| 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods....view more 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked and morning goods, confectionery, batters and coatings, seasonings, dry mixes and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, cakes and biscuits. view less | |
| 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to...view more 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to sauces and marinades, as well as adding a crisp bite and crunch to batter systems when it is used. It is used in baked goods, pastries, pasta shortenings, dairy products, confectionery, nutritional products, dried fruits, dough mix, and beverages. view less | |
| 100% Palm Fat Crystals SuperLux PS 603-54 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goo...view more 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatin...view more 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, cereals, dried fruits, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PSF 603-53 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat product...view more 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 17 Stearine™ | Loders Croklaan | 17 Stearine™ is a bland, hydrogenated vegetable oil that can be used to add solids to shortenings, or to increase melting point of a product. It can also be used as a stabilizer in chewing gum, pie crust, pizza, bakery and confectionery products. | |
| 602-22 Monolux 90 | Arthur Branwell & Co. Ltd. | 602-22 Monolux 90 is a distilled monoglyceride. Classified as E471, it is used as an emusifier in margarine, spreads, shortenings, mayonnaise, snack foods, chewing gum, and meat emulsions. | |
| 73% Coconut Oil Shortening Powder - 73251 : (Tentative Spec) | Ampak Company, Inc. | Coconut Oil Shortening Powder is a dry, powdered vegetable shortening (PVS) that is 73% coconut oil. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a variety of finished produ...view more Coconut Oil Shortening Powder is a dry, powdered vegetable shortening (PVS) that is 73% coconut oil. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a variety of finished products and contains no partially hydrogenated fats (PHO-Free) and is trans fat- free (TFF). view less | Request Sample |
| 73% Palm & Coconut Oil Shortening Powder - 73651 : BV 650 9889 | Ampak Company, Inc. | Palm & Coconut Oil Shortening Powder is a dry powdered vegetable shortening (PVS) that is 73% blend of palm and coconut oils. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a...view more Palm & Coconut Oil Shortening Powder is a dry powdered vegetable shortening (PVS) that is 73% blend of palm and coconut oils. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a variety of finished products and contains no partially hydrogenated fats (PHO-Free) and is trans fat- free (TFF). view less | Request Sample |
| 73% Palm Oil Shortening Powder - 73756 (Tentative Spec.) | Ampak Company, Inc. | Palm Oil Shortening Powder is a dry, powdered vegetable shortening (PVS) that is 73% palm oil. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a variety of finished products an...view more Palm Oil Shortening Powder is a dry, powdered vegetable shortening (PVS) that is 73% palm oil. It is a very healthy fat source and is a versatile and effective powdered fat that adds creaminess, opacity, and mouth feel to a variety of finished products and contains no partially hydrogenated fats (PHO-Free) and is trans fat- free (TFF). view less | Request Sample |
| Aldo® MS LG | Lonza | Aldo® MS LG appears as a white, wax-like bead, with a bland odor. Mono-and Diglycerides are edible fats or oils. Product is Kosher Food Grade and may be used in baked goods, dairy products, edible oils and shortenings. | |
| Antox BHA | Camlin Fine Chemicals | Antox BHA (Butylated Hydroxyanisole) is a white to slightly yellow waxy flakes having a characteristic odour. It is freely soluble in alcohol, propylene glycol and insoluble in water. It is the most effective antioxidant, imparting excellent stability for...view more Antox BHA (Butylated Hydroxyanisole) is a white to slightly yellow waxy flakes having a characteristic odour. It is freely soluble in alcohol, propylene glycol and insoluble in water. It is the most effective antioxidant, imparting excellent stability for an array of food products, fats, shortenings, vitamins, pet foods, cosmetics pharmaceutical products and packaging materials. Antox BHA, reduces the oxidative deterioration of edible oils and fats, loss of flavour, colour and nutritive value of foods. view less | |
