An emulsifier is an ambiphilic molecule, where part of the structure is hydrophilic (tending to combine with or dissolve in water) and other moities have lipophilic (tending to combine with or dissolve in lipids or fats).

There are many different types of emulsifiers, which you can see listed in the right hand side menu.

At Hawkins Watts we have a wide range of emulsifiers available, including stabiliser blends, and can assist you in making the correct selection. In New Zealand we proudly represent Palsgaard, who have the best whipping emulsifiers in the world.

Below are some Technical Tools and Guides:

Emulsifiers are used in a broad range of applications:

Bakery

Bakery

 

Beverages

Beverages

Bread

Bread

Confectionery

Confectionery

Chocolate

Chocolate

Desserts

Dairy & Desserts

Oils and Fats

Fats & Oils

Ice Cream

Ice Cream

Meats

Meats

Soups, Sauces and Dressings

Soups, Sauces and Dressings