Emulsifiers are essential ingredients in food manufacturing, helping to blend ingredients that typically do not mix, such as oil and water. They stabilize emulsions, improve texture, extend shelf life, and enhance product consistency in a wide range of foods, including baked goods, dairy, sauces, and processed foods. By reducing separation and improving mouthfeel, emulsifiers play a crucial role in ensuring food products maintain their desired quality, appearance and functionality throughout production and storage.

In gluten-free food manufacturing, emulsifiers play a crucial role in improving dough stability, texture, and moisture retention. Since gluten provides structure and elasticity in traditional baked goods, gluten-free formulations often rely on emulsifiers to mimic these properties. They help strengthen dough, enhance volume, and create a softer, more cohesive crumb in breads, muffins, and cakes. Additionally, emulsifiers improve the shelf life of gluten-free products by reducing staling and preventing dryness, ensuring a better eating experience for consumers.

Product Benefits:

• Improved Dough Stability – Helps bind ingredients and strengthen gluten-free dough, preventing crumbling.
• Enhanced Texture – Creates a softer, more uniform crumb structure, mimicking the elasticity of gluten.
• Better Volume and Rise – Supports gas retention in dough, leading to higher, fluffier baked goods.
• Extended Shelf Life – Slows down moisture loss and staling, keeping products fresh for longer.
• Moisture Retention – Prevents dryness, ensuring a soft and pleasant mouthfeel in gluten-free baked goods.
• Reduced Ingredient Separation – Keeps water and fats evenly distributed, improving consistency in batters and doughs.
• Enhanced Mouthfeel – Creates a smooth, cohesive texture, making gluten-free products more enjoyable to eat.
• Versatile Functionality – Works across various gluten-free applications, from bread and cakes to sauces and dairy alternatives.
• Palm Free – Rapeseed based.

Product Applications:

• Gluten-Free Bread – Improves dough elasticity, enhances rise, and prevents crumbling.
• Cakes and Muffins – Creates a soft, moist texture and ensures even fat and moisture distribution.
• Cookies and Biscuits – Enhances dough consistency and prevents spreading or hardening.
• Pasta & Noodles – Helps maintain structure and prevents breakage in gluten-free formulations.
• Dairy & Dairy Alternatives – Ensures smooth, stable emulsions in plant-based milk, creamers and yogurts.
• Sauces & Dressings – Keeps oil and water from separating, improving consistency and stability.