| Certificates/Standards: | Not provided |
| Monthly Output: | Not provided |
| Regional: | North America,Central/South America,Western Europe,Eastern Europe,Australasia,Eastern Europe,Australasia,Asia,Middle East,Africa |
| Packaging Information: | Not provided |
| Mode Of Payment: | Not provided |
| Delivery Lead Time: | Not provided |
| Main Sales Markets: | Not provided |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
The perfect ingredient for products for which emulsification is key
Emulsification is a difficult process and getting a stable emulsion without the use of additives can be challenging. As a food manufacturer, you may be looking for efficient, natural emulsifiers to replace e-numbered alternatives. Our patented blend of gelatins is ideal for emulsifying and stabilizing in an oil-in-water emulsion.
•A natural emulsifier (no e-number) enabling clean labeling
•Outstanding stabilizing properties
•Improves texture and stability
•Extends shelf life
•Compatible with most ingredients
•Can easily replace most of the common emulsifiers, such as lecithin, mono & di glyceride esters (e.g. E472), or egg yolk
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