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Emulsifiers Supplier

Emulsifiers play a critical role in stabilising, structuring, and refining food products across a wide range of applications. From chocolate and confectionery to bakery, beverages, and plant-based foods, they help bring together ingredients that would otherwise separate.

Bars of homemade chocolate on a wooden board.

Citrus Fibre

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Nutritional Enricher
Texturiser

Egg Whole Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Foaming
Gelling Agent

Egg Yolk Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Foaming
Gelling Agent

Guar Gum Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Emulsifier
Stabiliser

Pea Protein

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Pea Protein is a highly functional, plant-based protein ingredient derived from yellow split peas, widely used across food, beverage, and nutrition applications. Valued for its neutral flavour profile, strong nutritional credentials, and versatility in formulation, pea protein supports the growing demand for plant-based, allergen-friendly, and clean label products. It is suitable for a broad range of applications, from meat alternatives and dairy-free products to sports nutrition and baked goods. Available in conventional quality. Enquire for more information on organic availability or alternatives.

Nutritional Enricher
Viscosity Modulator

Pea Starch

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Enhance your food formulations with our high-quality Pea Starch—a versatile, plant-based ingredient offering excellent water-binding, thickening, and texturizing properties. Ideal for gluten-free, clean-label, and plant-based applications, it provides superior functionality while maintaining a neutral taste and color. Available in conventional or organic quality.

Emulsifier
Gelling Agent
Texturiser

Rapeseed Lecithin Liquid (E322)

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Rapeseed Lecithin (E322) is a vegetable-based liquid emulsifier derived from rapeseed oil, offering effective emulsification, dispersion and flow control. It provides a flexible alternative to soy lecithin, supporting stable processing across bakery, confectionery, spreads, and plant-based food applications. Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Stabiliser
Texturiser

Soy Lecithin Liquid (E322)

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Soy Lecithin (E322) is a non-GMO liquid emulsifier derived from identity-preserved soybean oil. Known for its strong emulsifying performance and processing efficiency, it is widely used in bakery, confectionery, beverages, and spreads where reliable texture, flow, and consistency are essential. Available in conventional quality. Enquire for more information on organic availability or alternatives.

Antioxidant
Emulsifier

Sucrose Ester (E473)

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Used at low inclusion rates, Sucrose Esters or more commonly referred to as Sugar Esters, help improve emulsion stability, control viscosity during processing, reduce stickiness, inhibit crystallisation, and enhance shelf life. Their versatility makes them particularly valuable in sugar-reduced, HFSS-conscious, and plant-based formulations where both performance and label considerations matter. Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Stabiliser
Texturiser

Sunflower Lecithin Liquid (E322)

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Sunflower Lecithin (E322) is an allergen-free, plant-based emulsifier produced from sunflower oil using a gentle water-degumming process. With a neutral flavour profile and strong emulsifying performance, it is ideal for plant-based food applications requiring reliable texture and stability. Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Stabiliser
Texturiser

Xanthan Gum

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Gelling Agent
Stabiliser
Two glasses of chocolate milk on a table next to blocks of chocolate.

What Are Emulsifiers?

Emulsifiers are functional ingredients that help combine immiscible components, most commonly oil and water. By reducing surface tension and controlling fat dispersion, emulsifiers improve product stability, texture, processing behaviour, and shelf life. Beyond basic emulsification, they can influence viscosity, mouthfeel, aeration, crystallisation, and moisture control — making them essential tools in modern food manufacturing.

Pastries and cakes.

Our Sugar Ester Range

Sugar esters (sucrose fatty acid esters) are highly functional emulsifiers derived from sucrose and food-grade fatty acids. They offer precise control over emulsification, viscosity, and crystallisation across a wide range of systems.

They are particularly valued for:

  • Strong emulsion stability in dairy and beverage systems

  • Viscosity reduction in confectionery and chocolate processing

  • Anti-sticking, anti-bloom, and crystallisation control

  • Improved texture, volume, and stability in bakery and whipped products

Different grades are selected based on HLB value, application type, and processing conditions — allowing formulators to fine-tune performance rather than rely on one-size-fits-all solutions.

Our Lecithin Range

Lecithin is a naturally occurring phospholipid emulsifier sourced from plant oils such as sunflower, rapeseed, and soy. It is widely used as a first-line emulsifier due to its broad compatibility and familiarity.

Key roles include:

  • Fat dispersion and flow improvement

  • Viscosity control in chocolate and coatings

  • Dough conditioning and aeration support

  • Clean, plant-based emulsification across food categories

We supply liquid lecithins in multiple botanical formats, including non-GMO and identity-preserved options, supporting a wide range of technical and sourcing requirements.

Bottles of sauce.

Benefits of Using Emulsifiers

When used correctly, emulsifiers deliver value well beyond stability:

  • Improved texture and mouthfeel

  • Enhanced processing efficiency (lower viscosity, smoother flow)

  • Better shelf-life and visual stability

  • Reduced fat usage or improved fat functionality

  • Consistent performance across batches and storage conditions

They also enable reformulation strategies linked to sugar reduction, fat optimisation, clean-label positioning, and HFSS compliance.

How to Formulate: Lecithin, Sugar Esters, or Both?

Choosing the right emulsifier depends on the product system and the problem being solved.

  • Lecithin alone

    Ideal for simple fat dispersion, flow improvement, and clean, familiar formulations — especially in chocolate, bakery, and general food applications.

  • Sugar esters alone

    Used when stronger emulsification, crystallisation control, viscosity reduction, or stability under stress is required — such as in beverages, confectionery, and aerated systems.

  • Lecithin + Sugar Esters

    A complementary approach often delivers the best results. Lecithin provides baseline emulsification and flavour compatibility, while sugar esters fine-tune structure, stability, and processing performance.

Our technical team supports customers in selecting, combining, and dosing emulsifiers appropriately — ensuring functionality is achieved efficiently, without over-formulation.

Other Functional Emulsifiers & Stabilising Ingredients We Supply

In addition to sugar esters and lecithins, we supply a broader range of functional ingredients that support emulsification, stability, and texture across food systems.

These include hydrocolloids and proteins such as xanthan gum, guar gum, pea starch, pea protein, and egg powder. While not emulsifiers in the strictest sense, these ingredients play an important supporting role — improving viscosity, suspension, water binding, foaming, and structural stability. They are often used alongside primary emulsifiers to fine-tune texture, mouthfeel, and shelf-life performance in sauces, dressings, bakery, dairy, and plant-based applications.

Together, this portfolio allows manufacturers to build robust, well-balanced systems rather than relying on a single functional ingredient.