The oils and fats industry has undergone immense developments in recent years to accommodate greater customer demands. Industry focus has shifted to low fat spreads, trans-free solutions, liquid systems and fillings for bakery and snack products from the traditional margarine and shortening products. The formulation of margarines and spreads has become more challenging, as different types of margarine and spreads require different emulsifier functionality depending on end product performance.
OILS & FATS
BENEFITS
- Improves plasticity and spread ability
- Increased tolerance against high temperatures
- Improves aeration and whip ability
- Anti-crystallising agent
- Prevents oiling out
- HALAL & KOSHER certified
- RSPO & Non-Palm variants available
APPLICATIONS
- Margarine/Shortenings
- Low-Fat Spreads
- Plant Based Spreads
- Fat-based Fillings
- Cocoa Butter Replacers
- Cocoa Butter Substitutes
- Cocoa Butter Equivalents
- Cooking Oils
- Pan Release Agent
OUR RECOMMENDED SOLUTIONS
Ekömul ™MG Series
Glycerol Mono Stearates (GMS)
Distilled Mono Glycerides (DMG)
Manufactured from natural vegetable-based oils and fats. Functions as a starch complexing agent (e.g, in bread, pasta, and potato powder), water-in-oil stabiliser and emulsifier (e.g. in table margarine) and aerating agent (e.g. in ice cream, imitation cream and bakery gel formulations). This series of products can also reduce the stickiness in chewing gums and improve texture and structure of extruded products, such as extruded snacks or cereal.
Ekölite™ PGPR Series
Polyglycerol Polyricinoleate
Manufactured from fatty acids of castor oils. Functions as yield modifier in Chocolate and Compound Chocolate. Functions as emulsion stabilizer and fat reduction in reduced fat spread.
Ekölite™ PE Series
Polyglycerol Esters
Manufactured from vegetable-based organic fatty acids. Functions as aerating agent (e.g. imitation cream, shortening and whipped topping). Improves plasticity and whipping properties in margarine and shortening. Improves aeration of cake batter and crumb structure in bakery applications.
Ekölite™ PG Series
Propylene Glycol Mono Stearates (PGMS)
Manufactured from vegetable-based organic fatty acids. Functions as aerating agent (e.g. imitation cream, shortening and whipped topping). Improves plasticity and whipping properties in margarine and shortening. Improves aeration of cake batter and crumb structure in bakery applications.
Ekölite™ LM Series
Lactic Acid Esters of Mono-Diglycerides (LACTEM)
Manufactured from natural vegetable-based oils and fats and lactic acid. Functions as aerating agent and enhancer in applications such as cake margarine, high ratio shortening, as well as dairy and non-dairy aerated products such as whipping cream and topping powder.
Ekölite™ KRYS Series
Fat Crystallisers
Manufactured from natural vegetable-based oils and fats. Stabilises products with high oil content, provides resistance to oil separation and improves mouthfeel (e.g. peanut butter, wafer creams, savoury pastes and spreads). RSPO certified and non-palm products available.
Conceptual Recipes
Futura Ingredients offers a wide range of emulsifiers solutions for all types of shortening, margarines and spread products dependent on required functionalities. Click on our conceptualised recipes for effortless step by step guidance.
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