Products

Food Basics BV Ethoxylated Castor oil is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.

Food Basics BV E433 Polysorbate 80 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.

Food Basics BV E432 Polysorbate 20 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.

Food Basics BV E435 Polysorbate 60 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.

Food Basics BV Polyethyleneglycol ester of fatty acids from soya oil, E487 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.

Food Basics BV E484 (Glyceryl polyethyleneglycol ricinoleate) is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.