OILS AND FATS
Emulsifiers are chemical compounds that allow the formation of stable emulsions over time. That is, their function is to create stable micelles that form in a mixture of two phases: aqueous and oil. Emulsifying particles accumulate at the interface of these phases to create spherical structures. Outside these, there are hydrophilic heads, i.e. with affinity for the aqueous phase; on the other side there are lipophilic tails or carbon chains with affinity for the oil phase.
Technology
Our purpose is to provide emulsifiers for the margarine industry, connecting our ingredient competencies to create functional solutions.
OIL AND FATS
It effectively controls lactic acid bacteria, acts as an antioxidant inhibiting the oxidation of fats, provides an intense color in conjunction with the addition of curing salts.
Our colorants are additives that are capable of conferring or intensifying color in foods.
Emulsifiers are chemical compounds that allow the formation of stable emulsions over time. In other words, their function is to create stable micelles that form in a mixture of two phases: aqueous and oil. The emulsifying particles accumulate at the interface of these phases to create spherical structures.
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