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EmulsiForm
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
The full list
EmulsiForm solutions
EmulsiForm CM 1000 series
EmulsiForm CM 1000 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 1000 demonstrates high stability at low dosages