Our bakery emulsifiers are designed to deliver a wide range of benefits to bakery applications during processing and in the final product. These products work as stand-alone solutions and can be integrated with other functional ingredients including enzymes and fermented ingredients.
BAKERY & FLOUR
Ekömul ™MG Series
Glycerol Mono Stearates (GMS)
Distilled Mono Glycerides (DMG)
Manufactured from natural vegetable-based oils and fats. Functions as a starch complexing agent (e.g, in bread, pasta, and potato powder), water-in-oil stabiliser and emulsifier (e.g. in table margarine) and aerating agent (e.g. in ice cream, imitation cream and bakery gel formulations). This series of products can also reduce the stickiness in chewing gums and improve texture and structure of extruded products, such as extruded snacks or cereal.
Ekömul™ MYXT Series
Ekömul™ NEXT Series
Co-generated emulsifier blends from natural vegetable-based triglycerides and organic fatty acids.
Designed for a diverse range of functionalities including dairy and non-dairy applications such as ice creams and UHT recombined milk, water-in-oil stabiliser and crystalliser in margarines and spreads.
Ekölite™ SL Series
Ekölite™ CL Series
Sodium Stearoyl Lactylates (SSL)
Calcium Stearoyl Lactylates
Manufactured from vegetable-based organic fatty acids and lactic acid. Functions as a strengthened (e.g.in dough), volume improver and softener/anti-staling (e.g. in bread), aerating agent, and foam stabiliser (e.g. in cream and dessert products). Options with anti-caking agents are available.
There’s nothing like taking fresh baked goodies out of the oven. At Futura Ingredients, our bakery solutions are the answers to perfecting your bakery formulations. Click on our conceptualised recipes for effortless step by step guidance.