| Antox TBHQ | Camlin Fine Chemicals | Antox TBHQ (Tert–Butyl Hydroquinone) is a white crystalline powder having a characteristic odour. It is soluble in alcohol and practically insoluble in water. It gives excellent antioxidant potency to edible oils and fats, minimizes nutritional losses in ...view more Antox TBHQ (Tert–Butyl Hydroquinone) is a white crystalline powder having a characteristic odour. It is soluble in alcohol and practically insoluble in water. It gives excellent antioxidant potency to edible oils and fats, minimizes nutritional losses in edible oils, maintains freshness and quality of crude oils during long distance transportation, broadens the range of oils in food processing, offers carry through protection to fried foods, thus enhancing their storage life and freshness and facilitates use of saturated oils, thus preventing excess levels of cholesterol in oils and fats. It can be used in most oils, margarine, fried potato chips, nuts, cereal and peanut butter, etc.. view less | |
| Aratex™ | Loders Croklaan | Aratex™ is a bland, white, partially hydrogenated vegetable oil in flake form, developed especially for use as a stabilizer in icings. It is produced from high-quality domestic vegetable oils and is available with or without soybean lecithin. This product...view more Aratex™ is a bland, white, partially hydrogenated vegetable oil in flake form, developed especially for use as a stabilizer in icings. It is produced from high-quality domestic vegetable oils and is available with or without soybean lecithin. This product adds structure and stand-up properties to icings, particularly in warm climates and is resistant to "bleed" or "collapse". It minimizes the sticking of icings to wrappers, and it works well in flat and fudge-type icings, it can be used to replace part of the shortening in icing formulas. view less | |
| Cake Mix 96™ | Loders Croklaan | Cake Mix 96™ is a fat/emulsifier system that is made from top-quality vegetable oils. It is suitable for the use in making single-stage cake mixes with a high tolerance for user processing variability. This system results in tender finished cakes with hig...view more Cake Mix 96™ is a fat/emulsifier system that is made from top-quality vegetable oils. It is suitable for the use in making single-stage cake mixes with a high tolerance for user processing variability. This system results in tender finished cakes with high volume, and it is processed to have excellent oxidative stability. It eliminates scaling errors and costly inventories of several functional items, and provides consistency from batch to batch. It is often used in cake shortening and baked goods. view less | |
| Coberine™ 608 | Loders Croklaan | Coberine™ 608 is a fractionated, non hydrogenated, refined vegetable fat of non lauric origin. It has applications in the production of cooking oil, margarines, and confectionery fats. | |
| Coconut Oil, Organic | Spectrum Ingredients | Coconut Oil is from the fruit of the Coconut Palm (Cocos nucifera). Manufacturing for this organic coconut oil is by way of expeller pressed, then organically bleached and deodorized. Ingredient declaration for this product is coconut oil which is derived...view more Coconut Oil is from the fruit of the Coconut Palm (Cocos nucifera). Manufacturing for this organic coconut oil is by way of expeller pressed, then organically bleached and deodorized. Ingredient declaration for this product is coconut oil which is derived from organic fruit of the Coconut Palm. Organic coconut oil is a highly saturated oil making it very stable against oxidation. Coconut oil is used in culinary applications ranging from shortening and margarines to popping corn and confectionery products. view less | |
| Corn Oil | BooBoone Manufacturing & Trading | Corn oil is a vegetable oil that is obtained from the embryos of corn gains, which have a pale yellowish color. Corn oil is most commonly used as a cooking oil, in baking, as a salad oil, and often in the manufacture of margarines. This oil is associated ...view more Corn oil is a vegetable oil that is obtained from the embryos of corn gains, which have a pale yellowish color. Corn oil is most commonly used as a cooking oil, in baking, as a salad oil, and often in the manufacture of margarines. This oil is associated as "the favorite oil" of the fast food industry, about 69% of the fast food chains serve french fries which contain corn oil. view less | |
