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Despite what the name might suggest, emulsifiers
do more than just help to form emulsions.
They can also:
 help retard staling of
baked products
give
increased strength in bread doughs
improve
aeration and whipping
influence
fat crystallisation and rheology
improve
wettability of powders.
Hawkins Watts New Zealand offers
several emulsifiers:
Lecithin,
derived from soy
Fatty
Acid based emulsifiers, such as Glycerol
monostearate (GMS or Mono di glycerides) and distilled
monoglycerides (DMG),
typically grouped under E471.
Polyglycerol
esters - as part of Palsgaard EMULPALS blends
used as whipping emulsifiers in the bakery industry or
as PGPR, a viscosity reducing agent for the chocolate industry.
Polysorbates -
Polysorbate 80 (water dispersable)
Gum
Acacia
Also available through indent are citric acid esters, lactic
acid esters and a range of specialty emulsifiers selected
for specific applications. |
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