Emulsifiers, lecithins & carriers for stable, appealing food products

Key functions of food emulsifiers

In food and beverage formulations, emulsifiers and lecithins provide multiple functionalities at low dosage:

• Emulsion stability – keeping oil and water phases together in dressings, sauces, creamers and beverages.
• Improved texture & mouthfeel – softer crumb in bread, finer air cells in cakes and smoother fat systems in chocolate and fillings.
• Process tolerance – helping doughs, batters and emulsions withstand mixing, pumping, freezing and thawing.
• Controlled crystallisation – influencing fat crystal structure in margarine, spreads, coatings and compound chocolate.

Our range of glycerides, lactylates, polyols and lecithins can be combined with Thickeners & Stabilizers and Proteins & Plant Proteins to build complete texture and stability systems.

Why emulsifier selection matters

The “right” emulsifier depends on fat phase, processing conditions, equipment and regional regulations. Typical parameters include HLB value, oil/water system type (O/W or W/O), dosage, interaction with other ingredients and labelling expectations.

Atlas Global Trading Co. helps you choose suitable emulsifiers and lecithins based on:

• Application (bread, cake, biscuit, chocolate, beverage, ice cream, dairy, nutrition).
• Process (batch vs. continuous, spray-drying, UHT, retort, frozen storage).
• Consumer positioning (cleaner label, non-GMO soy lecithin options, allergen profile).
• Export markets and their respective additive and labelling regulations.

Together with our partners in China, we support you from lab trials to full-scale implementation and long-term supply agreements.

Application-focused emulsifier selection

We support customers across a wide range of applications, including:

• Bakery: bread, buns, tortillas, cakes, muffins, sponge, laminated doughs.
• Confectionery: chocolate, compound coatings, fillings, caramels, gummies.
• Dairy & ice cream: recombined milk, creamers, frozen desserts, plant-based analogues.
• Beverages: dairy and non-dairy drinks, coffee creamers, nutrition and energy drinks.

For each project, we consider process steps (mixing, fermentation, baking, cooling, freezing), interactions with proteins, thickeners and fat types, and the need for stability under distribution conditions.

Working with premixes & concentrates

Emulsifiers are frequently supplied as part of bakery, beverage or dairy premixes. We can help rationalise your ingredient list by designing lean premix concepts combining emulsifiers, stabilisers, colours, flavours, vitamins and minerals where technically and commercially appropriate.

Regulatory & labelling support

Emulsifiers and lecithins must be used within permitted categories and maximum levels, and may require E-number or functional class declarations depending on your markets. Lecithin source (soy, sunflower) and allergen labelling are also critical for many brands.

Atlas Global Trading Co. provides specifications, CoAs and manufacturer documentation to support your internal regulatory review. We can also help you align emulsifier choices with claims such as “non-GMO soy lecithin” where supported by the supply chain.

From idea to long-term supply

Whether you are exploring a new cake softness concept, a plant-based creamer or a chocolate line extension, we can support lab trials with samples, then scale to bulk deliveries and long-term contracts. Our logistics set-up in Türkiye enables efficient supply to Europe, the Middle East, Africa and beyond.