EMULSIFIER
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Functions as a starch complexing agent (e.g, in bread, pasta, and potato powder), water-in-oil stabiliser and emulsifier (e.g. in table margarine) and aerating agent (e.g. in ice cream, imitation cream and bakery gel formulations).
Made from natural vegetable-based oils and fats
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Functions as a strengthened (e.g.in dough), volume improver and softener/anti-staling (e.g. in bread), aerating agent, and foam stabiliser (e.g. in cream and dessert products).
Manufactured from vegetable-based organic fatty acids and lactic acid
FUNCTIONALITY AND USES OF OUR WORLD CLASS NATURAL EMULSIFIERS FOR FOOD
Plain & Wholegrain Bread / Rolls
Can be directly mixed with flour. Soften crumb, anti-staling fine powder
Condition the dough and enhance strength
Increase production rate by reducing fat
Dough development
Cake Batters
Batter emulsion and aeration stability
Improves emulsification and overal stability
A all-in-one procedures which ensures good aeration of cake batters/improves crumb structure in cakes
Extruded starch & cereal products
Improves crispness, process aid, improves product quality and easier production
Cake Mixes
By combining with the fat phase first, it helps aerate and stabilize the batter and improves aeration
Topping Powders
Provides short whipping time, improves overrun, creates nice stiff foam
Sponge Cake Improvers/ Cake Gels
Promotes large cake volume
Provides good cake overrun and whipping stability
Icings For Pastries/ Biscuits
Increases overrun and improves foam stiffness
Improves mouth feel and prevents weeping
Coating Fillings
Improves mouth feel and prevents weeping
Emulsion stabiliser, viscosity stabiliser control on exudation
Pasta/Noodles
Improves cooking stability and facilitates easier production by prevents sticking
Stabilizes emulsion and improves texture and appearance
Chocolate, Compound Coatings, Ice Cream Coatings
Fat reduction, ease of production, cost saving.
Prevents bloom in chocolate and chocolate compound.
Chocolate Spreads
Prevents oil separation
Caramels
Controls fat dispersion in caramel; to be added to the fat phase prior to other ingredients.
Caramel/ Marshmallows
Secures a high overrun
Compound Coatings
Speeds fat crystallisation, improves dispersion in compound coatings.
Taffy/Candy
Reduces stickiness, improves lubricity and enhances bite and mouth feel.
Syrups
Improves emulsification stability, improves mouth feel
Coffee
Stabilises emulsion and improves texture and appearance
Cream Liquors
Stabilises alcoholic dairy emulsions
Infant Formulas
Helps with emulsification and provides body.
Helps stabilise emulsion.
Creates stable dispersion.
Sport Drinks/ Nutritional Supplements
Improves flavour stability.
Improves flavour stability, solubilises vitamin oil
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