A la carte aps

APS market a broad range of emulsifiers that offer functional ingredient solutions to improve the quality of food. Our products are manufactured to the highest standard in an accredited HACCP/ISO facility offering both Kosher and Halal certification. Together with our strategic partners we have spent
many years in research and development creating the applied technologies that make our
ingredients effective. As an
extension of our technical support
we are able to offer access to an extensive applications facility
recently established in Singapore.

Benefits food emulsifiers can offer

Emulsification
Incorporation of water in an oil substrate or conversely oil in water substrate.

Softness & Anti-Staling
Promotes crumb softness and retards staling in breads and baked goods.

Dough Conditioning
Strengthens the dough by promoting volume and texture through gas retention during proofing.

Texture Refinement
Maintaining an even and uniform distribution of cells for improved texture.

Aeration
Entrainment of air in a food system to create increased volume with stable
and uniform cell structure.

Crystal Modification
To promote stability with appropriate crystal forming tendencies to prevent
problems such as oiling out.

Freeze-Thaw Stability
To enhance heat shock resistance and to maintain a desirable firmness and texture.

Defoaming
Control foam build up during processing where excessive foam affects production.

Emulsifier application guide
Riken
CATEGORY DESCRIPTION AND ADDITIVE CODE TYPICAL DOSAGE PRIMARY FUNCTION

Ice-Cream

 471 SMOOTHEX® – Mono and Di-glyceride Esters 0.25% of formula • Promote Milk Fat Emulsification • Improved Tolerance to Melting
471 EXCELAISE® – Integrated Emulsifier & Hydrocolliod 0.5% of formula • Improve Texture & Overrun • Improved Heat Shock Tolerance
477 RIKEMAL® – Propylene Glycol Esters • Reduces Potential for Shrinkage • Facilitates Dispersion of Fat Globules
491-5 RIKEMAL® – Sorbitan Esters • Produce Dry Elastic Structures Resulting in a Stable Foam

Bakery
Cakes 471 RIKEN – Distilled Mono-glyceride Esters 0.5% of dry wt • Improved Volume • Shelf life Extension
475 KEMEROL® – Polyglycerol Esters 0.2% of dry wt • Foam Stabiliser • Crystal Modification
471 SMOOTHEX® – Mono and Di-glyceride Esters 0.5% of dry wt • Finer Crumb Structure • Improve Overall Symmetry of Cake
477 RIKEMAL® – Propylene Glycol Esters 0.5% of dry wt • Improver Texture
491-5 RIKEMAL® – Sorbitan Esters 0.5% of dry wt
432-6 LUMISORB® – Ethoxylated Sorbitan Esters 0.3% of dry wt
Bread 481 SOFTEX® – Sodium Stearoyl Lactylate 0.3% on Flour wt • Dough Conditioning • Shelf Life Extension
471 RIKEN – Distilled Mono-glyceride Esters 0.3% on Flour wt • Finer Crumb Structure • Starch Complexing
472e PANEX® – Diacetyl Tartaric Esters of Monoglycerides 0.3% on Flour wt • Fat Emulsification • Crispy Crust
HPS-810M® – Fully Hydrogenated Fat Powder 0.5-1.0% of formula • Strengthens Gluten Network • Improved Crumb Colour
• Increased Volume • Improved Slicing Characteristics
• Improved Dough Tolerance
Pan Release 476 KEMEROL® – Polyglycerol Esters 0.5-5% of formula • Stabilise Pan Release Emulsion

Fats/Oils
Table Margarine 471 RIKEN – Saturated Distilled Mono-glyceride Esters 0.35-0.5% of formula • Control Oil Separation • Prevents Phase Inversion
& Spreads 471 RIKEN – Unsaturated Distilled Mono-glyceride Esters 0.35-0.5% of formula • Create Fine Stable Emulsions • Improve Water Binding Ability
476 KEMEROL® – Polyglycerol Esters 0.35% of formula • Improve Plasticity • Anti-Spattering
472c RIKEMAL® – Citric Acid Esters of Mono-glycerides 0.35% of formula • Production of Low Fat Spreads
Cake Margarine 471 RIKEN – Saturated Distilled Mono-glyceride Esters 0.35-0.5% of formula • Create Fine Stable Emulsion • Improves Foaming Properties
& Shortening 471 RIKEN – Unsaturated Distilled Mono-glyceride Esters 0.35-0.5% of formula • Reduces Whipping Time • Improve Water Binding
475 KEMEROL® – Polyglycerol Esters 0.35% of formula • Increases Cake Volume • Partial Fat Replacement
472c RIKEMAL® – Citric Acid Esters of Mono-glycerides 0.35% of formula • Promotes Fine Uniform Texture • Shelf Life Extension
477 RIKEMAL® – Propylene Glycol Esters 0.5% of formula
Cream Margarine 492 RIKEMAL® – Sorbitan Esters 0.3% of formula • Improves Creaming Characteristics • Prevents Syrup Separation
475 KEMEROL® – Polyglycerol Esters 0.2% of formula • Improves Shape Retention, Taste, • Promotes Fine Crystalisation
471 RIKEN – Unsaturated Distilled Mono-glyceride 0.35-0.5% of formula Colour and Texture
Pastry Margarine 471 RIKEN – Saturated Distilled Mono-glyceride Esters 0.5-1.0% of formula • Improved Plasticity & • Improves Volume and lift
471 RIKEN – Unsaturated Distilled Mono-glyceride Esters 0.5-1.0% of formula Lamination Properties • Partial Fat Replacement
491 RIKEMAL® – Sorbitan Esters 0.5-1.0% of formula • Improved Water Binding • Shelf Life Extension
476 KEMEROL® – Polyglycerol Esters 0.35% of formula • Create Fine Stable Emulsion
472c RIKEMAL® – Citric Acid Esters of Mono-glycerides 0.35% of formula

Tofu

 RIKEMAL SUPER (V)® – Blended Emulsifier 0.4-0.6% of dry bean • Improved Yield • Improve Bean Curd Texture
SUPER EMALIGHT – 300 (V) – Blended Emulsifier • Defoamer

Noodle

 FRIENDY – Emulsifier Blend 0.5-1.5% on flour • Improved Dough Handling • Reduce Noodle Boiling Time
• Reduce Stickiness • Smoother Texture
• Increased Yield Value