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Many customers have problems to make 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.

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.