Emulsifier

We are offering Emulsifiers, which have the ability to make an emulsion. These are Incorporated with the power to interact with different food ingredients. In this manner, assorted functionalities can be acquired, for example interaction with carbohydrates or proteins. The products act as the complexing agent, aerating agent, or crystallization inhibitor and consist of oil-loving hydrophobic tail and water-loving hydrophilic head. These help to make the food attractive and delicious. These can also be used in creams and lotions to blend water with oils.

Key Points :

• React with proteins to form a smooth easy-rising concoction in bread.
• Emulsifiers work on starch to make the bread soft.
• Have optimal emulsifying effects.
• Modify oil crystal, preclude water splattering in cooking.