Food emulsifiers
Lasenor develops and supplies food emulsifiers that make challenging emulsion food systems behave. Emulsifiers are amphiphilic molecules-part loves water, part loves oil-that migrate to interfaces and lower interfacial tension, so phases stay mixed.
What is an emulsifier?
A food emulsifier has a hydrophilic “head” and a lipophilic “tail”. This dual nature allows it to sit at interfaces, reducing interfacial tension and preventing droplets from coalescing. In foods, this results in smoother sauces, stable dressings, finer cake crumb, and ice cream that resists melting. Ultimately, it creates better emulsions.
Types of emulsions
In food, things are rarely simple. We often encounter combinations of phases that make it harder to choose the right emulsifier for optimal performance. A common example is a liquid–liquid interface known as emulsions, such as mayonnaise (oil-in-water) or margarine (water-in-oil).
Another common interface is air-in-water, which is found in foam like whipped cream and in cake batters. Solid-in-liquid systems are also quite important, such as dispersions in bread dough. Each of these interfaces behaves differently, so choosing the right emulsifier depends on the specific phases involved and the texture and stability we want to achieve.
e.g., margarine, spreads.
e.g., mayonnaise, beverages, coffee creamers.
Food Emulsifiers in Lasenor
We produce high-performance food emulsifiers and assist customers in deploying them successfully. Leveraging our manufacturing expertise and analytical skills, we develop solutions together by choosing the right grades, adjusting dosage and processing, and verifying results through lab and pilot tests up to full-scale production.
From the industry-standard E-471, our VEROL Range is a common emulsifier with a lot of applications. Used for emulsion stability, cake aeration, smoother ice creams, softer caramels, and chewing gum to targeted esters and specialty systems, our range meets key formulation needs.
Other functional esters offer benefits such as improved whipping, crumb softness, fat stabilization, anti-spattering, and increased volume in baked goods.
Among these food emulsifiers, three stand out for their broad impact:
- E-471, our VEROL Range, offers unmatched versatility, improving texture, stability, and aeration in bakery, confectionery, and frozen desserts.
- E-476 (PGPR) from our VEROL PR Range is PGPR used in FOOD. It optimizes flow properties in chocolate and fillings, enabling smooth processing and precise viscosity control.
- E-442 (ammonium phosphatides), our VEROLEC YN , provides adjustable rheology in chocolate, reducing the yield value and viscosity for better molding and enrobing performance, while avoiding allergen and GMO issues associated with lecithin.
For tailored selection, dosage, and processing guidance, explore our solutions online or contact us for expert support.
SOLUTIONS RELATED TO EMULSIFIERS IN FOOD
SOLUTIONS RELATED TO LECITHIN EMULSIFIERS
RELATED POSTS
