EMP and EMC SERIES
Improver for Functional Margarine, Bakery Shortening, Buttercream, Peanut butter, etc
We offer a range of high-performance specialised emulsifier blends meticulously designed to enhance stability, texture, and consistency in various oil and fat-based products.
Key Benefits
EMC KEY BENEFIT
- Improves the creaming ability of cake margarine
- Improves cake batter stability
- Prevents separation of sugar syrup in buttercream
EMP KEY BENEFIT
- Gives glossy and smooth surface to puff pastry margarine
- Provides plasticity to puff pastry margarine during folding and sheeting
- Increases volume of baked puff pastries
FPB-10
Key Benefits
- Prevents peanut butter oil separation after prolong storage in warrn temperature (35°C)
- Provides good eating quality without waxiness mouthfeel
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Get the Information You Need
An emulsifier system is a tailored combination of functional emulsifiers designed to improve the functionality, stability and processing performance of oil- and fat-based products. It helps optimise the interaction between fats, oils, water and other ingredients.
An emulsifier system can help improve emulsion stability, texture, dispersion, aeration and product consistency. It can also help minimise phase separation and support consistent performance during processing and storage.
Emulsifier systems can be used in a variety of applications, including margarine, shortening, bakery fats, spreads, fat fillings, confectionery fats and other specialty oil- and fat-based products.
The emulsifier system helps control the interaction between the oil/fat phase and other components in the formulation. This can support the desired crystallisation, texture, aeration, stability and processing characteristics of the finished product.
The right system depends on the type and composition of the fat or oil, processing conditions, application, desired texture and product stability requirements. Our technical team can help develop and optimise an emulsifier system to meet your specific product requirements.