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Emulsifiers
Oil and water are common ingredients in foods that would dissolve or loose form if they were not bound by emulsifiers. Derived from egg whites, soybeans and other vegetables, emulsifiers are molecular components that can both cling to water and oil. When dispersed, emulsifiers restructure oil droplets and air bubbles that create favorable texture and taste in foods. Used in chocolate, candy, ice cream, cake, pastries and pasta, Taiyo manufactures more than 600 emulsifiers that maintain the consistency, texture, shape, taste, appearance, and shelf life of chocolates, candy, chilled desserts, cakes, pastries, pasta, processed foods, and cosmetics products.
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