Confectionery Malaysia
Local Distributor for special confectionery emulsifiers in Malaysia
Bake Stable Chocolate Emulsifier
Smooth & creamy chocolate filling paired with crunchy baked products can provide a pleasing dual-texture sensory experience
However, Fat migration from filling into dough and protein aggregation might occur and as a consequence, the fillings become dried, coarse and dull after baked
What can our product can do for you?:
- Enhance overall performance of finish products
- Protect interior/exterior filling from dryness
- No Oil Seperation
- Improves Glosiness
- Increased Yield Value
- Easy to use
- Low Dosage
Types of fillings can be used in :
- Enhance overall performance of finish products
- Protect interior/exterior filling from dryness
- No Oil Seperation
- Improves Glosiness
- Increased Yield Value
- Easy to use
- Low Dosage
Chocolate
White Chocolate
Green Tea
Cheese
- Glossiness: 1=Very poor; 5=Excellent
- Creaminess: 1=Not creamy; 5=Very creamy
- Mouthfeel: 1=Very poor; 5=Excellent
Chocolate Spreads Emulsifier
- Oil Seperation in chocolate or various type of spreads among others are a common issue faced in the industry.
- The spreads industry growing and with more competitors around it time to distinguish
What can our product do for you? :
- Stabilize and prevent oil separation in fat-based spreads during storage
- Good tolerance in wide range of storage / distribution temperatures
- Resistance to crystal formation throughout storage
- Easy to use, fast crystallizing and no special “low temperature” cooling steps required
- Provide and maintain shiny surface to spread
- Creamy texture and consistency for good spreadability
