EMULSIFIERS AND STABILISERS

Regency Mowbray are especially renowned for their technical expertise in the world of Emulsifiers/Stabilisers. We have a wide range of co-blended Emulsifier/Stabiliser Systems and blended Stabilisers with the ability to develop and manufacture bespoke 'functional ingredients' to suit any manufacturers requirements. The role of the Emulsifier/Stabiliser is a key one in the manufacture of many products, especially Ice Cream and Yoghurt. Both the Emulsifier and Stabiliser play vital roles.

EMULSIFIER

STABILISER

To assist in Fat dispersion

To increase mix viscosity

To control Fat agglomeration

To improve air incorporation

To promote air incorporation To give body and texture

To enable drier extrusion To slow ice crystal formation

To increase smoothness/consistency To control meltdown

To resist shrinkage on storage To interact with proteins

Continued development and improvement of Emulsifiers and Stabilisers for the Dessert Industry is our main goal and our research has led us to design a functional system, called the 'REMCO' System.

To learn more about REMCO and our other Emulsifiers and Stabilisers - click on the links on the left

EMULSIFIER	STABILISER
To assist in Fat dispersion	To increase mix viscosity
To control Fat agglomeration	To improve air incorporation
To promote air incorporation	To give body and texture
To enable drier extrusion	To slow ice crystal formation
To increase smoothness/consistency	To control meltdown
To resist shrinkage on storage	To interact with proteins