Many dairy and non-dairy products are essentially oil-in-water emulsions which depend upon emulsifiers to achieve satisfactory end-use properties. Emulsifiers are extremely useful in attaining overrun, texture, shape retention and mouthfeel. Various blends of emulsifiers can be used to make specialty products such as coffee whiteners, ice creams, non-dairy drinks and toppings.

Take a look at our Radiamuls portfolio including Mono- and diglycerides, Acetem, Lactem, Datem, Citrem, SSL and Sorbitol based esters.