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