Emulsifiers for cakes, bakes and confectionery

Emulsifiers are critical components of food that bind the fat and water parts together, ensuring the products stay as good till the end of shelf life. Monoglycerides, glycols, gums like xanthan, guar gum etc. and their combinations have proven to be excellent food emulsifiers and stabilisers.

Emulsifiers help improve the taste and texture of bakery products, chocolates and help control melting and thickness (viscosity ) in products like ice creams, milkshakes etc.