Is a Certificate of Analysis (COA) available for every lot?

Yes — a Certificate of Analysis is available on request for every lot we supply.

How quickly can I get a sample?

We reply to sample and quote requests within one business day.

Emulsifiers

Mono & di-glycerides (E471) for crumb softness, aeration and emulsion stability in bakery and ice cream.

Origin: EU / Asia

Measurably softer crumb that stays soft longer — the single biggest lever most bakeries have on shelf-life complaints.
Distilled grade gives the highest, most predictable aeration on high-speed sponge lines.
Stabilizes ice cream emulsion for cleaner overrun and slower meltdown.

Store in a cool, dry place below 25°C, away from direct sunlight and strong odors. Keep bags sealed between uses.

Soy lecithin to cut viscosity in chocolate and improve dough and emulsion stability — typically dosed 0.3–0.5%.

All-in-one sponge cake emulsifier base for high volume, fine crumb and one-step mixing.

Whipping base cream for stable, high-overrun fillings and toppings.

Silicon dioxide (E551) anti-caking agent to keep powders free-flowing.

What packaging and MOQ is available for Mono & di-glycerides?: 20–25 kg cartons
Is a Certificate of Analysis (COA) available for every lot?: Yes — a Certificate of Analysis is available on request for every lot we supply.
How should this ingredient be stored?: Store in a cool, dry place below 25°C, away from direct sunlight and strong odors. Keep bags sealed between uses.
How quickly can I get a sample?: We reply to sample and quote requests within one business day.