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Emulsifiers
Food-grade emulsifiers that keep oil and water blended, for smooth, stable textures from sauces to bakery.
Emulsifiers help ingredients that normally separate stay together. They give sauces and dressings a stable, glossy body, improve dough handling and crumb in bakery, and create creamy mouthfeel in dairy and desserts. Tell us your application and we'll match the grade.
Technical profile
- Function
- Emulsifying, stabilizing and texture improvement
- Grades
- Selected per application and process conditions
- Packing
- Formats on request
- Documentation
- Technical data sheet (TDS) and certificate of analysis (COA) on request
What it does
Stable blends
Keep oil and water from separating during storage and use.
Better crumb
Improve dough strength, volume and softness in baked goods.
Creamy mouthfeel
Create a smooth, rich texture in dairy and desserts.
Consistent batches
Reduce variation from one production run to the next.
Applications
Where our customers use it, in the kitchen and on the production line.
Sauces & dressings
Mayonnaise-style sauces, dressings and dips.
Bakery
Bread, cakes, croissants and sweet dough.
Dairy & ice cream
Creams, desserts and frozen treats.
Confectionery
Chocolate, fillings and coatings.
Processed meat
Fat and water binding in meat products.
Beverages
Cloud and flavor emulsions for drinks.
More ingredient solutions
Let's collaborate to redefine your culinary offerings
Tell us about your kitchen, menu or product idea. We reply within two business days.