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Achieve superior emulsification - without compromise


Acacia is an ingredient often used by formulators looking to achieve emulsification. Despite the many advantages, there are limitations to formulating with traditional acacia, particularly in flavor emulsions. When formulating flavor emulsions with traditional acacia, developers must consider things like oil load or particle size. These attributes play a key role not only in the finished product, but in the process by which the product is made.

Included in this download:

  • Cost savings information
  • Data around oil load, flavor load, particle size and stability

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