VIN'EMULSIO a natural emulsifier
It acts as a fat reducer and allows the modification of your food preparations rheological behaviours. VIN’EMULSIO® can be used for different types of applications such as sauces and dairy alternatives, bakery/pastry, vegetarian and vegan products. As an alternative to egg yolk, it is possible to create a mayonnaise or a vegan cake with a low fat content, gluten and allergen free. Moreover, rich in fibers and according to its incorporation rate, VIN’EMULSIO® allows you to highlight the fibre richness of the end product.