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Emulsifiers are among the most frequently used types of food additives. They are used to make an emulsion: a mixture of oil and water (e.g. mayonnaise), which would separate in these two phases when the emulsifier would not be added. There are two types of emulsions. An oil-in-water emulsion contains small droplets of oil that are dispersed in water. Alternatively, a water-in-oil emulsion has small droplets of water that are dispersed in an oil. Acatris can provide the most common types of emulsifiers available for use in food systems. 

Please choose the product of your interest in the menu on the left or below to get more specific info, or contact our sales department to find out which type is most suitable for your application.

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