| ≥1 piece |
One of the natural ways to create a creamy taste and/or to soften the taste of food products is to disperse fats finely into the water phase, thus creating a so-called oil-in-water emulsion. For some applications, like spray dried emulsions such as non-dairy creamers, it is very important to keep the fat component optimally emulsified and thus preventing it from creaming up or coalescence. Food Basics’ emulsifiers can help to create such stable emulsions. DP Supply manufactures spray dried emulsions for use in instant food products.