Products in Emulsifiers: Desserts

Lamequick® CE 2956 represents a complex powder system comprising an emulsifier, protein, whey powder, and vegetable oil within a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across diverse dessert applications. It is particularly well-suited for whipping creams and cake-filling creams owing to its dairy-like properties. This product boasts remarkable melting properties, contributing to a unique mouthfeel. It presents as a white to yellowish powder and carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamequick® AS 342 is a complex powder system comprising an emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, specifically intended for use as a whipping agent in dessert applications with a low pH value. This high-aerating emulsifier system is adaptable to a wide array of food systems characterized by a low pH value. It appears as a white-to-yellowish powder. This complex powder system, composed of emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, is primarily employed as a whipping agent in dessert applications featuring a low pH value.

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.

MASEMUL® MDG 4502 is a vital component enhancing chewing gum bases and candies. Functions include: Emulsification, anti-sticking, and extrusion aid. Operating within the agriculture and feed, food and nutrition, and printing and packaging markets, MASEMUL® MDG 4502 contributes to diverse industries.

Evera's FiberFeel OF, is a 100% natural source of fiber, made with premium orange cells but which is neutral in taste, smell and color. It can be used as clean label texturizer, stabilizer, emulsifier in all kinds of applications, orange and not orange related products, to guarantee a clean label product labelling, a low calorie index and fat replacement. By the applied unique propritary processing technology, this product has a creamy and smooth structure which is a real innovation for texture and versatility. Applications: Smoothies, juices, beverages Sauces, dressings and creams Dessert toppings and fillings Jams and jellies Bakery and confectionary Plant based applications Dairy applications

GIIOFINE - P - SF De-Oiled Sunflower Lecithin Powder an oil-free Lecithin obtained from de-oiling of Standard Sunflower Lecithin. Since it is derived from Sunflower, it is 100% Non-GMO and Allergen-Free; De-oiled Lecithin (Powder) is a pure form of Phospholipids. It is more convenient to handle since the oil has been removed from it. De-Oiled Sunflower Lecithin is also more Hydrophilic than Standard Liquid Lecithin.

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.

Lutkala Synergy is a line of products created as a compilation of 100% natural apple fiber and hydrocolloids with strong gelling properties. As a result of the synergy of action, the natural gelling properties of apples are multiplied. Lutkala contains natural apple fiber with proven health-promoting properties. Lutkala thickens, stabilizes, provides the desired texture and structure, prevents syneresis, gels, acts as a natural emulsifier, increases the stability of freezing and thawing, and prevents the formation of ice crystals.

Jarace™ SA-FCC can be used as a buffer in controlling the pH of food during various stages of processing as well as finished goods. It can also be used in conjunction with sodium diacetate as a flavor enhancer. Additionally Jarace™ SA-FCC functions as an emulsifier, acidulant, dry vinegar substitute, pickling agent, and anti-microbial preservative.

Aglutex® are food and beverages additives blends with high functionality. These blending solutions, from the most simple to the most sophisticated add a real benefit to end product formulations. Aglutex® blends can contain emulsifiers, natural hydrocolloids, and other special ingredients to provide food and beverages products a distinctive texture, good stability, improved mouthfeel, consistent taste, and safety for the consumer.

Connemara Organic Seaweed Company Sun Bleached Carrageen Moss / Irish Sea Moss is hand harvested from the pristine Atlantic waters off the Connemara coast. It is dark red-brown in color but sunlight bleaches it to a white yellow color as it dries. ‘Carrageen’ is derived from the Irish word for a little rock, suiting this seaweed which grows in small tufts on the many rocks dotting the lower shore.

Captain Drake Trisodium Citrate Anhydrous is a tribasic salt of citric acid. it is produced by complete neutralization of citric acid with high purity sodium hydroxide or carbonate and subsequent crystallization. Trisodium citrate dihydrate is widely used in foods, beverages and various technical applications mainly as buffering, sequestering or emulsifying agent. trisodium citrate dihy drate occurs as white, granular crystals or as white, crystall ine powder with a pleasant, salty taste. it is slightly deliquescent in moist air, freely soluble in water and practically insoluble in ethanol (96 %). Trisodium Citrate Dihydrate is a non-toxic, neutral salt with low reactivity. it 1s chemically stable if stored at ambient temperatures. Trisodium Citrate Dihydrate is fully biodegradable and can be disposed of with regular waste or sewage.

Geliko Kosher Gelatin Hydrolysate often referred to as "zero bloom gelatin" is manufactured from the same raw materials as regular gelatin. Complete enzymatic hydrolysis (as compared to the partial hydrolysis used to create regular gelatin), however, renders hydrolysates incapable of gelling.