| Dimodan® C/B K-A | Dupont Nutrition & Health | Dimodan® C/B K-A is composed of Kosher certified, distilled monoglycerides made from edible, refined cottonseed oil. Its emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various...view more Dimodan® C/B K-A is composed of Kosher certified, distilled monoglycerides made from edible, refined cottonseed oil. Its emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging. The key benefits are efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HP K-A | Dupont Nutrition & Health | Dimodan® HP K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various fo...view more Dimodan® HP K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HP/B K-A | Dupont Nutrition & Health | Dimodan® HP/B K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various ...view more Dimodan® HP/B K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HP/D K-A | Dupont Nutrition & Health | Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramel...view more Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramels and toffees. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HS K-A | Dupont Nutrition & Health | Dimodan® HS K-A is composed of distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, fat reduction, and shelf life extension. This product is commonly used in bread, margarin...view more Dimodan® HS K-A is composed of distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, fat reduction, and shelf life extension. This product is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramels and toffees. view less | |
| Dimodan® HS/D K-A | Dupont Nutrition & Health | Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, a...view more Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, and shelf life extension. This product is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, caramels and toffees, and is available in various formats and packaging. view less | |
| Dimodan® P-T K-A | Dupont Nutrition & Health | Dimodan ® P-T K-A is comprised of distilled monoglycerides made from edible, refined palm oil. It functions as an emulsifier and provides efficient processing, improved product quality, fat reduction, and shelf life extension.This product is commonly used...view more Dimodan ® P-T K-A is comprised of distilled monoglycerides made from edible, refined palm oil. It functions as an emulsifier and provides efficient processing, improved product quality, fat reduction, and shelf life extension.This product is commonly used in cake shortening, icing shortening, table margarine, low-fat spreads, recombined butter, puff pastry margarine, coffee whiteners and imitation whipping creams. view less | |
| Dimodan® S K-A | Dupont Nutrition & Health | Dimodan® S K-A is comprised of Kosher certified, distilled monoglycerides made from edible, partially hydrogenated soybean oil. It functions as an emulsifier and provides efficient processing, improved product quality, fat reduction, and shelf life extens...view more Dimodan® S K-A is comprised of Kosher certified, distilled monoglycerides made from edible, partially hydrogenated soybean oil. It functions as an emulsifier and provides efficient processing, improved product quality, fat reduction, and shelf life extension. This product is commonly used in cake shortening, icing shortening, table margarine, low fat spreads, recombined butter, puff pastry margarine, coffee whiteners, and imitation whipping creams. view less | |
| Dimodan® SO/D K-A | Dupont Nutrition & Health | Dimodan® SO/D K-A is comprised of distilled monoglycerides made from edible, refined, partially hydrogenated soybean oil. It functions as an emulsifier and provides stabilizes emulsion and provides stable water dispersion in low-fat spread, very low-fat s...view more Dimodan® SO/D K-A is comprised of distilled monoglycerides made from edible, refined, partially hydrogenated soybean oil. It functions as an emulsifier and provides stabilizes emulsion and provides stable water dispersion in low-fat spread, very low-fat spread an bakery compounds. This product is commonly used in margarine, shortenings, spreads, and sweet goods. view less | |
| Durem™ 204 | Loders Croklaan | Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from t...view more Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durfax™ 60 | Loders Croklaan | Durfax™ 60 is a nonionic, water dispersible, surface active agent that is highly hydrophilic. It is used primarily in cakes and bakery mixes for greater volume and finer, more uniform grain. It is also used in whipped toppings for overrun and increased vo...view more Durfax™ 60 is a nonionic, water dispersible, surface active agent that is highly hydrophilic. It is used primarily in cakes and bakery mixes for greater volume and finer, more uniform grain. It is also used in whipped toppings for overrun and increased volume and stiffness, in icings and fillings for lower specific gravities and better resistance to weeping, and in chocolate and other confectionery coatings to control fat crystallization for greater gloss retention and bloom resistance. view less | |
