Why it’s very important to get your emulsifiers right.

Emulsifiers form a key ingredients in many food categories.

The formation of emulsions between water and oil are integral to the consistency and structure of a number of foodstuffs. An emulsifier is a substance that stabilises an emulsion by increasing its kinetic stability. They typically have a polar or hydrophilic (i.e. water-soluble) part and a non-polar (i.e. hydrophobic or lipophilic) part. Because of this, emulsifiers tend to have more or less solubility either in water or in oil. Emulsifiers that are more soluble in water (and conversely, less soluble in oil) will generally form oil-in-water emulsions, while emulsifiers that are more soluble in oil will form water-in-oil emulsions.

Emulsifiers have now become an integral part of many food products such as sauces, dressings, margarine and a host of bakery products.

naturis offers a range of high quality emulsifiers that work for a variety of applications. They create a fine structure and elastic texture as well as crumb softness in yeast-raised baked goods. In applications containing fat such as desserts and ice cream, they increase creaminess in the systems. Products also retain a longer shelf-life and better consistency in mouthfeel.

Get in touch with the naturis team today and we’ll help incorporate the most suitable emulsifier for your product applications to give them a winning edge over competition.