Food Emulsifiers

Candelilla wax, emulsifying wax, d alpha tocopherol and more emulsifiers

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FAQs about Food Emulsifiers for Food

What are the emulsifiers?

Emulsifiers are compound used for non-mixable substances. An easy to explain example is combining water and oil. They can be mixed using a suitable amount of strong force, however after the applied force stops they will remain separated. With an emulsifier added they will remain united in a homogeneous way.

What emulsifiers are used in food?

The most common emulsifiers used by industry are MDGs which can be found in bread, pasta, peanut butter and other baked goods. Sorbitan is also used for cocoa, icing, coffee whitener. For chocolate and instant foods, lecithin is the most widely used emulsifier on the market. Here you can find ingredients from brands from all over the world for your products.

What emulsifers do?

You can find emulsifiers in many food products such as candies and chocolates. Also, they can be found in dairy products such as milk, cheese, butter and so on. Finally, they are very good for mantaining the texture of the mayonnaise since oil is needed in its production process.

What are the best emulsifiers?

At mySibi, we recommend Candelilla wax, which is an additive used as galzing agent and replaces carnauba wax and beeswax. Remember that all our ingredients are authorized in the USA by the FDA.

What is soy lecithin?

Soy lecithin is the common name used for a product derived from extraction of soybean oil. It is composed of a natural mixture of phospholipids, glycolipids, sugars, tryglycerides, fatty acids and other compunds. It is considered the versatil emulsifier. This ingredient is used for:
Soja Oil
Soya flour
Soya milk