Emulsion systems are an integral part of many foods that combines two or more immiscible liquids together. Typically, food emulsions consist of oil phase containing hydrophobic compounds and aqueous phase containing water – soluble component. One phase is dispersed into the other phase as small droplet. Phase separation is always a major trouble of food emulsions causing undesirable texture and appearance.
Hence, emulsifier plays a key role on decreasing surface tension of oil and water due to the fact that it includes both hydrophobic and hydrophilic part. Consequently, it can penetrate into both phases and form micelle structure stabilizing a small droplet in continuous phase. With this particular, the wider opportunities are opened up for food manufacturers. Our starch solution is specially designed to act as an excellent emulsifying agent, to stabilize food emulsion system and enhance the texture with smoothness and desirable mouthfeel in long shelf life.