Cegepal TG187 CB
Cegepal TG187 CB is a high-performance emulsifier designed to improve texture, stability, and consistency across a wide range of food applications. It supports smooth blending of ingredients while enhancing product quality and shelf life.
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Category
Ready MealsFunctional FoodSectors
Food
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What is Cegepal TG187 CB
Cegepal TG187 CB is a versatile emulsifying agent formulated to deliver reliable performance in complex food systems. It enables the stable integration of oil and water phases, helping manufacturers achieve consistent texture, improved mouthfeel, and uniform product structure. This ingredient is especially valuable in formulations where maintaining emulsion stability over time is critical.
Its functional properties contribute to enhanced aeration, improved viscosity control, and better resistance to separation during processing and storage. Cegepal TG187 CB is suitable for use in both hot and cold processes, offering flexibility across multiple production environments. It also supports extended shelf life by helping maintain structural integrity and visual appeal throughout the product lifecycle.
Designed for efficiency and reliability, it integrates easily into existing formulations without compromising flavour or appearance, making it an ideal solution for modern food manufacturing.
- Plant-Based
- Clean Label
- Bakery
- Emulsifier
- Food Ingredient
- Dairy
- Stabiliser
- Texture Improvement
- Shelf Life Extension
- Process Optimisation
Applications & Functionalities
Cegepal TG187 CB is primarily used to stabilise emulsions and improve texture across various food products. It enhances the dispersion of fats and oils, ensuring a consistent, smooth structure in finished goods. Its emulsifying capabilities help prevent ingredient separation, improve product uniformity, and support extended shelf stability. In bakery applications, it contributes to improved crumb softness, volume, and freshness. In dairy or dairy-alternative products, it helps maintain a creamy, homogenous consistency while preventing phase separation. The product also supports better aeration and foam stability where required. Additionally, its compatibility with different processing conditions makes it suitable for both industrial-scale manufacturing and more specialised formulations.
Cegepal TG187 CB is primarily used to stabilise emulsions and improve texture across various food products. It enhances the dispersion of fats and oils, ensuring a consistent, smooth structure in finished goods. Its emulsifying capabilities help prevent ingredient separation, improve product uniformity, and support extended shelf stability. In bakery applications, it contributes to improved crumb softness, volume, and freshness. In dairy or dairy-alternative products, it helps maintain a creamy, homogenous consistency while preventing phase separation. The product also supports better aeration and foam stability where required. Additionally, its compatibility with different processing conditions makes it suitable for both industrial-scale manufacturing and more specialised formulations.
Common applications include:
- Bakery products
- cream fillings
- sauces
- dressings
- dairy products
- plant-based alternatives
- desserts.
Related Ingredients
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