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Emulsifiers are essential ingredients in the bakery sector. They help to improve the texture of baked goods, making them lighter and creamier. Emulsifiers also improve the stability of dough and batter, improving the consistency of the end product. Additionally, emulsifiers make it easier to combine water and fat, which is crucial to obtain homogeneous, well-combined ingredients. Last but not least, emulsifiers play a key role in improving the creamy consistency of fillings and toppings, optimising the consumer’s overall sensory experience. Choosing the right type of emulsifier enables you to switch to unsaturated liquid oils and give your product a better nutritional profile.
Our emulsifiers are produced in an entirely carbon-neutral factory in Europe. They are available based on RSPO SG-certified palm oil, and there are also palm oil free variants.

A selection from our range:


  • E471
  • E475
  • Lactic acid and citric acid esters
  • PGA
  • PGPR



  • Improved product quality: a better distribution of emulsifiers in the premix and/or final application leads to a uniform volume and good crumb structure
  • Increased productivity
  • Improved nutritional profile
  • Fully carbon-neutral factory
  • European origin
  • Available based on RSPO SG-certified palm oil
  • Palm oil free variants available.



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