Products in Food & Nutrition: Emulsifier

NUTRALYS® S85 Plus D is a pea protein that can be used in various food applications and plant-based frozen desserts. Benefits Allows a higher incorporation rate of plant proteins, including protein RTD Gluten-free Non-GMO Features High solubility Low viscosity Balanced amino acids profile High protein content Excellent digestive tolerance

NUTRALYS® F85F is a functional pea protein with a fine particle size that provides emulsifying and gelling properties for many applications including cereals, snacks, and protein bars. Product availability varies by region.

NUTRALYS® Pea Protein Isolate S85XF is designed for specialized nutrition applications. Benefits Provides a smooth texture to finished products Reduces grittiness in products such as powder drinks and protein bars Features Extra-fine particle size Good powder dispersibility in cold water Product availability varies by region.

NUTRALYS® S85F Pea Protein Isolate is a solubilizer that can be used for wet applications such as plant-based milk beverages, egg-free glazing and clinical nutrition products.  Protein Content: 85% Protein on D.S (dry substance). Note: Product availability varies by region. Benefits Plant-Based Naturally Derived Non-GMO BSE-free Gluten-free Halal and Kosher certified Melamine-free TSE-free Vegan Features Fine particle size Good solubility

NUTRALYS® S85 Plus N pea protein can be used to enrich plant-based protein powder mixes, RTD and bars, cookies and more. Features Minor green taste compared to other pea proteins High solubility Low viscosity

NUTRALYS® F85M Pea Protein Isolate is a functional pea protein that provides emulsifying and gelling properties for culinary applications and gluten-free baked goods. Benefits Gluten-free Naturally derived Non-GMO Plant-based Vegan Features Medium particle size Excellent digestive tolerance

NUTRALYS® F85M Organic - EXP is a medium-sized functional pea protein with emulsifying and gelling properties. This beige powder is used as a protein source and emulsifier in a variety of culinary applications, such as meat analogs, sauces, and gluten-free baked goods.

CLEARGUM® CO 01 is an emulsifying modified starch that is used for the encapsulation of flavors, oil and vitamins that are sensitive to oxydation and volatility. Benefits Non-GMO EFISC, Halal and Kosher certified Features Derived from waxy corn (E1450) Cold water soluble

Potassium Citrate B is a water-soluble acidulant available in crystal form. It is suitable for vegans, vegetarian foods, and ovo-lacto vegetarians. The product is also sewage sludge-free.

H-Soft™ GML is a 100% naturally derived multifunctional compound made from lauric acid sourced from sustainable coconut oil. It enhances stability in various emulsions when used as a co-emulsifier with other surfactants. H-Soft™ GML has demonstrated the ability to inactivate bacteria, viruses, and fungi/yeast.

T-Det® PSML 20 is a nonionic surfactant with multiple applications in various industries. It functions as a wetting agent in the elastomer industry for rubber balers. In yeast and sugars, it functions as an emulsifier, dough improver, crystallization retarder, solubilizer, stabilizer, flavor dispersant, wetting agent, fruit or vegetable coating, and defoamer.

Dow Propylene Glycol USP K is a high-purity grade of monopropylene glycol designed for a broad range of applications, including pharmaceuticals, food, cosmetics, and personal care products. This clear, colorless, and practically odorless liquid is slightly viscous, water-soluble, and hygroscopic, featuring low vapor pressure. Manufactured in compliance with current Good Manufacturing Practice (cGMP) guidelines, Dow Propylene Glycol USP K ensures safety and quality, making it an ideal choice for formulators seeking a reliable ingredient in diverse industries.

RYOTO™ SUGAR ESTER S-470 is a versatile food-grade emulsifier and stabilizer widely used in the food and beverage industry due to its unique properties. It is produced via the esterification of sugar, typically sucrose, with fatty acids derived from vegetable oils and possesses both hydrophilic and lipophilic properties, enabling it to effectively emulsify and stabilize oil-water mixtures. This is particularly beneficial in products such as dressings, sauces, and margarine, where oil and water need to be combined and maintained in a homogenous state.

