PRODUCTS / Emulsifiers

 Soy lecithin (E322)  Soy lecithin is used as emülsifier, dispersing agent, foam stabilizer, releasing agent, and crystallization inhibitor. It is used in chocolates, chocolate products, bakery products, mayonnaise, confectioneries, and chewing gums, diet products.

 Sunflower lecithin (E322)  Sunflower lecithin is used as emülsifier, dispersing agent, foam stabilizer, releasing agent, crystallization inhibitor. It is used in chocolates, chocolate products, bakery products, mayonnaise, confectioneries, chewing gums, diet products.

 Flavors for salty foods  Monodiglyceride reduce stickiness and improve emulsition stability, freezing-thaw stability, flavor. It is used in bakery, pasta, cereals, beverages, confectionery, dairy, procecced potato products, margarine

 PGPR (E476)  PGPR is used as emülsifier and stabilizer. In chocolate and chocolate Products: Reduce oil content, reducing viscosity increase liquidity , prevent pores which may occur surface of chocolate, prevent fat bloom, provides smoothness and brightness on surface,helps produces desired slightness chocolates. It is used in ice cream, whipped toppings,confectionery, margarine, butter, chewing gum, salad dressings, bakery products, crisps, coatings, caramel, beverages, flavor capsule.

 

 
 
 
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