Mono- and Diglycerides
Fatty-acid glycerides used for emulsion stability, aeration and texture in suitable foods.
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Emulsifiers
Emulsifiers for oil-water stability, aeration, crumb softness, dough handling and texture control.
Choosing a product
Emulsion & Dough Selection
Emulsifiers differ by HLB behavior, substrate, physical form and application. Selection should follow the food matrix, process and target performance.
Available products
Category Products
DATEM
Dough-strengthening emulsifier commonly evaluated for yeast-raised bakery products.
View product details →Sodium Stearoyl Lactylate
Emulsifier and dough conditioner used in bakery and selected food systems.
View product details →Lecithins
Phospholipid emulsifiers available from declared sources for chocolate, bakery and instant foods.
View product details →Polysorbate 80
Hydrophilic emulsifier used for permitted food emulsions, frozen desserts and aerated systems.
View product details →Typical applications
Application Areas
- 01Bakery
- 02Margarine and fats
- 03Dairy and frozen desserts
- 04Sauces and dressings
- 05Beverage emulsions
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