Emulsifiers, Fat & Oils

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Coconut Oil Creations infuses generous amounts of organic spices directly into coconut oil and does not use extracts.

Visitors to Palsgaard’s Booth #2450 will get the chance to perform a hands-on demonstration of the progress made since then—using a simple cake mix as an example.

In applications ranging from bakery, confectionery, dairy, beverages and meats, the Corbion ingredient solutions featured at IFT17 make it easier for manufacturers to consistently deliver  product experience customers expect every time.

Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.

The SansTrans™ Roll-Rite Puff shortening, specifically designed for Puff Pastry applications, gives industry-leading lift and flaky texture to the end product, which equates to maximum creativity in end-product design.  

When consumers purchase  sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro(TM) V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling. 

Egg products provide a safe and nutritious supply of ingredients that can help achieve that goal.

QUALISOY will use this year’s Institute of Food Technologists exhibition, June 25-28, in Las Vegas to showcase information about U.S.-grown, soy-based replacements for partially hydrogenated oils (PHOs).

Millennials and Generation Z consumers are the most inclined to view any type of fat not only as permissible, but as offering positive health benefits, according to Food Formulation Trends: Oils and Fats, a new report by market research firm Packaged Facts.