Emulsifiers, Fat & Oils
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Naturally fat-rich foods always have been a healthy part of the human diet

Fats for Health

Dietary fats and their components are not only not to be shunned, they are critical to survival
Mark Anthony PhD
July 14, 2016
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By now, there should be no question that many fat-rich foods are excellent additions to a healthy diet.


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Corbion: Sweet Goods Solution

Corbion invests in Illinois plant to offer PGME
June 20, 2016
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Corbion, a North American market leader in emulsifiers for bread, is expanding its Dolton, Ill., facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.
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Avocado Oil

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong
Judi adams
Judi Adams MS, RDN
May 11, 2016
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The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.


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Cargill: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
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Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.
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Palsgaard: Sustainable Solutions

Palsgaard using IFT to showcase sustainable emulsifiers that help formulators remove trans fats in bakery and margarine applications
May 4, 2016
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The United States Food & Drug Administration has determined that partially hydrogenated oils, which contain trans fats, are not “generally recognized as safe” and have set a three-year limit for their removal from all processed foods effective from June 16 2015.
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AAK: Non-Hydro Fillings

AAK’s new Confao™ non-hydro fillings address confection challenges
March 23, 2016
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AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, is providing solutions to the industry’s latest challenge: non-hydro fillings for confection.
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Palsgaard: Sustainable Emulsifiers

Palsgaard A/S can deliver a broad range of emulsifiers based on segregated certified palm oil
March 16, 2016
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Palsgaard A/S, inventor of the modern commercial emulsifier, also leads the way in sustainable palm oil consumption. The company is sharing its experiences to help others understand what is required via www.palsgaard.com/sustainable-emulsifiers/
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Kantha shelke
Kantha Shelke PhD, CFS
February 15, 2016
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Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.


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Food Industry News

Reducing Saturated Fats in Popular Foods

UMass Amherst food scientist to study ways to improve the nutrition of foods high in saturated fats
January 28, 2016
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University of Massachusetts Amherst food scientist Eric Decker has received a three-year, $469,775 grant to explore ways to improve the nutrition of foods high in saturated fats.
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