Emulsifier Ratio Calculator

Get Perfect Measurements Every Time

Find the perfect emulsifier blend for your recipes! Simply enter your batch size, select an emulsifier, and get instant measurements.

 

📖 Introduction & Instructions:

Emulsifiers are essential ingredients for stabilizing mixtures of oil and water, preventing separation in sauces, dressings, dairy products, and processed foods. Using the correct emulsifier-to-liquid ratio ensures a smooth, stable, and consistent product.

 

How to Use the Emulsifier Ratio Calculator:

1️⃣ Enter your batch size in milliliters (ml) or ounces (oz).
2️⃣ Select your emulsifier from the dropdown list.
3️⃣ Click "Calculate" to get the precise emulsifier amount needed.
4️⃣ Use the recommended grams or ounces to ensure optimal stabilization.

This tool simplifies the process of finding the right emulsifier ratio, helping you achieve professional-quality results with ease! 🚀

 

🔬 Choosing the Right Emulsifier

Different emulsifiers work best for different applications. Below is a guide to selecting the best emulsifier for your needs:

🥄 Lecithin (Soy/Sunflower)

  • Best for: Salad dressings, mayonnaise, baked goods, chocolate, nut butters
  • Function: Creates smooth texture, improves oil dispersion, reduces stickiness

🧴 Mono- & Diglycerides

  • Best for: Ice cream, whipped toppings, margarine, baked goods
  • Function: Prevents ice crystallization, stabilizes air bubbles, enhances texture

🧪 Polysorbate 80

  • Best for: Ice cream, sauces, pharmaceutical products
  • Function: Improves the mixability of oil and water, enhances mouthfeel

🌿 Gum Arabic

  • Best for: Soft drinks, syrups, candies
  • Function: Acts as a natural stabilizer, enhances mouthfeel, improves texture

🌀 Xanthan Gum

  • Best for: Gluten-free baking, salad dressings, dairy products
  • Function: Thickens and stabilizes liquids, prevents separation

🌱 Guar Gum

  • Best for: Dairy products, sauces, soups
  • Function: Improves viscosity and stabilizes emulsions
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💡 Pro Tip:

For better results, combine emulsifiers strategically. For example, lecithin + xanthan gum enhances the stability of dressings, while mono- & diglycerides + polysorbate 80 create ultra-smooth ice cream.