Emulsifiers
Food & industrial emulsifiers for bakery, dairy, beverage and confectionery applications. E‑coded options with regional documentation.
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Glycerides (E471)
Mono- & diglycerides; distilled grades
Lactylates (E481–E482)
Bread strength, whipping & dough conditioning
E472 Esters (a–f)
ACETEM, LACTEM, CITREM, TARTREM, DATEM, mixed esters
Lecithins (E322)
Soy, sunflower, rapeseed; liquid & deoiled
Sucrose Esters (E473)
High-HLB, premium O/W emulsifiers
Polyglycerol Esters (E475)
Wetting, aeration, anti-bloom
PGPR (E476)
Viscosity reduction for chocolate & spreads
Polysorbates (E432–E436)
High-HLB O/W emulsifiers (see TWEEN page)
Sorbitan Esters (E491–E495)
Low-HLB W/O emulsifiers (see SPAN page)