CHT Group EM-350-35 FGK

Identification & Functionality

Ingredient Name

Silicone Emulsion

Food Ingredients Functions

Anti-Sticking Agent,

Emulsifier,

Release Agent

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Processing Aids

Food Ingredients — Texture & Consistency

Emulsifiers

Features & Benefits

Labeling Claims

Alkylphenol-free,

Allergen-free,

Formaldehyde-free,

Kosher,

Non-GMO

Food Ingredients Features

Broad pH Stability,

Compatibility,

Cost Effective,

Enhanced Shelf Life,

Excellent Tolerance,

High Purity,

Improved Freeze/Thaw Stability,

Improved Stability,

Long Shelf Life,

Low Viscosity,

Odorless,

Superior Performance

Key Attributes

Superb stability over a wide pH range, best-in-class dilution and end stability in a wide range of complex formulations. Exceptional particle size and tight distribution also provides excellent freeze thaw stability.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition — Processing & Packaging

Rendering

Properties

Physical Form

Liquid

Appearance

Blueish White Emulsion

Odor

Odorless

Typical Properties

	Value	Units	Test Method / Conditions
Internal Viscosity	350	cSt	—
Particle Size	approx. 200	nm	—
Active Conent	approx. 35	%	—
pH	7 - 9.5	—	—
Gen.stable pH	4 - 11	—	—

Regulatory & Compliance

Certifications & Compliance

FDA 21 CFR 175.300,

FDA 21 CFR 176.170,

FDA 21 CFR 176.180,

FDA 21 CFR 178.3570,

FDA 21 CFR 181.28,

FDA Compliant,

Kosher