Epemul®
Emulsions
Products to help blend little miscible substances.
Sector (According to the Argentine Food Code C.A.A.)
Flour products
Packaging
25 kg bags or boxes
Products
(SSL)
Use
The sodium stearoyl lactylate or SSL is an emulsifier that reduces the surface tension between two immiscible liquids, as water and oil. This allows for a fine dispersion of little drops of one of the liquids into the other.
(DATEM)
Use
It is a mix of diacetyl tartaric acid ester of mono- and diglycerides, an emulsifier derived from soy, palm or colza oil. It works in the air/water interphase within flour gluten and lipid proteins to improve gas retention capacity. This results in a stronger dough that may be processed in a high tension system and generates a much finer crumb grain.
(MGD 90% )
Use
White or yellowish solid substance similar to wax, that is presented as granules, flakes or powder. Photosensitive. Soluble in organic solvents such as acetone, ethyl alcohol, and fixed or mineral oils. Not soluble in water. It is an agent with a low emulsifying action (HLB = 3,8) but it is typically used as stabilizer in W/O emulsions and also as co emulsifier in O/W emulsions.
- Reference
Aspect
Liquid form
Powder form
Seed form
Oil