Food Emulsifiers

The role of emulsifiers has evolved from basic margarine stabilisation to the management of complex biphasic systems in modern food science. These additives are essential for maintaining "shelf-softness" in bakery goods and achieving the specific textures required for products such as Japanese tofu. Adigrow’s emulsifiers allow for the seamless integration of immiscible liquids, ensuring product homogeneity throughout the shelf life.

The product is supplied as a stabilised liquid emulsion. To achieve optimal functionality, the agent should be combined with chilled water, brought to a boil under constant agitation, and then ventilated at temperatures between 140°F and 158°F (60°C - 70°C) to facilitate gelling. This process modifies the crystal structure of oils, which strategically prevents water spattering during high-heat cooking and stabilises foam structures to create a superior, silky mouthfeel in dairy-heavy applications like ice cream.

Technical Specifications

Net Weight: 7 kg / 246.918 oz (Approx. 7.3 L)

Packaging: 2 bags per carton

Certification: Code of Hygienic Practice for Food; Malaysia Food Act 1983

Minimum Order: 1 ton

The achievement of uniform mixture stability through emulsification is critical for product longevity, a goal further supported by the application of food stabilisers.