check out https://www.modernistpantry.com/emulsification.html
the quality of their stuff means that beginners will have less hiccups and they come with lots of guidance, once you go into full blown production there are much more affordable sources for all of these products.
There are a few other products in their store that I like to use to thicken and stabilize with that aren’t in the emulsificant section- typically I don’t buy from modernist as their prices are really high but some of their products are truly superior and are worth getting there instead of the bulk suppliers.
The trick with these products esp when having never used them is to experiment, and be patient- the action is not always immediate and requires you to use very small amounts when developing a recipe.
typically the only tool you will need is an immersion blender, once you have pre-hydrated your additives with high shear you can mix them in to the rest of your batch pretty easily.
These are lab grade food additives so a little goes a looong way (.25-1% of total volume at most)
My go to thickeners are as follows:
Xanthan gum- this stuff is strong and when you overdo it everything turns to snot- it has a tendency to clump but modernists perfected xanthan gum really is worth it for that reason alone https://www.modernistpantry.com/perfected-xanthan-gum.html),
210S is a blend of gums that are specifically made to emulsify fats with water https://www.modernistpantry.com/210-s.html
ultratex 3, 4 and 8 - The numbers refer to the thickening power and heat resistance- I use these to stabilize and bulletproof emulsions - use in very small percentages.
used to emulsify fats into water and stabilize emulsions
Monoglyceride and diglycerides
powerful emulsifiers, little goes a long way- used to emulsify fats and water
Used in classic Gomme syrup for thickening cocktails and imparting creamy mouthfeel, great emulsifier and won’t scare people when they see it on a label
There’s a lot more out there but that’s what I can point you towards as of right now
The emulsification stage of your formulation is important but is only the beginning here-
A huge part of the manufacture of this particular product involves preservation- you are putting fat and sugar and water together- rancidity is bound to happen and you have to incorporate some form of preservation to inhibit bacterial growth- items that have to be kept refrigerated are a nightmare to distribute and warehouse- and in some cases extended periods of chilled conditions can cause issues with your emulsion- I have to use all organic preservation methods but if you and your market don’t mind using chemical additives those will be your easiest method of safeguarding against bacteria.