Functional Additives
BECK Emulsan: emulsifiers for stable emulsions
Stable emulsions need fine-tuning.
Fat and water do not naturally form a permanently stable system. In emulsified foods, the interfaces between the phases must therefore be stabilised, and the recipe adapted to raw materials and process conditions. Temperature, comminution, fat type and processing sequence can all influence emulsion stability. Emulsifiers support the formation and stabilisation of these systems. The right solution depends on the product, recipe and manufacturing process.
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Fine, homogeneous fat distribution as a development objective
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Creaminess and consistency suited to the product
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Emulsion concepts for different raw material compositions
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