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Food

Emulsifiers

Are you struggling to achieve consistent texture and extended shelf life in your baked goods? Our diverse range of emulsifiers is designed to elevate your food product’s quality, longevity, and consistency, ensuring your customers enjoy perfect results every time.

What Can Emulsifiers Do for You?

Emulsifiers are the versatile workhorses of bakery production. They expertly blend ingredients, enhance shortening properties, and interact synergistically with flour and other components in your mix. This means better dough stability, improved volume, and a more appealing finished product.

Hydrated Emulsifiers

Simply Kake™

A versatile emulsifier solution that promotes even, consistent baking, ideal crumb structure, and superior operational tolerance, specifically formulated to complement clean label initiatives for cakes and sweet goods.

Kake Mate™

A versatile emulsifier solution that promotes even, consistent baking, ideal crumb structure, and superior operational tolerance, specifically formulated for cakes and sweet goods.

Proform CS™

A versatile emulsifier solution that promotes even, consistent baking and improved shelf life, specifically formulated for yeast-raised baked goods.

Formulated Emulsifier Solutions Brochure

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Base Emulsifiers

Sorbitan Esters and Polysorbates: The Versatile Performers

  • Polysorbate 60 is a non-ionic surfactant and emulsifier derived from sorbitol, ethylene oxide, and stearic acid. It helps to blend oil and water-based ingredients, making it useful in products like cake batters to assist with aeration and in icings to prevent water separation.
  • Polysorbate 80 is a water-soluble, non-ionic surfactant used as an emulsifier, dispersant, and solubilizer.
  • This family of emulsifiers is derived from Sorbitol, a sugar alcohol, and includes products like Lumisorb™ SMS (Sorbitan monosterate), Lumisorb™ PSMS-20 (Polysorbate 60), and Lumisorb™ PSMO-20 (Polysorbate 80).

Mono and Diglycerides: The Workhorses of the Baking World

  • These are among the most common emulsifiers used in food manufacturing.
  • Derived from Glycerin, mono- and diglycerides are used to combine oil and water in products like margarine, ice cream, and baked goods.
  • In baked goods, they can improve the gluten bond in dough, allowing it to rise higher and increasing the volume and softness of the final product.
  • They can also extend the freshness and softness of a product by slowing the natural hardening of starch.
  • The lineup from Vantage Food includes Lumulse™ GMO (Glycerol monooleate), Lumulse™ GDS (Glycerol distearate), and Lumulse™ POE(20) GMS (Ethoxylated monoglyceride).

Emulsifier Solutions Brochure

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Our Solutions

Broad Portfolio

For industrial bakers and food manufacturers, we offer a comprehensive selection of release agents tailored to meet your production needs

Trusted Brands

Proform™ CS, Kake Mate™ and Simply Kake™

Value and Qualifications

Our multifunctional manufacturing facility, complete with state-of-the-art processes and lab equipment, has received many well-known quality certifications, including:
• ISO 9001
• FSSC 22000
• Kosher and Kosher for Passover (OU)
• Halal
• USP/NF and cGMP for food-grade certified production.
• GMO-Free
• Soy Free
• Allergen Free
• Gluten-Free
• USDA organic

Discover our Emulsifiers

Excellent appearance & texture

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