Category
Emulsifiers
Soy lecithin, mono & di-glycerides, sponge cake and base creams, and silicon dioxide — texture, stability and shelf-life across baked goods and confectionery.
EmulsifiersEU / South AmericaSoy lecithin
Soy lecithin to cut viscosity in chocolate and improve dough and emulsion stability — typically dosed 0.3–0.5%.
Used in
- Chocolate viscosity control
- Bakery emulsification
- Instant powders
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EmulsifiersEU / AsiaMono & di-glycerides
Mono & di-glycerides (E471) for crumb softness, aeration and emulsion stability in bakery and ice cream.
Used in
- Cake & sponge aeration
- Ice cream emulsification
- Shelf-life extension
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EmulsifiersEUSponge cake base
All-in-one sponge cake emulsifier base for high volume, fine crumb and one-step mixing.
Used in
- Industrial sponge & layer cakes
- Swiss rolls
- Cupcakes
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EmulsifiersEU / AsiaBase cream
Whipping base cream for stable, high-overrun fillings and toppings.
Used in
- Whipped toppings
- Cream fillings
- Mousse & desserts
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EmulsifiersEU / AsiaSilicon dioxide
Silicon dioxide (E551) anti-caking agent to keep powders free-flowing.
Used in
- Powder mixes
- Spice & seasoning blends
- Instant drinks
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