauroyl-2-Stearoyl-Rac-Glycerol CAS NO 199274-81-2

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CAS No.:199274-81-2

Grade:Pharmacy Grade

Content:99.90%

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Propylene Glycol Laurate CAS NO 199282-83-2

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CAS No.:199282-83-2

Grade:Pharmacy Grade

Content:99.90%

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1-Linoleoyl Glycerol CAS NO 2258-92-6

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CAS No.:2258-92-6

Grade:Pharmacy Grade

Content:99.90%

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Monocaprin CAS NO 2277-23-8

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CAS No.:2277-23-8

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

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