Emulsifiers/Thickeners

Get the high-quality emulsifiers/thickeners from our naturally driven sources.

Our Emulsifiers/Thickeners Categories

Improving consistency and look of FMCG products is something that will build a strong market and United Foods Corporation emulsifiers make sure that your product reaches new heights. Our emulsifiers/thickeners keep your ingredients blended and give them a unique look and consistency in meeting your product goals. We provide naturally derived emulsifiers and thickeners for full range products like baked goods, dairy products, sauce, sweets, etc. We have a broad analytical standard portfolio of emulsifiers, thickeners, and stabilizers developed from various natural, and synthetic sources explicitly used to mix water with oils in your different product variants. Our commitment to quality ensure consistent performance, and our logistic chain provides a dependable supply to make your business connected with the customers every second.

Lecithin

A yellow-brownish fatty substance found both in plants and animal tissues which are primarily used for smoothing food texture, emulsifying, and repelling sticking materials.

Gelatin

A translucent, colorless, flavorless food ingredient extracted from collagen is commonly used as a gelling agent in food, medication, papers, cosmetics and more.

Xanthan Gum

A natural polysaccharide is a common food additive with many uses such as an active thickening agent and stabilizer to prevent ingredients from separating.

Potato Starch

The white colored refined substance containing large oval spherical granules extracted from crushed potatoes destroyed cells with minimal proteins and fats.

Scientific Description

The emulsifier/thickener is the surface-active ingredient which absorbs at the newly formed oil-water mixture during emulsion preparation and protects it against immediate recoalescence. In products like bread, these agents are used to make it softer while storing. The effect on dough depends upon their reaction with starch, protein, fat, and water. Some of the emulsifiers used are monoglycerides (C9H14O9), diacetyl tartaric acid (C8H10O8), sodium or calcium stearoyl-2-lactylate and more. In soft drinks, these are used to make sure that the content of the beverage remains evenly distributed. The agents used are pectins i.e. obtained from citrus fruits, alginates, and carragheen. However other organic emulsifiers are phosphates, sodium esters, and the rest are listed below.

 

Emulsifiers/Thickeners product list

  • Alginates
  • Calcium Caseinates
  • Carboxy Methyl Cellulose
  • Carrageenan
  • Cream of Tartar
  • Gelatin
  • Guar Gum
  • Lecithin
  • Maltodextrin
  • Mono and Diglycerides
  • Oleic Acid
  • Polysorbates
  • Potassium Caseinate
  • Potassium Chloride
  • Potassium Tripolyphosphate
  • Potato Starch
  • Propylene Glycol
  • Propylene Glycol Esters
  • Sodium Caeinate
  • Sodium Esters
  • Sodium Stearyl Lactylate
  • Sorbitan Esters
  • Starches
  • Stearates
  • Stearic Acid
  • Tetrasodium Pyrophosphate
  • Tripotassium Phosphate
  • Wheat Gluten
  • Wheat Starch
  • Xanthan Gum