| Durfax™ 65 | Loders Croklaan | Durfax™ 65 is polysorbate 60, is a nonionic, surface active agent which is dispersible in oils, fats, and water. It is a cream colored, waxy solid which is a mixture of polyoxyethylene esters of sorbitol anhydrides, super-esterified with stearic and palmi...view more Durfax™ 65 is polysorbate 60, is a nonionic, surface active agent which is dispersible in oils, fats, and water. It is a cream colored, waxy solid which is a mixture of polyoxyethylene esters of sorbitol anhydrides, super-esterified with stearic and palmitic acids. It is used primarily in frozen desserts and other vegetable dairy products, ans also in cakes and cake mixes for aeration. view less | |
| Durfax™ 80 | Loders Croklaan | Durfax™ 80 is a nonionic, water dispersible surface-active agent. Physically, it is a yellow, viscous liquid. Chemically, it is a mixture of partial oleic acid esters of sorbitol anhydrides and related compounds. This product is used primarily in frozen d...view more Durfax™ 80 is a nonionic, water dispersible surface-active agent. Physically, it is a yellow, viscous liquid. Chemically, it is a mixture of partial oleic acid esters of sorbitol anhydrides and related compounds. This product is used primarily in frozen desserts for overrun and dryness, and it is also used for volume and fine texture in non-standardized baked goods, mixes, icings, and fillings, and as a stabilizer and dispersing agent for vitamins and spice oils. It is often employed with other food emulsifiers such as Dur-Em mono- and diglycerides, and it can also be used as a yeast defoamer. view less | |
| Durfax® EOM | Loders Croklaan | Durfax® EOM is a nonfunctional surfactant composed of ethoxylated mono- and diglycerides (Polyglycerate 60) produced by reaction of ethylene oxide with a Dur-Em type monoglyceride. It is hydrophilic in nature, with an HLB of approximately 13.5, and exhibi...view more Durfax® EOM is a nonfunctional surfactant composed of ethoxylated mono- and diglycerides (Polyglycerate 60) produced by reaction of ethylene oxide with a Dur-Em type monoglyceride. It is hydrophilic in nature, with an HLB of approximately 13.5, and exhibits a great degree of surface activity. This product is highly efficient and economical, and is often used in yeast raised products and shortenings, cakes, cake mixes, icings and creme fillers, and hydrates. view less | |
| Durlac™ 100 W | Loders Croklaan | Durlac™ 100 W is an alpha-tending emulsifier that is capable of bringing about an agglomeration of fat globules, which promotes the formation of good and stable aerated products. This product is composed of the lactic acid esters of mono-and diglycerides....view more Durlac™ 100 W is an alpha-tending emulsifier that is capable of bringing about an agglomeration of fat globules, which promotes the formation of good and stable aerated products. This product is composed of the lactic acid esters of mono-and diglycerides. It is widely used within the food industry as an emulsifier and an aerating agent. Typical major applications areas include cake shortenings, powered desserts, whipped toppings, pudding mixes, cakes, and confectionery-type coatings. view less | |
| Durtan™ 60 | Loders Croklaan | Durtan™ 60 is a nonionic, oil dispersible surface active agent. It is highly lipophilic in character. This cream colored, free-flowing bead is a mixture of the partial stearic and palmitic acid esters of sorbitol anhydrides. It is often used with other em...view more Durtan™ 60 is a nonionic, oil dispersible surface active agent. It is highly lipophilic in character. This cream colored, free-flowing bead is a mixture of the partial stearic and palmitic acid esters of sorbitol anhydrides. It is often used with other emulsifiers to enhance gloss retention in confectionery coatings, increase volume in cakes and icings, and in a variety of vegetable dairy products. view less | |
| Durtan™ 65 K | Loders Croklaan | Durtan™ 65 K is an emulsifier used in compound coatings and chocolate to inhibit the formation of bloom and to improve initial gloss. It is used exclusively in chocolate and confectionery coating applications. | |