RYOTO™ SUGAR ESTER S-770 is a food emulsifying agent widely used in the food industry. It is produced by the combination of sucrose with fatty acids derived from vegetable oils.

RYOTO™ SUGAR ESTER P-1670 is a food emulsifying agent that is specially formulated from the esterification of sucrose and fatty acids derived from vegetable oils.

RYOTO™ SUGAR ESTER S-1170 is high-performance food emulsifying agent that is specially formulated from the esterification of sucrose and fatty acids derived from vegetable oils.

RYOTO™ SUGAR ESTER S-570 is a food emulsifying agent containing esterized sucrose and fatty acids derived from vegetable oils. RYOTO™ SUGAR ESTER S-570 is widely used in the food industry as an emulsifier and stabilizer due to its unique properties. It is able to improve the stability and uniformity of food products that contain both oil and water components. This is particularly beneficial in products such as margarine, dressings, creams, and sauces, where oil and water need to be combined and maintained in a homogenous state.

RYOTO™ SUGAR ESTER S-1670 is a highly versatile nonionic surfactant powder made from the esterification of sucrose and fatty acids derived from vegetable oils for food emulsification.

Texperien™ Max CT5301 Modified Tapioca Starch (265301) is a modified tapioca starch that is specifically designed for encapsulating flavors, oleoresins, vitamins, and spices. ADM's modified starches, like Texperien™ Max CT5301, offer superior texture properties, resulting in a luxurious mouthfeel and enhanced consumer satisfaction. These modified starches are perfect for finished products that have demanding processing conditions.

Texperien™ Max PT9416 Modified Tapioca Starch (269416) is a pre-gelatinized modified tapioca starch with excellent emulsion stabilizing and encapsulating ability. It helps stabilize oil-in-water emulsions in casein-reduced or non-casein-containing analog pizza cheese products and will help replace caseinate salts in coffee creamers.

CAVAMAX® W6 FOOD is a food grade alpha-cyclodextrin from Wacker Chemie AG. With 6 glucose units CAVAMAX® W6 FOOD has the smallest cavity of the native cyclodextrins. The ring-shaped oligosaccharide is produced enzymatically from plant starch. Through its unique properties, CAVAMAX® W6 FOOD provides several useful functionalities, e.g. emulsifying and foam stabilizing, for creating innovative food solutions. Synonyms: alpha-cyclodextrin, cyclohexaamylose, cyclomaltohexaose

CAVAMAX® W6 Food (Non-GMO) is a food grade alpha-cyclodextrin from Wacker Chemie AG. With 6 glucose units, it has the smallest cavity of the native cyclodextrins. The ring-shaped oligosaccharide is produced enzymatically from plant starch. Through its unique properties, CAVAMAX® W6 FOOD (Non-GMO) provides several useful functionalities, e.g. emulsifying and foam stabilizing, for creating innovative food solutions. Synonyms: alpha-cyclodextrin, cyclohexaamylose, cyclomaltohexaose

MASEMUL® EF 2004 is an emulsifier blend. It provides good stability and improves cake batter quality. MASEMUL® EF 2004 is also used for producing standard α-cake gel and is ideal for use within the vertical mixer production of all types of cake.

CHT Group EM-350-25 FGK is a 20% active emulsion of CHT’s premier food release and bakery release emulsion. This product has superb stability over a wide pH range, best-in-class dilution, and end stability in a wide range of complex formulations.

HANSA RELEASE F 1156 is a 60% solids, concentrated version of CHT’s premiere EM-350-35 FGK emulsion. It provides a clean release with less sticking and adds shine and surface finish. This product is used for food release, bakery release, conveyor belts, and lubrication applications.

CHT Group EM-350-35 FGK is CHT’s premier 35% active emulsion for food release and bakery release applications. The small particle size makes it ideal for use with conveyor belts and improves the durability of equipment. This non-ionic product is easier to clean, free of alkyphenol and formaldehyde, and has low viscosity.

