Devson Impex Private Limited (Head Office)

Application :

• Low Fat Spreads
• Chocolate
• Compound Coating
• Ice Cream coating
• Tin-greasing
• Pan releasing agent

Sodium Stearoyl Lactylate (SSL) is a food-grade emulsifier and dough conditioner synthesized by esterification of stearic acid and lactic acid, neutralized with sodium hydroxide. It is widely used in the baking industry to improve dough handling, increase volume, and enhance crumb softness and shelf life. SSL also acts as an emulsifier in various food products to improve texture and stability.

Polyglycerol Esters (PGEs) are a group of non-ionic emulsifiers produced by esterifying polyglycerol (polymerized glycerol) with fatty acids derived from edible vegetable oils. These multifunctional emulsifiers are widely used in food, beverage, cosmetic, and industrial applications for their excellent emulsifying, stabilizing, foaming, and anti-crystallization properties.

Sorbitan Triesterate (STE) is a non-ionic emulsifier derived from sorbitol and fatty acids through esterification. It belongs to the sorbitan esters family and is widely used as an emulsifier, stabilizer, and dispersing agent in food, cosmetics, and pharmaceutical formulations. Its high lipophilicity makes it especially effective in stabilizing water-in-oil emulsions and improving product texture and stability.

Polyglycerol Polyricinoleate (PGPR) is a synthetic emulsifier derived from the esterification of polyglycerol and polycondensed ricinoleic acid (from castor oil). It is widely used as an emulsifying and viscosity-reducing agent, primarily in chocolate and related confectionery products. PGPR improves flow properties, reduces viscosity, and enhances mold release without compromising the product’s texture or flavor.

Glycerol Monostearate (GMS) is a food-grade, non-ionic emulsifier derived from glycerol and stearic acid. It is widely used to improve texture, stability, and shelf life in a variety of food products. GMS acts as an emulsifier, thickener, anti-caking agent, and lubricant, and is valued for its ability to stabilize oil-in-water emulsions and improve mouthfeel.

DATEM is a high-performance, food-grade emulsifier derived from the esterification of mono- and diglycerides with diacetyltartaric acid. It is widely used in the baking and processed food industries due to its powerful dough-strengthening, emulsifying, and stabilizing properties.