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:
- Emulsifier Selector – will guide you through a series of questions and make some recommendations of where to start
- Emulsifier Functions in Various Applications
- HLB Balance – explains the importance of HLB Value when selecting the correct emulsifier for your application
- Which Emulsifier to Use Where – depending on what you require the emulsifier for
Emulsifiers are used in a broad range of applications:
Bakery
Beverages
Bread
Confectionery
Chocolate
Dairy & Desserts
Fats & Oils
Ice Cream
Meats
