Our articles

Emulsifiers are substances that provide the creation of emulsions from immiscible components. Emulsifiers are often added to food products in order to create and stabilize emulsions and other food disperse systems. Emulsifiers determine the consistency of a food product, its plastic properties, viscosity, etc. Contribute to the uniform distribution of fat in milk. All of

Emulsifiers Admul™ Datem, Admul™ SSL are used in the production of various types of bread, bakery and confectionery products to increase the volume of bread, stability of the dough, improve the rheological properties of semi-finished products and bread quality, extend the shelf life of freshness of finished products, to obtain improved characteristics of the finished

Lecithin is an ester of the amino alcohol of choline and diglyceride phosphoric acids; is the most important representative of phospholipids. When lecithin is broken down, higher fatty acids (palmitic, stearic, oleic and arachidonic), glycerophosphoric acid and choline are formed. The main natural source of lecithin are foods containing a large amount of fat: eggs,