Basically, it is all about the problem of binding oils and water. In their original form, these two liquids would not mix with each other. But this is precisely the secret of how emulsions are created with the aid of emulsifiers, and rheological and textural characteristics are influenced in such a way that smooth and creamy or spreadable products are formed.
For most food products and also for the production process, the perfect mixture is decisive and is easily achieved with our emulsifiers. Emulsifiers blend the immiscible liquids with one another, make them smooth and, in addition, stabilise the then homogeneous mass. This principle also applies to gaseous materials and solid components of a formula.
Nature itself gives us a classic example for a good emulsion: Milk! Finely dispersed oil droplets are suspended in an aqueous solution. Emulsifiers master this important task through their natural composition: They have a hydrophilic and a hydrophobic end. The latter stems from Ancient Greek and means “water-avoiding”, while hydrophilic means “water-loving”. As we know, opposites attract …
Our broad range of emulsifiers, mainly monoglycerides and diglycerides of fatty acids and their esters with acetic acid, citric acid or lactic acid, is produced in our plants in Witten and Wittenberge. We ensure that only purely vegetable raw materials are used for the production. Here, every emulsifier is the star of its very individual area of application.