| EC™ 25 | Loders Croklaan | EC™ 25 is a special emulsifier system designed for use in prepared cake mixes, cakes, cookies and shortenings. It maximizes moisture retention, improves air incorporation, provides fine, even grain, superb tenderness, and increased volume in finished cake...view more EC™ 25 is a special emulsifier system designed for use in prepared cake mixes, cakes, cookies and shortenings. It maximizes moisture retention, improves air incorporation, provides fine, even grain, superb tenderness, and increased volume in finished cakes. The EC 25 system permits ease of handling and provides the advantage of several emulsifiers in one functional ingredient. It also yields excellent results in soft cookies and low-fat cakes and muffins. view less | |
| Food Grade Glycine | Hebei Donghua Jiheng Fine Chemical Co., Ltd. | Food Grade Glycine is a white crystalline powder with a sweet taste. It is often used as a flavoring , sweetener, acid corrector or buffer in alcoholic beverages, soft drinks, wine, edible salt, vinegar and processed meat, etc. It is soluble in water, som...view more Food Grade Glycine is a white crystalline powder with a sweet taste. It is often used as a flavoring , sweetener, acid corrector or buffer in alcoholic beverages, soft drinks, wine, edible salt, vinegar and processed meat, etc. It is soluble in water, somewhat soluble in methanol and ethanol and insoluble in acetone. view less | |
| Glycosperse® O-20 KFG | Lonza | Glycosperse® O-20 KFG is polysorbate 80 Kosher Food Grade POE (20) sorbitan monooleate. Suggested for use as a emulsifier in ice cream, frozen custard, ice milk, sherbet and non-standardized frozen desserts and more. It can also be used as a dispersing ag...view more Glycosperse® O-20 KFG is polysorbate 80 Kosher Food Grade POE (20) sorbitan monooleate. Suggested for use as a emulsifier in ice cream, frozen custard, ice milk, sherbet and non-standardized frozen desserts and more. It can also be used as a dispersing agent in pickle products, vitamin mineral preparations, fat-soluble vitamins and more. view less | |
| Grindsted® Mono-Di HV 52 K-A | Dupont Nutrition & Health | Grindsted® Mono-Di HV 52 K-A is a mono-diglyceride blend made from edible, refined, fully hydrogenated vegetable fat. It gives a uniform fat globule size of distribution, provides good emulsification and enhances plasticity, and promotes uniform crumb str...view more Grindsted® Mono-Di HV 52 K-A is a mono-diglyceride blend made from edible, refined, fully hydrogenated vegetable fat. It gives a uniform fat globule size of distribution, provides good emulsification and enhances plasticity, and promotes uniform crumb structure. This product is recommended for use in margarine, coffee whitener, chewing gum, and cake shortening. view less | |
| I-MUL 300 | Ivanhoe Industries, Inc. | I-MUL 300 is a blended non-GMO glycerol oleate. This product functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL 300 is often used in applications such as baked goods, coffee ...view more I-MUL 300 is a blended non-GMO glycerol oleate. This product functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL 300 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL GMO | Ivanhoe Industries, Inc. | I-MUL GMO is a glycerol oleate with 30% monoglycerol. This product functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. It differs from I-MUL GMO-F by being genetically modified. I-MU...view more I-MUL GMO is a glycerol oleate with 30% monoglycerol. This product functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. It differs from I-MUL GMO-F by being genetically modified. I-MUL GMO is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL GMO 40 | Ivanhoe Industries, Inc. | I-MUL GMO 40 is a glycerol oleate with 40% monoglycerol. This product functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL GMO 40 is often used in applications such as baked go...view more I-MUL GMO 40 is a glycerol oleate with 40% monoglycerol. This product functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL GMO 40 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL GMO-F | Ivanhoe Industries, Inc. | I-MUL GMO-F is a glycerol oleate with 30% monoglycerol. This product functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. It differs from I-MUL GMO by not having genetic modification....view more I-MUL GMO-F is a glycerol oleate with 30% monoglycerol. This product functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. It differs from I-MUL GMO by not having genetic modification. I-MUL GMO-F is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL PGE 32 | Ivanhoe Industries, Inc. | I-MUL PGE 32 is a non-GMO decaglycerol capryl