Bakery Emulsifier Alternative

Improved dough handling

Doughs containing EmuLux® mixed using a high-speed mixing process were judged to be less sticky and drier to touch.

Greater proof stability

Doughs containing EmuLux® showed no sign of collapse after shock testing the proved doughs.

Enhanced baked volume

Breads made using EmuLux® delivered on an average 3% greater volume compared to control.

The process and the benefits

The Video

Our Sources

EmuLux® is available from the following sources

Emulux - RSPO Responsibly Sourced Palm Oil

RSPO: 9-5002-23-100-02


Palm based EmuLux® is sourced from either RSPO segregated or mass balance stock offering a range of melt points.

Emulux - Rapeseed Speciality Lipid


Rapeseed based EmuLux® is manufactured from fully hydrogenated rapeseed oil to obtain an optimum melt point.

Emulux - Sunflower Speciality Lipid


Sunflower based EmuLux® is manufactured from fully hydrogenated sunflower oil to obtain an optimum melt point.

About Us

Developers and Producers of High Quality Ingredients

Arthur Branwell & Company was established in 1904. Over the course of the last century, while maintaining a position as a leading trading house for a range of specialised commodoties the company has evolved into a renowned modern manufacturer of functional food additives.

Today from our UK base we develop, produce and supply an extensive range of high quality ingredients to the world’s food and pharmaceutical industries as well as into a number of specialised technical application areas.

Request a Sample

Contact us for your sample of EmuLux®