| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Glycerol Mono Stearate - SE | GMS SE enhances texture, prevents staling, and extends shelf life in bakery and dairy applications. | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Glycerol Mono Stearate (GMS)- E471 | Premium GMS E471 emulsifier for bakery products, improving texture, stability, and shelf life. | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Distilled Monoglycerides (DMG) | Distilled Monoglycerides (DMG, E471) are high-purity emulsifiers that improve food texture, extend freshness, stabilize oil-water mixes, prevent staling in bread, and enhance creaminess in dairy and confectionery products. | Act as an anti-staling agent in bread, cakes and biscuits. Acts as a whipping agent for food products. Softener textiles and external lubricant for plastic industries. |
| Glycerol Monooleate (GMO) | Glycerol Monooleate (GMO) is a high-performance, non-ionic emulsifier widely used in food, cosmetic, and pharmaceutical formulations to improve texture, stabilization, and moisture retention. | Baked Goods -Breads and Cakes, Confectionery-Chewing gum, Toffees and Caramel, Dairy Products-Ice Creams and Desserts, Fats -Margarines and Shortenings, Starch-Mushed potatoes and pastes noodles, Juices-Functions as an Anti-foaming agent in juice processing. |
| Acetylated Mono- and Diglycerides (ACETEM S) | ACETEM S (E472a), an acetylated mono- and diglyceride emulsifier, refines texture and increases shelf life in whipped toppings, batters, margarine, and confectionery coatings. | Chewing gum base, coated foods, cake batter and others. |
| Acetylated Mono-Diglycerides (ACETEM L) | ACETEM L (E472a), or acetylated mono- and diglycerides, is a clean-label emulsifier used in bakery, dairy, confections, and margarine. It improves batter aeration, stabilizes whipped toppings, prevents fat bloom, and extends shelf life. | Chewing gum base, coated foods, cake batter and others. |
| Lactic Acid Esters of Mono and Diglycerides (LACTEM)- E472b | Lactem (E472b) is a versatile food-grade emulsifier (lactic acid esters of mono- and diglycerides) that improves aeration, texture, and stability in bakery, dairy, sauces, chocolate, and confectionery. | Vegetable whipping creams, cocoa based products, topping powders, cake margarine, aerated based fillings. |
| Sorbitan Monostearate (SMS) | Sorbitan Monostearate (SMS, E491) is a non-ionic emulsifier widely used in yeast manufacturing for protection and rehydration, as well as in food, cosmetics, and creams for texture and stability. | As a rehydration aid in the production of active dry yeast and as an emulsifier in food products like protective coating on fruits & vegetables, confectionery. Emulsifying agent in cake mixes, baked goods, puddings, whipped cream |
