Both in chocolate and sugar confectionery products emulsifiers provide significant advantages during processing and storage. Emulsifiers can modify the properties of sugar confectionery such as toffees and chewing gum. Their presence help to finely disperse the fat globules and to reduce stickiness facilitating the processing and improving final palatability. In chewing and bubble gum, emulsifiers act as plasticizers of the gum base and also provide a hydration effect during chewing. In fat-continuous confections, namely chocolate and coatings, emulsifiers improves fluidity needed to produce acceptable and economical compound coatings. Besides they are often used as fat bloom inhibitors, moderating polymorphic transformations of the lipid phase.

Take a look at our Radiamuls portfolio including Mono- and diglycerides, Acetem, Citrem, Polyglycerol polyricinoleate (PGPR) and Sorbitan tristearate (STS).