| Customization: | Available |
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| Applied animal classification: | Aquatic Animals, Livestock, Poultry |
| Certification: | ISO |
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COMPOUND EMULSIFIER
| Assay | 99% |
| Appearance | White or off-white particle |
Emulsifiers are surface-active agents that promote the formation of an emulsion, which is a mixture of two or more immiscible liquids, such as oil and water. They work by reducing the surface tension at the oil-water interface, allowing the formation of a stable emulsion. Emulsifiers are used in a variety of applications across different industries, including food, pharmaceuticals, cosmetics, and more.
In the food industry, emulsifiers play a crucial role in creating and maintaining the stability of emulsions. They are commonly added to processed foods like mayonnaise, ice cream, and baked goods to create a smooth texture, prevent separation, and extend shelf life. Some of the common food emulsifiers include lecithin and its derivatives, glycerol fatty acid esters, hydroxycarboxylic acid and fatty acid esters, lactylate fatty acid esters, polyglycerol fatty acid esters, and ethoxylated derivatives of monoglycerides.
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