Compounds that stabilize oil-water mixtures in food manufacturing, enabling uniform dispersion in emulsions. Utilized by processors in margarine, mayonnaise, chocolate, and ice cream production facilities. Distributors offer lecithins, mono- and diglycerides for formulation stability in bakery and confectionery sectors.
Agar Powder
Agar Powder
No subcategoriesBoswellia Serrata Gum
Boswellia Serrata Gum
No subcategoriesCarrageenan
Carrageenan
No subcategoriesCetomacrogol
Cetomacrogol
No subcategoriesChina Grass
China Grass
No subcategoriesCitric Acid
Citric Acid
No subcategoriesDistilled Monoglyceride
Distilled Monoglyceride
No subcategoriesGellan Gum
Gellan Gum
No subcategoriesGlycerol Monooleate
Glycerol Monooleate
No subcategoriesGlycerol Triacetate
Glycerol Triacetate
No subcategoriesGum Arabic
Gum Arabic
No subcategoriesLecithin Fluid
Lecithin Fluid
No subcategoriesNeem Oil Emulsifier
Neem Oil Emulsifier
No subcategoriesPolyglycerol Polyricinoleate
Polyglycerol Polyricinoleate
No subcategoriesPolysorbate
Polysorbate
No subcategoriesPolysorbate 20
Polysorbate 20
No subcategoriesPolysorbate 60
Polysorbate 60
No subcategoriesPolysorbate 80
Polysorbate 80
No subcategoriesPotato Dextrose Agar
Potato Dextrose Agar
No subcategoriesSodium Stearoyl Lactylate
Sodium Stearoyl Lactylate
No subcategoriesSodium Tartrate
Sodium Tartrate
No subcategoriesSorbitan Ester
Sorbitan Ester
No subcategoriesSorbitan Monolaurate
Sorbitan Monolaurate
No subcategoriesSorbitan Monooleate
Sorbitan Monooleate
No subcategoriesSorbitan Monostearate
Sorbitan Monostearate
No subcategoriesSorbitan Tristearate
Sorbitan Tristearate
No subcategoriesSoya Lecithin
Soya Lecithin
No subcategoriesSoya Lecithin Oil
Soya Lecithin Oil
No subcategoriesTapioca Pearl
Tapioca Pearl
No subcategoriesFilters & Search
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