Emulsifiers

Emulsifiers

Active ingredientRazi product seriesDescription/effects
Lecithins in powder form
(also hydrolyzed)
• Better dough properties and machinability
• Finer crumb structure
• Longer shelf-life
Mono- / diglycerides• Finer texture/crumb
• Better dough stability
• Longer shelf-life
DATEM (diacetyl tartaric ester
of mono- and diglycerides)
• Greater gas retention capacity and better fermentation tolerance
• Larger baked volume
• Crisper crust
Stearoyl lactylate
(sodium and calcium stearoyl lactylate)
• Lactic acid esters to increase gas retention capacity, fermentation tolerance and baked volume, also to prolong the shelf-life of the crumb

+98 (086) 33814

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