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| Description | EmulsiForm
is a series of chemically modified potato starches that can form and
stabilise emulsions such as dressings and mayonnaise. EmulsiForm can substitute egg yolk and milk proteins either completely or partly. |
| Application | EmulsiForm is
used to form and stabilise dressings and mayonnaise containing up to
80% oil. EmulsiForm is used in very low dosages, i.e. 0.5-1.5% |
| Dosage |  |
| EmulsiForm Series | EmulsiForm CM 1120
can be used in both cold and hot processes. EmulsiForm HM 1129 is used in hot processes |
| Characteristics |
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| Packaging | Standard: Fine powder 20 kg in multi-layer paper sacks, palletized and shrink wrapped. |
| Storage | Dry and cool. Separated from strong-smelling goods. |
| Identity | Chemically modified
starch approved for food. Starch sodium octenylsuccinate, E 1450 CN-code: 3505.10.50 |
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