Emulsifiers

Showing 1–18 of 35 results

ELEMENT 14* PDMS 100

Emollient, oily vehicle.
ELEMENT 14* PDMS 1000

Emollient, oily vehicle.
ELEMENT 14* PDMS 350

Emollient, oily vehicle.
ELEMENT 14* PDMS 50

Emollient, oily vehicle.
PROPEG 6000 DS

Non-ionic emulsifier that provides viscosity to aqueous systems. It can replace the use of electrolytes in shampoo.
PROSORB

Applied to emulsify aqueous media in vegetable or mineral oils.
PROSORB 20

Non-ionic emulsifier. In food, it acts as an emulsifier to increase sugar recovery in pans, crystallizers and centrifuges.
PROSORB 60

Non-ionic emulsifier. Texture improver and stabilizing agent. In food it is used to thicken and create a fudge-like consistency in confectionery coatings.
PROSORB 65

Anti-bloom agent in chocolates. Crystallization inhibitor in oils. Improves gloss retention in coatings.
PROSORB 80

Non-ionic emulsifier.
PROSORB EO

Ethoxylated sorbitan esters. Emulsifiers and oil solubilizers and fragrances. Wetting and dissolving agents, viscosity modifiers and stabilizers.
PROSORB EO 20

Emulsifier. In food it is used as an emulsifier in ice cream and soft drinks.
PROSORB EO 60

Emulsifier. In bakery it confers stability and allows greater aeration in fillings and toppings. SAUCES : Emulsifier (O/W) of mayonnaises and dressings. YEAST : Optical bleaching of dry yeast when passing through extrusion.
PROSORB EO 80

Emulsifier. Emulsifier in ice creams, edible fats, whipped creams. Solubilizer of flavors, colors, pickles and vitamin complexes. Food grade antifoaming agent. Dispersing agent in gelatin desserts.
PROZOL GMS

Non-ionic emulsifier of vegetable origin. In foods it imparts aeration stability and body, in fillings and toppings. Retards stalling by preventing retrogradation of the reaction with amyl pectin-branched flour chains to provide a softer crust.
PROZOL GMS 90

Imparts aeration stability and body, in fillings and toppings. Retards stalling by preventing retrogradation of the reaction with amyl pectin-branched flour chains to provide a softer crust and prolong freshness. Allows to reduce the amount of fat in sweet cookies, replacing triglycerides that have a minimal water absorption capacity, when mixed with larger amounts of water. It acts improving the dispersion of fat droplets in candies.
PROZOL GMS-SE

Non-ionic emulsifier of vegetable origin, self-emulsifying.
PROZOL MSA 100

Non-ionic emulsifying agent, stable in water and self-emulsifying.