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    Home AIMCHEM Ingredients Pvt Ltd Emulsifiers

    Emulsifiers

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    Product description

    Emulsifiers are functional ingredients that help blend immiscible components like oil and water, ensuring stability, uniform texture, and extended shelf life. They also improve aeration, softness, and processing efficiency in a wide range of foods.
    Mono- & Diglycerides (E471) – Improve softness, texture, and shelf life in bakery, confectionery, and dairy.

    Polyglycerol Esters (PGE) – Enhance aeration and stability in whipped toppings, cream, and bakery.

    Sorbitan Esters & Polysorbates – Improve emulsification and fat dispersion in ice cream, dressings, and sauces.

    Diacetyl Tartaric Acid Esters of Mono- & Diglycerides (DATEM) – Strengthens dough and improves volume in bread and bakery.

    Polyglycerol Polyricinoleate (PGPR) – Reduces viscosity in chocolate and compound coatings, enabling better mould flow and reduced fat usage.


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    Company information

    Specifications

    Categories Additives incl. Flavourings & Colours | Emulsifiers, Stabilisers, ThickenersLecithins
    Sales markets Asia
    Supplied from India
    Certifications Halal; Kosher

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    Acidulants - Citric Acid | Acetic Acid | Malic Acid | Tartaric Acid | Lactic Acid | Phosphoric Acid

    Acidulants - Citric Acid | Acetic Acid | Malic Acid | Tartaric Acid | Lactic Acid | Phosphoric Acid

    Acidulants are chemical compounds extensively used as additives in the manufacturing of food and beverages. This versatile group of substances is primarily utilized to give sour, or acidic flavor, while also serving as preservatives, pH adjusters, leavening agents, and coloring agents.

    Acidulants&...

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    Preservatives - Potassium Sorbate | Sorbic Acid |

    Preservatives - Potassium Sorbate | Sorbic Acid |

    Preservatives are food additives that play an important role in making foods last longer or taste better. Specifically, preservatives help to control and prevent the deterioration of food, providing protection against spoilage from micro-organisms (e.g., bacteria, yeast, moulds), life-threatening...

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    Modified Starches

    Modified Starches

    Potato Starches from - LYCKEBYTapioca Starches from - BANPONG

    Native starches are naturally sourced from plants like corn, potato, tapioca, and rice, used as thickeners, binders, and stabilizers. 
    Modified starches are derived from native starches but processed to improve heat stability, f...

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    Hydrocolloids

    Hydrocolloids

    Hydrocolloids are natural or modified polysaccharides that control texture, viscosity, and stability in food systems. They provide gelling, thickening, emulsifying, and water-binding properties—essential for creating desired mouthfeel, appearance, and shelf stability.

    Pectin – Forms heat-reversible ...

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    Humectants

    Humectants

    Humectants are functional ingredients that attract and retain moisture, helping maintain texture, extend shelf life, and prevent drying or crystallization in foods. They are essential for product stability in a variety of categories.

    Glycerin – Maintains softness in bakery, confectionery, and ba...

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    Sweeteners

    Sweeteners

    Sweeteners provide sweetness, bulk, or functional benefits in foods and beverages, either as sugar replacers or as part of calorie-reduction strategies. They can be nutritive (providing calories) or non-nutritive/intense (low- or zero-calorie), and are used to meet taste, texture, and health objectives. qq...

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