Mono- and Diglycerides of Fatty Acids
- Also known as:
- Distilled monoglycerides · E471
General-purpose emulsifiers in the food industry, used to stabilize emulsions, aerate batters, and delay bread staling. They interact with starches and fats, improving the texture and sensory shelf life of products. Dosage depends on the fat system of each formulation.
Functions
Typical applications
- Bakery and pastry
- Margarines
- Ice cream and non-dairy creams
- Chocolate making
Product lines
Industries
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See the full line: Surfactants →Polysorbate 80
Polysorbate 80
Hydrophilic nonionic emulsifier, used to stabilize oil-in-water emulsions and solubilize flavors and essential oils in aqueous systems in cosmetics, household care, pharmaceutical and veterinary formulations and supplements. In ice cream it contributes to aeration and a smooth texture. It is used in foods in accordance with applicable additive regulations.
Soy Lecithin
Lecithin
Natural emulsifier derived from soybean oil, a reference in chocolate making for controlling viscosity and in bakery for improving dough handling. It facilitates the integration of fatty and aqueous phases and acts as a dispersing and release agent, and is also used in cosmetics, supplements and pharmaceutical formulations. Available in fluid and de-oiled grades depending on the application.
Sunflower Lecithin
Lecithin
Mixture of phospholipids obtained from sunflower seeds, a plant-based emulsifier that is an alternative to soy lecithin. It facilitates the integration of fatty and aqueous phases and is used as a dispersant in confectionery, bakery, supplements and cosmetic and pharmaceutical formulations.
Alkyl Polyglucoside
Nonionic surfactant derived from glucose and fatty alcohols, with a good biodegradability profile. It provides wetting and detergency with low harshness and is stable in strongly alkaline media. Used in cleaners with an eco-friendly positioning, alkaline degreasers, and personal care formulas.