He contrasts this with shortening-based emulsifiers which are still commonly used, despite being more time-consuming to work with: “Mix producers need to cream up the mixes, or spray oil into them, and then blend in the rest of the ingredients. It’s a complex process that can change depending on the temperature and the equipment you’re using, and there’s a risk of ending up with lumps. When you’re working with powdered emulsifiers, you get better results more quickly and more consistently, even with the same equipment.”
He says Emulpals’ great tolerance also creates opportunities for mixes with a longer shelf-life: “With shortening in a mix, shelf-life might be something like six months. If you can extend that to twelve, that’s a big advantage, especially now that food waste is such a critical issue.”