Austrade. One Step Ahead.

FOOD EMULSIFIERS

Your Product’s Soul – 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.

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.

Austrade specializes in sustainable and environmentally friendly emulsifiers based on sunflower oil, rather than highly controversial palm oil.

We are convinced that we can help your product’s soul with one or more of the following sunflower based emulsifiers:

 

Liquid DATEM

Based on sunflower oil | Dough conditioner in baked goods

 

Citric Acid Ester (Sodium Citrate)

In liquid form, based on sunflower oil.
Flavors and low fat margarines | High stabilizing properties for oil/water emulsion

 

Saturated Lactic Acid Ester

In solid form (powder), based on fully hydrogenated sunflower oil.
Aerating agent in whipping creams, cream and cake margarines | Improves crumb softness and structure

 

Saturated Mono and Diglycerides 40% – 90%

In powder form, based on fully hydrogenated sunflower oil.
In sponge cakes for uniform crumb structure | Higher dough volumes in bread and pastry | Margarines | Sponge cakes | Bread & Pastry | Anti-staling agent

 

Ready-To-Use Monoglyceride 90%

In powder form, based on fully hydrogenated sunflower oil.
Emulsifier for hydrated gels, sponge cakes and pound cakes

 

Unsaturated Distilled Monoglyceride

In liquid form, based on sunflower and high oleic sunflower oil.
Release agent in caramels | Provides stability of oil/water emulsion in margarines
Stability of oil/water emulsion in low fat margarines | Carrier for antioxidants

 

Unsaturated Mono and Diglycerides

In liquid form, based on high oleic sunflower oil.
Release agent in caramels | Provides stability of oil/water emulsion in margarines

 

Unsaturated Polyglycerol Ester

In liquid form, based on sunflower oil.
Aerating agent in creams and margarines | Enables perfect crumb structure