Emulsifiers Line

Monoglycerides

Key Blends has a complete line of mono and diglycerides with HLB ranging from 2-6.  Some are available in self-emulsified forms for easy dispersions.  They include water-in-Oil emulsifiers used in baking goods, chewing gum, emulsified shortenings, fillins, confections and flavors.

Polyglycerol Esters of Fatty Acids

Key Blends line of polyglycerol esters have a HLB range of 2-13.  The structure and function of the finished emulsifier can be customized by varying the glycerol chain length, the degree of fatty acid substitution and the specific fatty acid utilized.  Higher HLB products are no ethoxylateld replacements for Polysorbate.  This results in a dioxane free ester with applications in flavors, baking, emulsified shortenings, salad dressings, icings, fillings and whipped toppings.

Sorbitain Esters

Sorbitan esters based on various fatty acids have low HLB values and are used in conjunction with Polysorbates for functionality in whipped toppings, ice cream, icings, fillings, chocolate and cakes.

Polysorbates or Polyoxyethylene sorbitan esters

These contain 20 moles of ethylene oxide and various fatty acids.  These server as excellent solubilizers in flavors as well as whipping agents and surface tension reduction.