When water and oil would naturally separate, emulsifiers help to bring them together.

But the functionality of emulsifiers goes beyond just stabilizing emulsions—they also help with essential aspects of food production, such as mouthfeel, appearance, overcoming raw material variations, and extending shelf life.

Emulsifiers are used in a wide range of areas from bakery, confectionery, dairy & frozen desserts to meal solutions, snacks and oils & fats.

Whether you’re looking to improve quality, enhance nutrition, cut costs, or get more out of your product line, the IFF range of emulsifiers can help.