Emulsifiers are playing an important role in bakery already for decades, providing functionalities such as dough stability, volume improvement, fresh keeping, aeration and many others
Within Breatec we offer all relevant emulsifiers for bakery including the support
The range covers a.o.
- Mono- and diglycerides of fatty acids (Mono – E471);
- Diacetyl tartaric acid esters of mono- and diglycerides (DATEM – E472e)
- Polyglycerol ester of vegetable fatty acids (PGE – E475)
- Sodium stearoyl lactylate from vegetable ester (SSL – E481)
- Calcium Stearoyl lactylate esters from vegetable fatty acids (CSL – E482)
- Sorbitan tristearate from vegetable fatty acids (SPAN – E492)
- Emul® Pastry – range of activated cake emulsifiers for aeration in cake type goods.
- Emul® Topping – comprehensive range of topping powder
Especially for Europe where (sustainable) palm is subject of discussion we are RSPO certified for Mass Balance and Segregated solutions. Also a range of non-palm based emulsifiers is available.
