Food Emulsifiers
Nature provides raw materials, and once carefully processed, they become food emulsifiers.
The multifunctional character of emulsifiers allows them to act as stabilizing agents, crystallization modifiers, rheology regulators, lubricants, dispersants, anti-foaming and
aeration agents. It is very difficult to design a product without the support of an emulsifier!
Austrade supplies emulsifiers from natural origins, such as lecithin, or produced by synthesis, such as esters of fatty acids and their derivatives.
Fats and oils contain fatty acids, which are the essential part of the emulsifier. These fatty acids together with glycerine will yield the most used esters in food applications, the mono and diglycerides of fatty acids.
By using organic acids and distilled monoglycerides, different derivatives can be produced, such as diacetyl tartrate ester of monoglyceride (DATEM), acetylated monoglyceride, citric acid esters, etc. Moreover, by using polyglycerine it is viable to obtain polyglycerol esters and by substituting glycerine with propylene glycol, it is possible to produced propylene glycol esters of fatty acids.
A small amount of the appropriate emulsifier or a combination thereof, known as compounds,
will drastically improve the quality and performance of the final product: to increase the shelf life of bread, to get a specific gravity in cakes, to obtain a stable and palatable margarine, or to help foam formation in whipped creams, are just some of the effects that can be obtained by using a well designed blend of emulsifiers.
We are convinced that we can help your product’s soul with one or more of the following emulsifiers:
Citric Acid Ester (Sodium Citrate)
In solid form (flakes), based on fully hydrogenated palm oil for low fat margarines, meat emulsions, or seasoning blends.
In liquid form, based on sunflower oil for flavors and low fat margarines.
Liquid DATEM
Based on sunflower oil for flavors and baked goods.
Sorbitan Esters (STS)
In solid form (flakes), based on fully hydrogenated palm oil for confectionery coatings (gloss), cakes (ESL), active dry yeast or as cocoa butter replacer (CBR).
90% Distilled Monoglyceride
In powder form, based on fully hydrogenated palm oil for (sliced) bread as anti-staling agent and ready-to-use emulsifiers in gel form.
Unsaturated Distilled Monoglyceride
In liquid or paste form, based on unsaturated sunflower oil for low fat spread and margarines.
CWS Monoglyceride
In solid form (flakes), based on palm oil for cold water soluble applications such as dressings and sauces.
Polyglycerol Ester
In powder form, based on fully hydrogenated palm oil in (industrial) margarines, cakes, and ready-to-use emulsifiers in gel form.
PGPR (Polyglycerol Polyricinoleate)
In liquid form, based on vegetable oil for chocolates (tremendous effect on the yield value), confectioneries and low fat spreads.
Ammonium Phosphatide (Lecithin YN)
In solid form (paste), based on vegetable oil as alternative to conventional (soy) lecithin in chocolate. It reduces the viscosity of the chocolate mass during production.
