Ensuring product stability with emulsifier systems
Emulsifiers possess all the noble intentions in food systems. They aim for product stability, like the fat crystal modifier STS, viscosity reducer PGPR, dough conditioner SSL and CSL, starch complexing agent DMG, dough elasticity improver DATEM, foam system stabilizer PGE, and a lot more of other emulsifier types and functions.
Your Promax Account Manager will be delighted to present to you our range of emulsifier products. Each of our emulsifiers is hardworking and of trusted quality.