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.

1-Monolinolein CAS NO 2277-28-3

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CAS No.:2277-28-3

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Sitosteryl Palmitate CAS NO 2308-85-2

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CAS No.:2308-85-2

Grade:Pharmacy Grade

Content:99.90%

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1,3-Diolein CAS NO 2465-32-9

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CAS No.:2465-32-9

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Monoelaidin CAS NO 2716-53-2

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CAS No.:2716-53-2

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

1-o-Octadecanoyl-2N-Glycerol CAS NO 22610-61-3

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CAS No.:22610-61-3

Grade:Pharmacy Grade

Content:99.90%

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Glyceryl Monostearate CAS NO 22610-63-5

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CAS No.:22610-63-5

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

2-Monopalmitin CAS NO 23470-00-0

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CAS No.:23470-00-0

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Sucrose 6'-Palmitate CAS NO 24516-45-8

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CAS No.:24516-45-8

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

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