Get the right emulsifier
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.
Lecithin
Lecithin
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. 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: Regular, Modified
Deoiled lecithin: Regular, Modified
Emulsifying starches
Emulsifying starches
Emulsifying starches with both hydrophilic (water-loving) and lipophilic (fat-loving) properties. Used to replace eggs (to lower cholesterol) or in Vegan recipes.
Mustard powder (deheated)
Mustard powder (deheated)
Mustard powder is used in the food industry as an emulsifier, binder, flavour enhancer, thickener and as an antioxidant and antimicrobial agent.With the mustard powder deheated we offer, it is possible to use the functional properties of mustard without bringing the characteristic mustard taste into the final product.
