PALM OIL REPLACER Vegetable fibres for stable oil-fibre-water systems

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PALM OIL REPLACER

There is an unmet need to replace saturated fats (and consequently the excess use of Palm Oil and tropical oils) in many applications because of their well known impact on nutrition and health but also because of the 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 fibres and other oils at choice. Hi-Food offers fibre 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. Product characteristics:

Palm Oil free
E-number free
Nutritional improvements: healthier vegetable oils and fats
Barrier fats specially formulated to mitigate fat bloom and extend the shelf-life of your product
Clean Label

FROM THE RANGE

HI-FIBRE WF: vegetable fibre for the preparation of a stable fat block, margarine-like, without Palm Oil to be used in all food applications.
Customized solutions: margarines replacement with fat-blocks (stable emulsions); Hydrated creams based on oil (fillings); replacing Palm Oil, shortenings and margarines in various bakery products such as bread, brioche, crackers, etc.

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