Emulsifier blends

Emulsifier blends are made by combining different emulsifier which is designed for a diverge range of functionalities and applications.

    1. Enhances volume, softness, cell structure, shelf life and eating qualities of cakes and cookies.

    2. Improves bread softness, bread volume, eating quality of bread by imparting finer and uniform crumb structure.

    3. Gives good aeration resulting in a very smooth and creamy texture, gives good meltdown resistance and good shape retention, protects from heat shock damages.

    4. Imparts emulsification, mouthfeel, suspension and protein stabilisation.

    5. Provides excellent melt resistance & shape retention.

    6. Good heat shock protection.

    7. Gloss enhancer, improve crystallisation rate, better thermal properties

    1. Cake (high fat)

    2. Bread

    3. Frozen Yogurt

    4. UHT Plain, Flavoured, Chocolate Milk

    5. Ice Cream

    6. Compound Chocolate