Many customers have problems with their flavoured emulsions for beverages. That’s why Caragum’s scientists find a way to homogenize water and fat phase by using Caragum EM CG108 and Cararosin BG CG389.
Our R&D Center has solutions for your flavoured emulsions
Above, discover our know-how on the video.
Many other application recipes are available on our Youtube channel. Don’t forget to like and subscribe.
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