Emulsifiers – Orchem Food

The emulsifier range is made from vegetable oils, organic acids and glycerol. To help you towards a greener image, they offer palm-based emulsifiers approved by the Roundtable on Sustainable Palm Oil. A market-leading expertise in emulsifier functionality and processing know-how is integrated in all their emulsifiers and emulsifier blends.

DISTILLED MONOGLYCERIDES

The range is based on sunflower, rapeseed, palm or soya bean oil.

These emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging.

Key benefits:

Efficient processing
Improved product quality
Fat reduction
Shelf life extension
Non-hydrogenated options
Certified sustainable palm-based options

Product	Benefit	Application
	Softness and shelf life extension Fat Reduction	Bread
	Anti-stickiness	Pasta
	Easier processing Improved product quality	Tortillas, potato flakes and cereal products
	Improves cake batter performance, crumb structure and cake volume	Cakes
	Stable emulsions	Margarines, fillings and spreads
	Improved aerations and stability	Aerated confectionery
	Reduced stickiness Homogenous fat distribution	Caramel
	Improved whiteness	Coffee whitener
	Improved air incorporation, foam, freeze and thaw stability	Cream
	Improved aeration and foam stability	Desserts
	Stable structure	Ice cream
	Antistatic and mould release agent	Plastics
	Reduced power consumption Reduced water consumption Uniform expansion Uniform starch gelatinization Reduced fine particles during drying	Pet food

LACTIC ACID ESTERS

A widely used emulsifier in cream, desserts, topping powders and cake margarine.

The range is derived from natural vegetable oil, typically from the oil palm, and is available in beads and pellets.

Key benefits:

Improved aeration
High foam stability
Certified sustainable palm-based options

Product	Benefit	Application
	Improved air incorporation High foam and freeze/thaw stability	Cream
	Improved aeration Improved transport and shelf life stability due to small air bubbles	Desserts
	Improved aeration and stability	Topping powders, fillings, cake cream, margarines, confectionery

POLYGLYCEROL POLYRICINOLEATE

Produced from castor oil, it adds functionality to chocolate, oils, fats and bakery products.

PGPR has a unique ability to reduce yield stress in chocolate and provides emulsion stability in low-fat spreads and tin grease emulsions.

Key benefits:

Enhanced confectionery processing
Stable low-fat emulsions

Product	Benefit	Application
	Reduced yield stress Replacement of cocoa butter, maintaining optimum flow properties during production	Chocolate
	Fat reduction Improved flow properties	Confectionery fillings
	Improved tin release properties	Tin grease emulsions
	Emulsion stability Imroved mouthfeel and spreadability	Low-fat spreads

SORBITAN ESTER

Widely-used emulsifiers in bakery, confectionery, oils and fats – made with sorbitol and fatty acids from natural vegetable oils.

Key benefits:

Efficient processing
Improved product quality

Product

Benefit

Application

No re-crystallization in cooking oils

Reduced sandiness in margarine

Oils and fats

Anti-bloom agent

Chocolate

EMULSIFIER FOR EFFICIENT PROCESSING AND FAT REDUCTION

Bakeries can draw on it to optimize their efficiency and quality when producing bread, biscuits, sweet dough, pastry and donuts. The range is based on vegetable oils from soya, palm and/or rapeseed oil.

Key benefits:

Efficient processing
Improved product quality
Fat reduction
Certified sustainable palm-based options

Product	Benefit	Application
	Stronger dough for easier processing and improved bread quality	Bread
	Reduced hardness in fat-reduced biscuits Improved dough machinability Increased raw material tolerance Improved quality	Biscuits
	Improved machinability and raw material tolerance Improved emulsion stability No feathering	Sweet dough, pastry and donuts, Pet food, Coffee whitener