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EmulsiGel™

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
View this product at rousselot.com
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