Emulsifiers are substances that ensure the creation of emulsions from immiscible liquids. Emulsifiers are often added to food products with the purpose to create and stabilize emulsions and other food disperse systems, determining the consistency of a food product, its flexible properties, viscosity and feeling of «fullness» in the mouth. Properly selected  compositions of emulsifiers enable successfully develop low-fat margarines and combined oil with different fat content and varying degree of substitution milk fat on vegetable fat.
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The activity of emulsifiers is complex, it is based on the ability of surface-active substances (SAS) reduce the energy required for the creation of free surface for phase division. They are responsible for mutual distribution of two immiscible phases, for the consistency of the food, its flexible properties, the viscosity and the feeling of fullness in the mouth («mouth-feeling»). Spreading of margarine, ductility of dough, chewing gum, fluff ice cream are determined by dispersing activity of emulsifiers. The diversity of fat-and-oil products and spreads causes a thorough approach to the selection of specified emulsifiers. The functionality of emulsifiers is not limited by the simple stabilization of emulsion, at present time more popular became emulsifiers with specified properties, which are most effective for the production of certain products (various kinds of specified margarines, ice cream production, use in bakery and etc. Application standards of emulsifiers depend on the formulation, the quality of raw materials and the expected result in finished product, but should remain within the recommended range (for example, of 0.1-1.0%). It is not recommended to multiple excess of dosages, as it can have a negative impact on the properties of emulsions, and on the organoleptic properties of the finished product.
The range of emulsifiers
  • EMP
  • PRV-200
  • Rikemal GV
  • Rikemal PS-100
  • Rikemal SV
  • Rikemal КV
  • Rimulsoft Super
  • Type P(V)S
  • Type SF