Emulsifiers

By using F.I.A.-LESS emulsifiers you obtain optimal emulsification of both fresh foods and canned products. A settling of jelly  and fat is avoided as a result of the optimised water binding and fat stabilisation.

You products obtain a homogeneous appearance.

The palm oil based emulsifiers are also suppliable mass balanced
(RSPO certified).

Usage:
Can be used to manufacture a pre-emulsion or dry additive.

Die Emulgatoren auf Basis Palmöl sind auch Mass Balanced
(RSPO-zertifiziert) lieferbar.

Anwendung :
Einsetzbar zur Herstellung einer Voremulsion oder Trockenzugabe.