Food Ingredient - Emulsifier

Learn more about how emulsifiers can help improve the quality of your products, making the taste better and stay fresh longer. 

In the presence of fat, an emulsifier is added to inhibit oil leakage. The most common emulsifiers in protein bars are lecithin and mono-diglyceride blends. During processing, emulsifiers and fats are combined, yielding a slurry. Slight heating may be required to blend the fat and emulsifying agent. Stability of the fat and texture of the final product are maximized by appropriate usage level of the selected emulsifiers.

Leave a comment

All comments are moderated before being published

'

Featured products

Chemvera Protein Alinda - Whey Protein Isolate
Whey Protein Isolate
WhatsApp to Prebook!

By: Alinda

Sale price /KgFrom INR 1070 /Kg
Chemvera Protein Arla - Whey Protein Concentrate 80
Whey Protein Concentrate 80

By: Arla

Sale price/Kg INR 980 /Kg
Chemvera Flavour Kerry - Chocolate Bourbon Flavour
Chocolate Bourbon Flavour

By: Kerry

Sale price/Kg INR 1172 /Kg