Emultop®, a de-oiled, enzymatically hydrolyzed lecithin obtained from vegetable oilseeds such as soybeans, can reduce the interfacial tension between oil and water, making it possible to achieve fine dispersions.
“De-oiled means it is in a powdered form and contains less than 5% oil,” explains Erin Chavez Surratt, senior application specialist at Degussa Texturant Systems (Atlanta). “This hydrolyzed lecithin offers more hydrophilic character, which provides better oil-in-water emulsions than standard lecithin products.”