Wishing you a season filled with warmth, joy, and cherished moments. Merry Christmas and a bright, hopeful New Year! May 2026 bring you peace, success, and countless reasons to smile. 🎄✨

#Foodscience: How to Prevent Surface Bubbles in Industrial Bread Production? Preventing surface bubbles in industrial bread production requires a balanced combination of precise fermentation control, and accurate baking conditions. Contact us for more useful information. 🚀

Year-End Special Offers You Can’t Miss 📷 The year may be ending, but the savings are just beginning. 📷 Chemsino is pleased to offer BIG year-end discounts to support your business growth. Let’s start the new year stronger—together.

#Foodscience: How to Choose the Best Plant-Based Emulsifier? Choosing the best plant-based emulsifier depends on your understanding of product requirements, processing methods, and market expectations. Contact us for more details. #PlantbasedEmulsifier #EmulsifierSupplier

It’s the last day of FI Europe Paris! We’d be delighted to meet you at Chemsino — Booth 71T30. Welcome to stop by, have a friendly chat, and explore how our ingredients can support your business. 🚀 Let’s connect before the show ends! 🤝✨

Meet Chemsino Today at FIE France! 📷 Chemsino is ready at 10:00 local time—come meet us and discover our latest food ingredient solutions. 📷 Date: December 2–4, 2025 📷 Location: Paris Expo Porte de Versailles 📷 Booth: 71T30 Let’s create new business opportunities together!

Hello December! This final month is our chance to build unstoppable momentum for your new year. This December, we're focused on giving you: 🔹 Year-End Stock Assurance 🔹 2026 Strategy Alignment 🔹 Year-End Transition Support

Join CHEMSINO at Fi Europe 2025! 📷 Our Fi Europe invitation video is ready—welcome to visit us in Paris! From December 2–4, meet us at Booth 71T30 to discover our latest food ingredient solutions. 📷 See you in Paris! Let’s connect and grow together. 📷 #FIEUROPE

We are honored and proud! 🏆 A huge thank you to our valued partner for recognizing us as a "reliable and exceptional supplier" with the highest performance rating! This feedback motivates us to keep delivering excellence in quality, service, and sustainability. 🌟

#Foodscience: Why Baking Emulsifiers Matter for Volume and Softness? Baking emulsifiers play a crucial role in producing high-quality baked goods by enhancing dough gluten development, stabilizing air bubbles, and improving moisture balance, thereby improving volume.

Chemsino at FI Europe 2025 — See You in Paris! 🤩 We’re excited to announce that Chemsino will be exhibiting at FI Europe 2025 in Paris! 📅 Date: December 2–4, 2025 📍 Location: Paris Expo Porte de Versailles 🎪 Booth: 71T30 See you in Paris! #FIEUROPE2025 #FoodIngredients

#Foodscience: How Emulsifiers Improve Flour Stability in Baking? ✨ Flour stability is essential for consistent baking results, but flour quality can vary from batch to batch. Contact us for more details. 🚀 #FlourStability #FlourImprover #BakingEmulsifier #Chemsino

#Foodscience: Functional Interactions Between SSL and Enzymes in Modern Baking SSL (Sodium stearoyl lactylate) can improve dough properties, increase baking efficiency, and enhance the quality of the final product when used in conjunction with enzyme systems.

#Foodscience: 5 Common Uses of Sodium Stearoyl Lactylate 🎂 Sodium stearoyl lactylate (SSL, E481) is a versatile food additive made from lactic acid and stearic acid neutralized with sodium. Contact us to learn its top 5 uses. #SodiumStearoylLactylate #E481 #FoodEmulsifier

#Foodscience: Benefits and Applications of Propylene Glycol (E1520) in Food From bakery and confectionery to beverages and frozen foods, propylene glycol (E1520) plays a vital role in modern food manufacturing. Contact us for more information. #PropyleneGlycol #E1520

Last Day at Gulfood Manufacturing Dubai 2025! Don’t miss your final chance to visit CHEMSINO at Booth Z5-B97 — discover our premium food ingredient solutions and meet our expert team!See you at the Dubai World Trade Centre! 🚀 #CHEMSINO #GulfoodManufacturing2025 #FoodIngredients

CHEMSINO is ready to meet you at Booth Z5-B97 — come connect with our team, explore our high-quality food ingredients, and discover new possibilities for your business.

#Foodscience: Emulsifying Salts vs. Emulsifiers in Cheese Processing Both emulsifying salts and emulsifiers play a role in cheese processing, but they are not the same. Contact us to get more useful information. Email: sales10@cnchemsino.com Whatsapp/Wechat: +8619503892078

Smooth. Stable, & Perfectly Whipped! CHEMSINO’s Whipping Cream Powder is trusted by bakeries and food manufacturers worldwide for its premium performance and creamy taste. See how easily it whips into a rich, stable foam with excellent texture and taste. #WhippingCreamPowde

#Foodscience: How GML and Polysorbates Work Together for Stable Emulsions? Glyceryl monolaurate (GML) combined with polysorbate can be used in foods, beverages, cosmetics, and pharmaceuticals. Contact us to benefit your business. #GlycerylMonolaurate #Polysorbates #Chemsino