| Application |
Suggested emulsifiers: |
Functions |
| Ice Cream |
Polysorbate
Mono-and Diglycerides (GMS)
Lactic Acid Esters of Monoand Diglycerides (LACTEM)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
Polyglycerol Esters (PGE)
|
To provide the smooth and fine texture with a slower meltdown rate
To improve the creamy mouthfeel
To reduce freezing time
To improve whipping ability
To stabilize the air cells of ice cream
|
| Cheese |
Mono-and Diglycerides (GMS)
Acetylated Mono- and Diglycerides (ACETEM)
|
To obtain a smooth texture
To make the coating of cheese to protect against microbiological activity and avoid dehydration
|
| Cream and creamers |
Polysorbates
Mono-and Diglycerides (GMS)
Lactic Acid Esters of Mono- and Diglycerides (LACTEM)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
Sodium stearoyl lactylate (SSL)
|
Non dairy creamers
To improve the dispersion property
To improve the stabilization ability
To improve the whitening property
Whipped toppings
To produce and maintain air bubbles
To improve the stability of the emulsion system
|
| Dairy Beverage |
Polysorbates
Mono-and Diglycerides (GMS)
Sodium stearoyl lactylate (SSL)
|
To enhance the stability
To improve the mouthfeel
To secure the desired particle suspension
To prevent separation
|
| Aerated Desserts |
Mono-and Diglycerides (GMS)
Acetylated Mono- and Diglycerides (ACETEM)
Lactic Acid Esters of Mono-and Diglycerides (LACTEM)
Polyglycerol Esters (PGE)
Sorbitan Monostearate (S-60)
|
To incorporate air bubbles
To provide a highly stable air structure
To improve the creamy mouthfeel
|
