Glycomul™

These low HLB emulsifiers are generally used in conjunction with polysorbates (ethoxylated sorbitan ester) for functionality in whipped toppings, ice creams, icings, fillings and chocolate, as well as emulsified shortenings. They are sorbitan esters based on various fatty acids.

Glycosperse™

These products contain 20 moles of ethylene oxide and various fatty acids and are commonly known as polysorbates. In addition to uses mentioned for Glycomul™ esters above, they serve as excellent solubilizers for flavor oils. They are polyoxyethylene sorbitan esters with high HLB’s.