Create smooth, stable, and visually appealing products with MarkNature’s Emulsifiers series, designed to reduce interfacial tension and keep oil and water phases perfectly blended.
Our emulsifiers include monoglycerides, diglycerides, lecithin, polyglycerol esters, sodium stearoyl lactylate, polysorbates, and sorbitan esters—suitable for a wide range of applications.
They are widely used in dressings, sauces, spreads, bakery products, chocolates, and ice cream, ensuring consistency, stability, and longer shelf life.
Examples include:
Lecithin: A natural emulsifier sourced from soy, egg yolk, and other origins—commonly used in chocolate, margarine, and baked goods.
Polysorbate 80: A versatile emulsifier applied in ice cream, whipped toppings, salad dressings, and even pharmaceutical solubilization.
With MarkNature’s emulsifiers, you can achieve:
Creamy textures in chocolates and ice cream.
Improved stability in sauces and dressings.
Extended freshness in bakery items.
Better dispersion in powdered drinks and protein supplements.
Choose MarkNature for reliable emulsifier solutions tailored to food, beverage, and specialty applications.
