A natural food emulsifier used to improve blend uniformity and prevent ingredient separation, especially between fats and water. It helps enhance texture and stability and facilitates mixing and processing operations.

Main food applications:

• Improves homogeneity in chocolate and confectionery and prevents fat crystallization

• Used as an emulsifier in bakery products to improve volume, softness, and extend freshness

• Stabilizes texture in sauces and mayonnaise

• Enhances solubility and uniform dispersion in functional beverages and powdered mixes

• Used in dairy products and plant-based alternatives

Suitable for industrial applications and professional kitchens.