Emulsifier Blends

Our emulsifier blend targets to deliver a wide range of benefits to your baking needs.

    • Anti staling

    • Prevention of Sticking

    • Enhanced shelf life

    • Improved dough condition and stability

    • Increases volume

    • Bread/Rolls

    • Bread mixes

    • Bread Improvers

    • Cakes/Muffins

    • Cake mixes

    • Biscuits/Cookies/Cracker

    • Functional Flour

    • Ice cream

    • Noodles

SODIUM STEAROYL LACTYLATES (SSL)

SSL ensures strong dough strength, extended shelf life.

Enhanced aeration and foam stability and make stable foams in cream products

    • Fat Reduction

    • Machinability improvement

    • Increasing bread volume and strength

    • Improve gluten strength

    • Baked goods, Pancakes/Waffles

    • Creamers

    • Snack dips

    • Sauces

    • Gravies

UNSATURATED MONO DI-GLYCERIDES

Monoglycerides are found naturally in almost all foods in very small amounts. They are a type of fat, meaning that they can be either saturated or unsaturated.

    • Assisting with creaming/air incorporation

    • Improves crumb softness, structure of your cake

    • Stabilises, increases the creaminess in Ice cream

    • Improves machinability

    • Breads

    • Cakes

    • Pastries and yeast donuts

    • Ice Cream

    • Spreads

    • Pasta

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