There is an unmet need to replace Palm Oil and tropical oils in many applications, primarily because of their high amount of saturated fats and because of the well known open issues linked to deforestation and sustainability. Our contribution is to replace Palm Oil, tropical oils and their related margarines using a system based on our functional fibers and other oils at choice.
We are now offering a fiber based functional system for the reduction of saturated fats in bakery, for the replacement of emulsifiers, of tropical oils (especially palm oil) with other oils, creating stable emulsions that can be processed on conventional lines. A sensitive topic considering the need to reduce saturated fats and the issues related to de-forestation and sustainability. You can now think of Margarines replaced by fat-blocks (stable emulsions); Hydrated, anhydrous and general creams based on oil ( for fillings, for example); replacing Palm Oil, shortenings and margarine in various bakery products such as bread, brioche, crackers, etc