Emulsifiers.Stabilising.

Once oil is emulsified in water and vice versa, Food Basics emulsifiers can contribute to  maintaining fine distribution of the discontinuous phase over a long period of time. Thus the emulsifier prevents droplets, once formed, from aggregating and coalescing, meaning merging into a single large drop.

Products:

• SCATTICS Castor oil range: Ethoxylated Castor oil, E484 (Glyceryl polyethyleneglycol ricinoleate) with different HLB values
• SCATTICS Polysorbate range: E433 Polysorbate 80