Emulsifiers
Emulsifiers also called surfactant are surface-active compounds that operate through a hydrophilic head group that is attracted to the aqueous phase, and an often-larger lipophilic tail that prefers to be in the oil phase. Although the major function of emulsifiers is the production and stabilization of emulsions, they can also function as foam aerations and stabilization, dough strengthening, starch complexation (anti-staling), anti-sticking, viscosity modification, controlled fat agglomeration and freeze thaw stabilization.
Nex-xus offer a wide selection of emulsifier that comes in different physical forms.
- The alpha-gel emulsifiers can be applied in both cakes and bread in order to improve both volume and texture. It also enhances the baking stability and the batter tolerance. Moreover, alpha-gel emulsifiers extend freshness by retarding moisture loss and inhibiting staling.
- Emulsions are used to inhibit the staling process, retain softness and freshness in cakes as well in bread during storage. Emulsions are a very effective physical form for quickly distributing functional ingredients into a cake batter or bread dough. Furthermore, the emulsion form makes the product highly flexible to the addition or combination of different ingredients for a specific application.
- We also offer emulsifiers in other physical forms including beta-hydrate and powder which can be applied for fresh baking as well as for frozen or refrigerated dough. It can also be functional in both soft and crisp applications.