The most known property of emulsifiers is their surface tension reduction capacity, allowing a better mixing of the water and fat like products in your recipe. However, emulsifiers are used for much more reasons in bakery products. They can influence a broad range of parameter which are key for the final baked product quality:
Emulsifier can be applied as single component or in combination to benefit from the synergist effect. Take a look at our Radiamuls portfolio including Mono- and diglycerides, Datem, SSL, Polyglycerol esters and different types of Sorbitol based esters.
Product Name | Description | Chemical Name | Remarks |
---|---|---|---|
Radiamuls Datem 2004K | Dough conditioner | Diacetyl tartaric acid esters | Bakery |
Radiamuls Datem 2005K | Dough conditioner | Diacetyl tartaric acid esters of mono- and diglcyerides | Bakery |
Radiamuls Lactem 2950K | Emulsifier | Lactic acid ester of mono and diglycerides | Bakery - Dairy & Non Dairy |
Radiamuls Lactem 2951K | Emulsifier | Lactic acid ester of mono and diglycerides | Bakery - Oils & Fats - Dairy & Non Dairy |
Radiamuls MG 2120K | Emulsifier | Mono- and diglycerides | Bakery - Oils & Fats |
Radiamuls MG 2612K | Emulsifier | Mono- and diglycerides | Bakery - Oils & Fats - Dairy & Non Dairy |
Radiamuls MG 2903K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery |
Radiamuls MG 2909K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery |
Radiamuls MG 2910K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery - Dairy & Non Dairy |
Radiamuls MG 2911K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery |