We come into contact with an emulsion every day.
It treats us, protects us, feeds us, enables us to be in better health, brings us well-being, gives us the opportunity to better respect the environment, etc.

 

Emulsar designs, develops and produces innovative ingredients in the form of emulsions.

ProteinPlus project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 726797

 

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Solutions
Taste-Nutrition

MPROVING A FOOD’S NUTRITIONAL PROFILE WHILE MAINTAINING ITS ORGANOLEPTIC PROPERTIES.

  • Reducing fat content: Concealing water in fat, Not altering the texture and taste
  • Reducing the use of saturated fats: Texture with less saturated fat
  • Optimize the use of additives: Less E, more natural components
  • Adding a nutritional functionality to a food: Addition of assets, minerals or vitamins

SOLUTION
REDUCED FAT®

OTHER WAYS TO REDUCE FAT

  • Up to 80% less fat
  • Without the addition of thickener
  • Same taste
  • Lower cost
  • Identical industrial process
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solution
Texturizing emulsion®

TEXTURING DIFFERENTLY

    • Reducing the amount of saturated fat
  • Keep a firm, creamy texture
  • Improve the nutritional profile of spreads, margarine, animal feed, etc.

clean labelling®

NATURALLY GOOD

  • Optimize the use of additives
  • Promote bio-tracable additives
  • Substitute E-labelled additives

solution
nutri’up®

EFFECITVELY COMPLEMENTING

  • Effectively complementing with vitamins and minerals
  • Incorporate water-soluble or fat-soluble agents
  • Protect an agent incorporated into a food
  • Hide a taste of an agent incorporated into a food

solutions
agent +

Transport, protect and free up: shaping of active ingredients, compounds, raw materials, therapeutic proteins….

  • Increase efficiency: improve bioavailability, better fixation on a substrate (skin, fabric, etc.), optimization, vectorization, penetration, diffusion.
  • Better protecting from: dight, oxidation, other formula components.
  • Controlling liberation: extended diffusion (time), physics (mechanical, T°C, chemical), precision targeting (vectorization)

solutions
emul’top®

Encapsulation systems for topical application

  • Encapsulation as simple, inverse or multiple emulsion
  • Encapsulation in bead format

solutions
Emul’Ject®

Encapsulation systems for injectable applications.

  • Encapsulation as simple, inverse or multiple emulsion
  • Encapsulation in bead format

solutions
Nano’Em®

For applications requiring a very thin emulsion size (up to 30nm)

  • Transparent nano-emulsion (alcohol-free perfume, ophthalmology)
  • Crossing of the capillary barrier (oncology)

solutions
Nano’Nat®

“Vectorise” virtually any type of fatty phase, and/or lipophilic agents

  • Nanoemulsion on the order of 50nm
  • Ecocertifiable

Technological
platform

technology

  • Patented high-performance machine and emulsification process
  • Typical size of drops: 30nm to 1μm (very high homogeneity)
  • Concentrations in dispersed phase: up to 60% (80% in specific cases)
  • No scaling effect between the laboratory, the pilot and the industry
  • Implementing the “ no stress ” process: preservation of fragile materials and molecules:
    • - No increase in temperature
    • - No excessive pressure (max 8 bar)
    • - No high shear (inf 100Pa)
  • Low energy consumption.

Know-how

–Single-emulsion (O / W)
–inverse-emulsion (W / O)
–Double-emulsion (W / O / W or O / W / O)
–Multi-emulsion (O / W / O / W)
–Nano -emulsion (> 100nm)
–Encapsulation systems in emulsion form
–Engineering and dynamic interfaces and phases

Capabilities
and utilities

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family
& innovative

Our
Company History

Believe in progress and innovation

Our added value comes from the progress generated by our innovations

We are cultivating our thirst for innovation and we encourage sharing our progress.

We strive to continually improve the quality of our work, the strength of our team and our structure and our know-how

FAMILY & INNOVATIVE

The Emulsar company was created in 2004 by two brothers, Christophe and Frédéric Arnaud.


Christophe is an engineer from the Ecole Centrale Paris. He started his career as a research engineer in the Rhone Poulenc Group and the Engineering Institute of Agrifood Processes in Karlshrue (KIT). He then continued as an engineer and plant manager in various industries, such as cosmetics in the L’Oréal Group. In 2002 he left his job and spent 2 years inventing and developing the machine and high-performance emulsification process.


After studying business at ISC in Paris, earning a master’s degree in entrepreneurship and gaining experience in communication in the Euro RSCG Group (Havas), including abroad (Asia), Frédéric joined him in 2003 to found and develop Emulsar.

Labelled Young Innovative Company (JEI 2004–2011) and CIR approved body (since 2007), member of the Scientific Committee of the World Congress on Emulsion

Historic
shareholders

Christophe et Frédéric ARNAUD  :founders and majority shareholders[

Hugues ANSART : Company Manager, Partner-Founder ANSART

Guillaume ARNAUD : Deputy General Manager TIKEHAU IM

Alexander BITTERLICH : Chief Financial Officer QUADRILATERE

Grégory PEILLON : Company Manager, Chief Operating Officer SOVILEC

Joachim BITTERLICH :Ambassador, Professor ESCP Europe, former diplomatic and safety advisor to Chancellor Helmut Kohl

Jacques ASCHENBROICH : Chief Operating Officer VALEO

Didier ROUX : director R & D and innovation SAINT GOBAIN Group, member of the Academy of Sciences

Pascal PAYET-GASPARD : Consultant, former Chairman and CEO at Arcelor Mittal Stainless International

Pierre DEVICTOR : former CEO and founder of COLETICA

Edouard BAETZ : TP engineer, former director of prison concessions and deconstruction division GTM subsidiary of Vinci.

Paul-Valère ROULLET : President of companies

Philippe BAUDRY : Engineer, Director of Innovation Groupe BIC

Henri CHATIN : Director and Chairman of Companies

Jean-François LACOURTABLAISE : Corporate Director, Chairman of Property Management

Sylvie LAJOINIE : Pharmacist-biologist, CEO

Nicole et Jean-Pierre MAURAN : Businessmen

Patrick ARNAUD : TP Engineer, legal expert at the Court of Appeal of Lyon

Bernard ROZAS : former director of companies, MBA Columbia

Bernard  BRICOUT : President of Companies

Jacques VERNON : Director and Chairman of Companie

Our
PARTNERS

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Contact
& map

Headquarters: 26-28 rue Marius Aufan 92300 Levallois-Perret

Laboratories and Production: 5 rue Jean-Baptiste Clément 92290 Châtenay-Malabry

  • frederic.arnaud@emulsar.com
  • +33 (0) 1 46 83 52 52
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