Lactoglace offers highly functional products for ice cream applications. Lactoglace gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. It is an inexpensive alternative to skimmed milk powder. Lactoglace makes it possible to replace milk or whey powder 1:1. It includes solutions for protein-enriched ice cream products. It enables the production of a nutritionally valuable ice cream product - fat-reduced, and with a creamy structure for just the right melt on the tongue. It ranges from milk compound blends to specially adapted stabilizer / emulsifier systems.

Cost-effective, concentrated kappa/lambda type carrageenan designed primarily for use in soft serve and low-fat dairy applications.

Colony Gums Gum Karaya is in external use pharmaceutical products and denture adhesive. It is also used in the paper and textile industries. In foods, Gum Karaya is used as a thickener and emulsifier in sauces and salad dressings. It is also used as an adulterant in Gum Tragacanth due to the similarity in physical characteristics in the raw state.

France Culinaire Developpement Emulsifying Fat is a functional system to use for your aerated desserts, your ready-to-glaze desserts, your creams, your decorations. Its flavor is neutral and creamy white in color.

Connemara Organic Seaweed Company Non Bleached Carrageen Moss / Irish Sea Moss is also known, is hand harvested from the pristine Atlantic waters off the Connemara coast. It is dark red-brown in color but sunlight bleaches it to a white yellow color as it dries. ‘Carrageen’ is derived from the Irish word for a little rock, suiting this seaweed which grows in small tufts on the many rocks dotting the lower shore.

Hansacoll® Carrageen-refine is a natural gelatin made from seaweed that appears as a white-yellow powder with a neutral odor and taste. This product is used as a suspender and emulsifier in meat products, as a stabilizer in ham injection and for fat replacement in convenience foods.

System composed of clear-gelling carrageenans with clarified locust bean gum to provide gelatin like water dessert gels which do not require refrigeration. Typical use level is ~0.7 – 0.9% of the gel weight. (Powder Mix / Ready to Eat).

Prestige Proteins Sodium Caseinate is a modified protein extracted from pure farm milk. It offers exceptional functioning properties that are able to utilize in various processed foods.

Vitalus Nutrition MPC1850 has more than 85% protein and less than 6% lactose.

Carrageenan - Semi Refined (Kappa, Iota) is a polysaccharide extracted from red seaweed. Categorized as E407a, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups.

Natural Grade regular mesh kappa carrageenan, ideal for frozen desserts, HTST chocolate milk, cottage cheese dressing and eggnog.

Carrageenan - Refined (Kappa, Iota, Lambda) is a polysaccharide extracted from red seaweed. Categorized as E407, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups.

Gumix Agar Agar is a dried hydrophilic colloidal polygalactoside extracted from certain marine algae of the class Rhodophyceae. Commercially, two types of Agar are produced from Gelidium and Gracilaria species of this red algae. The basic seaweed raw material is gathered in many areas throughout the world. Mediterranean countries, South America, and the Far East are the main sources of Agar. Commercial Agar is processed by hot-water extractions from the cleaned and bleached seaweed, followed by freezing to allow for the removal of soluble salts and finally, filtration. The resulting extract is then dried and milled to the desired particle size.

Captain Drake Tri Potassium Citrate is produced by complete neutralization of citric acid with a high purity potas sium source and subsequent crystallization. Tri Potassium Citrate is used in foods, beverages, and technical applications as buffering, sequestering or emulsifying agent. it usually replaces trisodium citrate whenever a low sodium content is desired. in pharmaceuticals it is used as potassium source and as active ingredient to treat urinary duct stones. when added to oral care products, tri potassium citrate is the active ingredient to reduce the sensitivity of the teeth. ingredient to reduce the sensitivity of the teeth.

Norevo Quick Gum is a purified, homogenized, and quickly-soluble gum acacia powder in standardized or customized qualities. Quick Gum is easy to use, dose, and store.

VINESA NATURAL INGREDIENTS Tartaric acid is a Natural acid made using vinous raw materials to be used as a food additive. It is available as colorless monoclinic crystals or as odorless white powder with a pleasant acidic taste.

Norevo Gum Acacia Pieces or Granules is obtained from the Acacia species Acacia Senegal or Acacia Seyal.

A carrageenan blend designed for HTST processed fruit topping systems where flow and cling are required along with clarity and good flavor release.

GELATIN is widely used in various fields of the food industry due to its properties such as thickening, gelling, clarification, stabilization, foaming, emulsion formation and stabilization, film formation.

Norevo Gum Acacia Mechanical Powder is a pulverized gum acacia based on the Acacia species Acacia Senegal or Acacia Seyal.