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.
Product Name | Description | Chemical Name | Remarks |
---|---|---|---|
Radiamuls Citrem 2932K | Emulsifier, anti-spattering agent | Citric acid ester of mono and diglycerides | Dairy & Non Dairy - Confectionery - Processing Aids &... |
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 2152K | Emulsifier | Mono- and diglycerides | Oils & Fats - Dairy & Non Dairy - Processing Aids &... |
Radiamuls MG 2612K | Emulsifier | Mono- and diglycerides | Bakery - Oils & Fats - Dairy & Non Dairy |
Radiamuls MG 2644K | Emulsifier | Mono- and diglycerides | Oils & Fats - Dairy & Non Dairy - Confectionery -... |
Radiamuls MG 2908K | Emulsifier, starch complexing and aerating agent | Mono- and diglycerides | Bakery - Oils & Fats - Dairy & Non Dairy |
Radiamuls MG 2918K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery - Dairy & Non Dairy - Oils & Fats |
Radiamuls MG 2921K | Emulsifiers, starch complexing agents and aerating agents | Mono- and diglycerides | Bakery - Oils & Fats |
Radiamuls Poly 2247K | Emulsifier | Polyglycerol monostearate | Bakery - Oils & Fats |