Emulsifiers ensure that two components that usally do not go together, such as water and oil, mix well and stay together.
They can be used in many applications such as chocolate, confectionery, instant products, beverages, bread spreads, bakery, snacks,...
Given the many different emulsifiers on the market, it is important to choose the right emulsifying solution that is suitable for the application in which it will be used.
To meet the needs of the applications in which they are used, emulsifiers come in a variety of physical forms, ranging from highly viscous liquids to fine powders, pellets and pastes. They can even be combined with stabilisers to provide additional benefits.
See our extensive range below.
The wide selection of emulsifiers is suitable for a variety of food products.
Choose from our extensive range of emulsifiers, or enlist the help of our food technologists to develop a customised product containing emulsifiers.
Lecithin is a multifunctional ingredient used primarily as an emulsifier to maintain a stable connection between immiscible liquids. The emulsifier lowers the surface tension between the liquids and ensures that they form a stable mixture. As a partner of Cargill, we offer a variety of lecithin and have the expertise to help optimise your products.
Type: sunflower lecithin; rapeseed lecithin; soy lecithin
Applications: Sauces & dressings, spreads, confectionery, chocolate
Fluid lecithin: Topcithin™ (Regular), Emulfluid™(modified)...
Deoiled lecithin: Emulpur™, Emultop™, Lecimulthin™, ...
Mustard powder (deheated)
for more info, go to Egg powder
Are you unsure which emulsifiers from the range is best for your:
Our food technologists will be pleased to assist you in your choice.
With our ingredients, you respond to trends such
Ontdek de 10 belangrijkste tendensen in ons trendrapport vol sprekende voorbeelden en praktische tips.