Emulsifiers

Emulsifiers: An emulsion is the more or less stable union of fatty and creamy molecules. An emulsion is in principle unstable because, over time, the droplets of the dispersion phase tend to group together, separating from the other phase. This is what happens, for example, for a mixture of oil and water previously stirred and left to rest. To avoid this dispersion phenomenon, emulsifiers are used, which are placed in the boundary layer between the droplets and the homogeneous phase. Cooking, and especially baking, is, so to speak, the long love story between these two types of molecules, apparently irreconcilable, which come together in a culinary creation. In fact, it will be difficult to find a baking or cooking application without an emulsion. Almost all traditional sauces attempt to solve an emulsion problem, and a quick list of emulsions in cooking and baking shows us the importance of this subject: sauces, mayonnaises, creams, ice creams, airs, soufflés, biscuits, ganaches, mousses, etc. Our range of emulsifiers covers the emulsion needs of modern gastronomy under the principle of maximum respect for the emulsified flavors.