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Emulsification

Total Items: 3
Glycerin Flakes
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Glycerin Flakes have a high stability to act as an emulsifier. Similar to oil, it must first be broken down with a fatty element & then added to watery element.
Lecithin
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Use to make anything lighter than air... Cold soluble & soluble in aqueous mediums. Ideal for converting juices and watery liquids into airs & foams.
Sucrose Ester
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Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products.
 
 
Tapioca Maltodextrin
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Sodium Alginate
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[description]
Kappa Carrageenan
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Lecithin
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[description]
Calcium Lactate
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[description]
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