ADM Sodium Citrate Dihydrate Granular (USP-NF/FCC) (042410) is derived from citric acid and is available in a free-flowing, colorless granular form. It is odorless and freely soluble in water, but insoluble in alcohol. Sodium citrate dihydrate is the most widely used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide the precise pH control required in many food and beverage applications. In meat products, it is used as an anticoagulant for fresh livestock blood and as a curing accelerator. The detergent-building and rapid biodegradability characteristics of sodium citrate enable its use as an environmentally acceptable phosphate substitute in a large variety of household cleaning products.

ADM Sodium Citrate Dihydrate Powder (USP-NF/FCC) (042440) is derived from citric acid and is available in a free-flowing, colorless powder form. It is odorless and freely soluble in water, but insoluble in alcohol. Sodium citrate dihydrate is the most widely used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide the precise pH control required in many food and beverage applications. In meat products, it is used as an anticoagulant for fresh livestock blood and as a curing accelerator. The detergent-building and rapid biodegradability characteristics of sodium citrate enable its use as an environmentally acceptable phosphate substitute in a large variety of household cleaning products.

Adlec™ Soy Lecithin is a surface-active agent derived from soybeans. It reduces surface tension and acts as an emulsifier between immiscible liquid phases. It also functions as a wetting and dispersing agent when used between solid and liquid phases. Additionally, it serves as a lubricant or release agent between solid phases.

ADM Sodium Citrate Dihydrate Fine Granular (USP-NF/FCC) (042420) is derived from citric acid and is available in a free-flowing, colorless granular form. It is odorless and freely soluble in water, but insoluble in alcohol. Sodium citrate dihydrate is the most widely used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide the precise pH control required in many food and beverage applications. In meat products, it is used as an anticoagulant for fresh livestock blood and as a curing accelerator. The detergent-building and rapid biodegradability characteristics of sodium citrate enable its use as an environmentally acceptable phosphate substitute in a large variety of household cleaning products.

YELKIN® Canola Lecithin is a non-GMO lecithin derived from low euricic/low glucosinolate rapeseed varieties. It reduces surface tension between immiscible liquid phases and serves as an emulsifier. It also acts as a wetting and dispersing agent between solid and liquid phases and as a lubricant or release agent between solid phases.

YELKIN® Gold Soy Lecithin is a premium-quality, standardized fluid soy lecithin. It is finely filtered for clarity and has a bland odor and flavor, making it suitable for various food and non-food emulsification applications.

ADM Potassium Citrate Granular (USP-NF/FCC) (092310) is a highly soluble monohydrate salt derived from citric acid. It is available as a crystalline granular material. Potassium citrate may be used as a partial or complete replacement for sodium citrate when reduced sodium or sodium-free products are desired. The Federal Standards of Identity for processed cheese allow the use of potassium citrate as an emulsifying salt. The substitution of potassium salt for sodium citrate will reduce the sodium content by 720 mg per 100 g of product at a 3% salt level. Potassium citrate will also reduce the sodium content of beverages, gelatin desserts, confections, jams, and jellies. Additionally, potassium citrate may be used as a source of potassium ions, either as a nutritional supplement or to maximize the gelation of kappa-carrageenan gels in applications such as surimi analogues.

MASEMUL® EF 2002 is a batter conditioner and emulsifier. It ensures a robust and high-performing cake gel. It improves batter handling and overall cake quality. It significantly improves softness and moisture retention. MASEMUL® EF 2002 can be used for sponges, muffins, cupcakes, Swiss rolls, and butter or cream cakes.

MASBLEN® 2201 is a versatile ingredient with key functions as an emulsifier, stabilizer, and texturizing agent. It offers the notable benefit of promoting excellent aeration, resulting in a smooth and creamy texture. MASBLEN® 2201 finds its applications in the realm of Food and Nutrition, where it enhances various products. The exceptional aeration and texturizing capabilities of MASBLEN® 2201 improve the texture and quality of your food formulations. See below for suggested recipe and other information.

MASEMUL® DMG 9502 is a versatile ingredient used in margarine, bakery products, and coffee whiteners. It acts as an emulsifier and extrusion aid, contributing to the quality and performance of various food products. Applications include agriculture and feed, food and nutrition, printing, and packaging markets. MASEMUL® DMG 9502 brings its unique benefits to a wide array of industries.