Last Updated: 9/02/2026
International Food Products Corporation (IFPC) is your trusted U.S. exclusive supplier for Futura Ingredients’ emulsifiers. With an exclusive partnership with Futura Ingredients, IFPC offers plant-derived dough emulsifier solutions that can help support your formulation goals, while delivering consistent functionality and performance in conventional bakery applications.
Emulsifiers are processing aids that help oil and water mix, stabilize air bubbles, and create uniform doughs and batters. In simple terms, food emulsifiers have a water-loving end and an oil-loving end; they sit at the interface and keep ingredients from separating, improving structure and consistency. That is why emulsifiers used in bakery formulations are widespread in processed foods: emulsifiers in baking improve dough strength, mixing tolerance, and shelf life while delivering predictable quality at scale. When properly used, natural food emulsifiers and other types of emulsifiers in baking are considered safe by global regulators, and reputable food emulsifier suppliers ensure product quality, documentation, and compliance.
Common types of food emulsifiers include Sodium Stearoyl Lactylate (SSL), Distilled Monoglycerides (DMG), Lecithin, and Mono- and Diglycerides (DATEM). These are classic examples of emulsifiers in food that are widely used as an emulsifier for baking. By tightening gluten networks, stabilizing gas cells, and interacting with starch, a baking emulsifier or bread emulsifier improves loaf volume, crumb softness, and resilience. In practice, emulsifiers used in bakery applications affect food texture by creating finer, more uniform crumbs, better lamination, enhanced machinability, and delayed staling. Below, explore how Futura Ingredients’ plant-based solutions deliver these benefits, along with Shortening Flakes for Baking that synergize with dough systems.
Proud Ingredient Partner
Futura Sodium Stearoyl Lactylate - SSL
Futura Ingredients’ Sodium Stearoyl Lactylate is a plant-derived conditioner and emulsifier that helps improve dough strength, loaf volume and softness in bakery applications. Made from organic fatty acids and lactic acids, it makes dough easier to handle and helps bread and rolls stay fresh longer. Futura’s RSPO-certified Sodium Stearoyl Lactylate, supplied by IFPC, is an essential ingredient that delivers reliable texture, stability, and extended shelf life for food and beverage manufacturers.
Futura Ekölite KRYS 11S Shortening Flakes
For bakery manufacturers seeking optimal flakiness in laminated dough, pizza crusts, pie crusts, biscuits, or frozen dough, Futura Ingredients’ Ekölite KRYS 11S Shortening Flake offers an effective solution.
Futura Ingredients’ Shortening Flakes provides
tenderness and machinability to baked goods, all without trans-fat. This ingredient is declared a palm oil rather than an emulsifier, helping you maintain clean labels while still using functional ingredients. As a trusted supplier, IFPC provides Shortening Flakes designed to meet diverse application needs and formulation requirements in food and beverage manufacturing.
Futura Distilled Monoglycerides - DMG
Futura Ingredients’ plant–derived Distilled Monoglycerides can enhance every stage of your dough process by improving handling and loaf volume, which results in a soft crumb texture and lasting freshness. As a trusted supplier, IFPC provides Distilled Monoglycerides essential for improving texture, stability, and the shelf life in food and beverage manufacturing.
Ready to learn more about Futura’s Dough Emulsifier Solutions?
To discuss the right emulsifiers and clean-label options for your bakery applications—including natural food emulsifiers, an emulsifier for baking, or Shortening Flakes for Baking, please contact us at info@ifpc.com. We will help you compare types of emulsifiers in baking, review examples of emulsifiers in food, and connect you with leading food emulsifier suppliers and a trusted Fat Flakes Supplier to optimize texture, functionality, and shelf life.
