What They Are?
A focused range of lecithins and emulsifiers to stabilise oil‑water systems, improve wet‑out and enhance mouthfeel in food and beverage builds.
Lecithins regulators
Soy and sunflower for wet‑out, flow and instantising.
Polysorbates
60 and 80 for emulsification and aeration control.
Sorbitan esters
SMS and STS for fat crystallisation and stability work.
Benefits
Applications
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Faster hydration and smoother textures
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Improved stability under heat and shear
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Cleaner labels with plant‑sourced options
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RTM powders
- Beverages and dressings
- Bakery and confectionery
How Biotexia ANZ Can Help
We pick emulsifier systems for your matrix, oil profile and process so products pour, coat and drink the way consumers expect.