Emulsifiers

Appetising appearance and stable consistency. Emulsifiers ensure the bonding of water-fat compounds.

Appetising appearance and stable consistency. Emulsifiers ensure the bonding of water-fat compounds. Without emulsifiers, water and oil (oils are liquid fats at room temperature) would repel each other. In the case of ice cream, the water component would settle at the bottom and the fat would freeze on top as a separate layer. In addition, emulsifiers ensure that the water- and fat-containing ingredients of the ice cream do not separate so quickly during thawing. Delivery is exclusively to specialist wholesalers. We will be happy to put you in touch.