Emulsified flavors have broad development prospects and industry concentration is not high

Emulsified flavors are oil-in-water flavors obtained through emulsification and homogenization using surfactants such as glyceryl monostearate as emulsifiers, starch, pectin, sodium carboxymethyl cellulose, etc. as thickeners. Emulsified flavors are divided into edible flavors and non-edible flavors according to different product types. Emulsified flavors mainly use surfactants such as soy lecithin, glyceryl monostearate, polyoxyxylene xylitol, sorbitan…