Natural Emulsifiers Development Service
Natural emulsifiers are emulsifiers composed of natural raw materials, mostly some animal and plant-extracted raw materials with emulsifying properties, common ones are lecithin, acacia, and beeswax. As a professional alternative food ingredients development provider, Aprofood provides natural emulsifiers development service. The development of natural emulsifiers expands the application range of products, improves texture and mouthfeel.
Fig 1. Types of natural emulsifiers.
Function of Natural Emulsifiers
Natural emulsifiers are active substances that physically form a homogeneous dispersion of two or more immiscible phases. Natural emulsifiers are used to improve the quality of food, prevent food spoilage, and prolong the validity period of food storage.
- Healthy and non-hazardous
Natural emulsifiers are generally sourced from animals, plants, and are healthier than synthetic emulsifiers, meeting consumer demand.
- Viscosity reduction
Natural emulsifiers are able to reduce the viscosity of food products, resulting in a smooth surface. Emulsifiers can be used as mold release agents in some food processes.
- Increase water holding capacity
Natural emulsifiers increase the water holding capacity of food products, making them softer and adding weight to them.
Our Service
Aprofood works closely with its clients to understand their product objectives, properties and market positioning in order to provide tailor-made emulsifier solutions.
We provide our customers with natural emulsifier development services from plant, animal and microorganisms, including but not limited to the following types.
- Soy lecithin
- Lecithin
- Gum Arabic
- Xanthan Gum
- Lactose
- Lactolipids
- Beeswax
- Lactic acid
- Lactate
Optimization of Natural Emulsifiers
During the development of natural emulsifiers, it is possible that some of the products may not meet the requirements of the food industry well and need to be optimized. Aprofood provides optimization strategies that include, but are not limited to, the following.
Structural modification
Structural modification of natural emulsifiers is carried out chemically or enzymatically, while maintaining the properties of the natural emulsifier itself.
Addition of auxiliary materials
Adding certain stabilizers and antioxidants in the development of natural emulsifiers can enhance their durability and stability for better application in the food industry.
Innovations in technology
In addition to the above optimization methods, new technologies, such as nanotechnology, can be used to make the emulsifiers finer in particle size, thus improving the emulsification effect.
Process for Our Natural Emulsifier Development Service
Material screening - A suitable source of emulsifier is selected based on the requirements. The source can be plant extracts, animal extracts, microbial fermentation products, etc.
Extraction and purification - The materials are extracted from the emulsifiers using suitable extraction techniques, separated and purified in order to obtain a high-purity product.
Performance evaluation - The extracted materials are evaluated for their emulsification properties, including emulsification capacity, stability and temperature resistance.
Application development - Formulations and processes are developed for specific food applications based on the properties and performance of the emulsifiers.
Safety assessment - Safety assessment ensures that the emulsifier has no negative impact on human health at the recommended dosage.
Production scale-up - Production scale-up requires the production of emulsifiers on a large scale based on the developed emulsifier formulations and processes.
Why Choose Us?
Professional and well-trained core technical team.
Advanced experimental equipment.
We are a trustworthy company.
Strict quality control system.
Aprofood is committed to providing customers with alternative food ingredient development and its characterization services, if you are interested in our service program, feel free to contact us.
For Research Use Only.
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