Emulsifiers for Ice Cream Production
Appetising appearance and stable consistency. Emulsifiers ensure the blending of water-fat compounds and without them water and oil (oils being liquid fats at room temperature) would repel each other. With ice cream, the water content would settle and the fat would freeze one top as a separate layer. What's more, emulsifiers ensure that the water and fat-containing ingredients of the ice cream do not separate so quickly while thawing. Delivery is made solely to specialist wholesale. We are happy to put you in touch.
