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EMULSIFIERS

Active Substance Kenfood Product Product Description
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids AMIDATEM 80 Emulsifier. Use in bakery as a bakery product improver (enhances the resistance to mechanical shock, reduces the crumb cell size, produces a crispier crust and increases the volume of the end product) and as an emulsion stabiliser in dairy products, providing a uniform distribution of the fat in these products and preventing fat/liquid phase separation.
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids DATEM 80 Emulsifier. Use in bakery as a bakery product improver (enhances the resistance to mechanical shock, reduces the crumb cell size, produces a crispier crust and increases the volume of the end product) and as an emulsion stabiliser in dairy products, providing a uniform distribution of the fat in these products and preventing fat/liquid phase separation.
Mono- and diglycerides of fatty acids EMULGATOR 90 Emulsifier. Uses: as an improver in the preparation of bakery products (improves the texture of the dough, gives the crumb a silky texture, extends shelf life and softness of the bread); as an emulsion stabiliser in the preparation of confectionery and ice creams, it uniformly distributes the fat in these products and prevents fat/liquid phase separation.
Mono- and diglycerides of fatty acids EMULSOFT 90 Emulsifier. Uses: as an improver in the preparation of bakery products (improves the texture of the dough, gives the crumb a silky texture, extends shelf life and softness of the bread); as an emulsion stabiliser in the preparation of confectionery and ice creams, it uniformly distributes the fat in these products and prevents fat/liquid phase separation.
Soy lecithin LECIKEN 50 Emulsifier with powerful anti-stick properties; it improves resistance to mechanical shock, extends the shelf life of the end product, and reduces oil absorption in fried products.
Polyglycerol  polyricinoleates PGPR Emulsifier, helps in the better distribution of the fat in the dough, limits the fat bloom in chocolate
Soy lecithin SOYALEC Emulsifier in its liquid form; it improves extensibility of the dough, extends shelf life, reduces oil absorption in the frying pan, facilitates in the separation of cooked products from their pans.
Sodium stearoyl-2-lactylate SSL 100 Emulsifier; it increases volume, improves the efficiency of fermentation and the shelf life of produced bakery products.

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