Acid India Limited

Emulsifiers

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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.

Applications

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Chocolates

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Confectionery Fillings

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Low fat spreads

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Tin grease emulsions

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Bread

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Cream Products

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Desserts

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Dry Yeast

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Halawa

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Oils & Fats

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Sponge Cakes

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Swiss rolls

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Cake Bars

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Muffins

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High ratio cake

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Biscuits

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Donuts, Sweet Dough and Pastry

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Coffee Whitener

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Cheese

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Soups, sauces and dressings

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Pet food

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Margarines, Spreads and Fillings

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Ice cream cones

Benefits

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Enhanced confectionery processing

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Provides stable low-fat emulsions

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Achieves Aeration

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Improved product quality

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Contributes to fat reduction

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Improved whipping of cake batter

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Increased, stable volume

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Yields stronger dough for easier processing and improved bread quality

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Homogenous and fine crumb structure

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RSPO certified sustainable palm based options

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Prevents oiling out and reduces splattering

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Stabilizes the fat and prevents fat separation

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Delays water. pH and color migration in multilayered products

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Improves cake batter performance, crumb structure and cake volume

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Increased raw material tolerance

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Reduced hardness in fat-reduced biscuits

Manufacturer

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International Flavors & Fragrances, Inc. (IFF)

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