Emulsifiers are used in food production as common food additives, serve to promote the formation or maintenance of two-phase or multi-phase homogeneous emulsions in food matrices, provide uniform consistency and a pleasing mouthfeel, as well as to improve aesthetics. There are various types of food emulsifiers with different chemical structures, and many food additive emulsifiers have multiple technical functions. For example, carboxymethyl cellulose (E466) may also act as a stabilizer, thickener, curing agent, gelling agent, coating agent, or humectant. Multiple food emulsifiers are often used synergistically in a single product to improve emulsion stability. Aprofood offers a wide variety of food additive emulsifiers to support your food product development.

• Preservatives
• Antioxidants
• Thickeners
• Emulsifiers
• Acidulants
• Phosphates
• Enzymes