Emulsifiers developed by our R&D team, taking into account the expectations of the manufacturer in line with the needs of the market, increase the quality, structure and stability of the final product in the field of confectionery, especially for the chocolates. Prevents blooming in chocolates. Increases spreadability, softness, and a better presentation is obtained.
Each of our products, which require long and careful work, may have different characteristics according to customer demands, the region or the application itself. In order to choose the right product for you in our wide range of products, please contact us.,
Applications;
- Chocolate (Molded, Enrobed & Filled)
- Compound Chocolate
- Chocolate Fillings & Creams
- Spreads & Chocolate-Based Spreads
- Pralines & Truffles
- Coatings & Glazes
- Sugar Confectionery
- Fat-Based Fillings
Key Benefits;
- Enhances overall stability and product quality
- Improves emulsification efficiency
- Improves texture and mouthfeel
- Prevents fat and sugar blooming in chocolates
- Extends shelf-life and storage stability
- Optimizes chocolate viscosity and flow properties
- Reduces cocoa butter requirement without compromising quality
- Improves processability in molding, enrobing, and fillings
- Enhances spreadability and final product appearance
Key Features;
- Cost Effective
- Optimized nutrition values
- Sustainable quality in accordance with GMP standards
- Non-GMO
- Halal Certified
- Kosher Certified
- Palm-free alternatives available
- RSPO alternatives available
- Minimum 18 months of shelf-life
Products*;
(*) In order to offer you the right type of these emulsifiers, please contact us.