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.
