Food Grade Emulsifier Blend

The ready-to-use functional systems of Cargill will add value to your work and ease your product development processes. These functional systems start with a combination of at least two ingredients delivering distinctive functionality other than achievable with separate ingredients.

ApplicationBrand NamesFunctionality
Bakery

Yeast breads & rolls: Dough conditioning, freezing stability, crumb bleaching, crust color, water binding, shelf life improvement.
Sweet goods: Batter viscosity, particulates suspension, spread increase/reduction, crumb softening, height increase/reduction, fat dispersion & browning, anti-sticking/release agent, egg replacement, water binding, shelf life improvement.
Frozen doughs: Dough stabilization, ice crystal control, water binding.
Glazes & icings: Freeze/thaw stability, sheen optimization, thermostability, smooth texture, syneresis control, film formation.

Fruit juices and juice beverages: Viscosity, pulp suspension, clarity, mouthfeel.
Near water drinks: Body, mouthfeel, viscosity.

Cake decorations: Texture, stability, fast set.
Hard candies: Anti-sticking, release agent.