Discover how you can use EmulsiForm  in your food production.

EmulsiForm solutions for your particular needs

EmulsiForm is developed for use in emulsified applications such as mayonnaise, dressings, non-dairy creamers, soups, sauces and bakery applications. Often EmulsiForm replaces ingredients of animal origin like egg or milk protein. EmulsiForm is cold swelling and can be used in a cold or hot process

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EmulsiForm solutions

EmulsiForm CM 1100 series

EmulsiForm CM 1120 and CM 1125 can be used in a number of applications for various purposes: egg replacement in mayonnaise, substitution of sodium caseinate in non-dairy creamers, as emulsifier in bakery fat fillings etc.

EmulsiForm CM 1120 and CM 1125 both demonstrate high stability at low dosages.

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