Margarines and spreads are water-in-oil emulsions where additional stabilization is needed. Small quantities of emulsifiers, mainly mono- and diglycerides, are added during the manufacture to obtain fine dispersion of the water. In the production of low-fat spreads, the addition of Polyglycerol polyricinoleate is often recommended to avoid the risk for phase-inversion. Baking margarines and shortenings require not only emulsifiers for stabilization but also for the creaming properties which are essential in the final bakery product.

Take a look at our Radiamuls portfolio including Mono- and diglycerides, Polyglycerol polyricinoleate (PGPR), Polyglycerol esters, Lactem and Sorbitol based esters.