Emulsifiers
Applications and brand names
Main applications:
- Dairy
- Stabilization of chocolate and flavored milk
- Improvement of creaminess and cocoa re-dispersion
- Fat ring prevention
- Overrun promotion and foam stabilization in cream.
- Ice cream
- Overrun promotion and stabilization
- Dryness in extrusion.
- Bakery
- Emulsion promotion in fillings and coatings
- Whipping agent.
- Confectionery
- Anti-sticking and brightness in gelled confection
- Anti-sticking and non-release agent in hard candies
- Brightness, anti-fat bloom and viscosity regulator in chocolate.
- Sauces and condiments
- Emulsifiers in mayonnaise
- Solubilization in condiments like oleoresins and essential oils.
- Meat products
- Mass emulsion and creaminess in paté.
- Pharma and personal care
- Emulsion promotion
- Consistency and stability in formulations.
Ranges and brand names:
- Mono-diglycerides
- SUGIN 471 PH 40
- SUGIN 471 PH 60
- and Specialities
- Polyglycerol esters
- SUGIN 475 HI
- SUGIN 476 M
- Lactic esters of MG
- SUGIN 472 B I15
- Citric esters of MG
- SUGIN 472 C IKV
- SUGIN 472 C J
- Sorbitan esters
- SORBESTER 60
- SORBESTER 65
- SORBESTER 80
- POE Sorbitan esters
- POLYSORBATE 60
- POLYSORBATE 65
- POLYSORBATE 80
- Specialities
- BASE HC 5
- BASE HC 9
- SUGIN SP 8019
- DECA line
- DEL line