Dispersed Systems
Emulsions & Foams
Dispersed Systems as the Basis for Stable Structures, Sensing Technology, and Quality
The Dispersed Systems Division at DIL combines basic scientific research with application-oriented development
Dispersion systems influence texture, mouthfeel, appearance, and shelf life, and are crucial for developing foods that are both technologically and sensorially appealing. The Dispersion Systems Department at DIL combines basic scientific research with application-oriented development. The goal is to design formulations and processes that ensure high stability, optimal functionality, and appealing sensory properties. The focus is on both traditional and innovative ingredients—ranging from milk fats and oils to plant-based proteins and natural colorants.
A key focus of our work is the stabilization of sensitive ingredients. Natural colorants such as betanin from beets quickly lose their intensity when exposed to heat or light. Through optimized emulsion technologies, we are able to preserve color and function even under demanding processing and storage conditions. Process development is carried out using state-of-the-art equipment. The spectrum ranges from high-shear mixers and high-pressure homogenizers to continuous emulsion lines that enable direct scaling from the laboratory to the industrial scale.
We combine research and practical experience to reliably formulate disperse systems and control product structure, mouthfeel, and shelf life.
Want to learn more about our Dispersed Systems division?
Natural ingredients and intelligent process control for foods that are visually appealing, stable, and have excellent sensory qualities
The Dispersed Systems Division develops clean-label solutions that do not contain any additives requiring declaration on the label, while still ensuring high stability and product quality. To achieve this, the division uses, among other things, naturally colored food ingredients, plant-based proteins, and natural emulsifiers that specifically support the product’s structure and function.
Drawing on physical and chemical principles, innovative process solutions, and practical implementation, the department supports companies in developing foods that are aesthetically appealing, sensorially satisfying, and technologically robust. This enables new product ideas to reach market faster and allows existing product lines to be sustainably refined and optimized.
Our Services
- Formulation of Emulsions, Suspensions, and Foams as Texturizing Systems in Foods
- Development of formulations and processes for the targeted control of texture, mouthfeel, appearance, and shelf life
- A combination of basic research and application-oriented development to create products that are technologically and sensorially compelling
- Use of traditional and innovative raw materials, such as milk fats and oils, plant-based proteins, and natural colorants
- Stabilization of sensitive components, such as natural dyes, when exposed to heat and light
- Optimization of Emulsion Technologies to Preserve Color and Function Under Processing and Storage Conditions
- Process development using state-of-the-art plant technology for reproducible disperse systems
- Use of high-shear mixers, high-pressure homogenizers, and continuous emulsion lines
- Direct scaling from the laboratory to the industrial scale
- Development of solutions without additives subject to labeling requirements, while ensuring high stability and product quality
- Use of color-imparting foods, plant-based proteins, and natural emulsifiers as functional building blocks
- Support for the development of aesthetically appealing, sensorially satisfying, and technologically robust food products
- Translation of expertise into practical process solutions and product concepts
- Contributing to the market readiness of new product ideas and to the sustainable optimization of existing product lines
Your Contact Person
Johannes Elberfeld
Head of Dispersed Systems & Ingredients
