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.
used to form and stabilise dressings and mayonnaise containing up to
EmulsiForm is used in very low dosages, i.e. 0.5-1.5%
|EmulsiForm Series||EmulsiForm CM 1120
can be used in both cold and hot processes.
EmulsiForm HM 1129 is used in hot processes
Fine powder 20 kg in multi-layer paper sacks, palletized and shrink wrapped.
|Storage||Dry and cool. Separated from strong-smelling goods.|
starch approved for food.
Starch sodium octenylsuccinate, E 1450