EMULSIFORM

Description

EmulsiForm emulsifying starches is developed for use in emulsified (plant-based) applications such as mayonnaise, dressings, non-dairy creamers, soups, sauces and bakery applications. Often EmulsiForm replaces ingredients of animal origin like egg or milk protein. EmulsiForm is cold swelling and can be used in a cold or hot process.

Features

• Emulsifier