caprylate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGE 32 is often used in applications such as baked goods, coff...view more I-MUL PGE 32 is a non-GMO decaglycerol capryl caprylate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGE 32 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL PGO 1010 | Ivanhoe Industries, Inc. | I-MUL PGO 1010 is a non-GMO decaglycerol decaoleate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGO 1010 is often used in applications such as baked goods, coffee...view more I-MUL PGO 1010 is a non-GMO decaglycerol decaoleate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGO 1010 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL PGO 104 | Ivanhoe Industries, Inc. | I-MUL PGO 104 is a non-GMO decaglycerol tetraoleate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGO 104 is often used in applications such as baked goods, coffee ...view more I-MUL PGO 104 is a non-GMO decaglycerol tetraoleate that functions as an emulsifier, defoaming enhancer, texturizer, crystallization inhibitor, stabilizer, solubilizer and lubricant. I-MUL PGO 104 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| I-MUL PGO 31 | Ivanhoe Industries, Inc. | I-MUL PGO 31 is a non-GMO triglycerol oleate that functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. I-MUL PGO 31 is often used in applications such as baked goods, coffee creamer, ...view more I-MUL PGO 31 is a non-GMO triglycerol oleate that functions as a lubricant, defoaming enhancer, emulsifier, crystallization inhibitor, texturizer, solubilizer and stabilizer. I-MUL PGO 31 is often used in applications such as baked goods, coffee creamer, whipped toppings and shortenings. view less | |
| Lard | Sonac B.V. | Lard has a neutral smell and taste and is intended for refining. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications, such as baked goods and confectioner...view more Lard has a neutral smell and taste and is intended for refining. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications, such as baked goods and confectionery products. view less | |
| Magfat 50 | Premium Group | Magfat 50 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product ...view more Magfat 50 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an excellent structural hard stock for the manufacture of transfree Margarine and shortenings. view less | |
| Magfat 60 | Premium Group | Magfat 60 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and exc...view more Magfat 60 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and excellent margarine and shortening base stock for the manufacture of no-trans Margarine and shortening. view less | |
| Magfat CAF 50 | Premium Group | Magfat CAF 50 is a fraction of interesterified fat from selected vegetable oils, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an ex...view more Magfat CAF 50 is a fraction of interesterified fat from selected vegetable oils, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an excellent structural fat for the manufacture of transfree Margarine and shortening. view less | |
| Margo 11 | Premium Group | Margo 11 is a pure vegetable oil based non-hydrogenated fat without any carrier or additives. It is produced by selective dry fractionation of palm oil. This product is ideal for use in margarine, shortening, and baked goods. | |
| Masemul™ DMG 9302 (Distilled Monoglycerides) | Ampak Company, Inc. | Masemul™ DMG 9302 is Kosher and Halal certified distilled monoglyceride made by reacting fully hardened palm-based oil with glycerol. It has 93% minimum total monoesters. The primary usage of these products is in bakery mixes, shortenings and margarines,...view more Masemul™ DMG 9302 is Kosher and Halal certified distilled monoglyceride made by reacting fully hardened palm-based oil with glycerol. It has 93% minimum total monoesters. The primary usage of these products is in bakery mixes, shortenings and margarines, processed foods, and frozen desserts. Emulsifiers are useful for starch complexing, protein interaction, aeration and cell structure, modification of fat crystals, and formation of stable emulsions. view less | Request Sample |
| Masemul™ DMG 9502 (Distilled Monoglycerides) | Ampak Company, Inc. | Masemul™ DMG 9502 is Kosher and Halal certified distilled monoglyceride made by reacting fully hardened palm-based oil with glycerol. The primary usage of these products is in bakery mixes, shortenings and margarines, processed foods, and frozen desserts...view more Masemul™ DMG 9502 is Kosher and Halal certified distilled monoglyceride made by reacting fully hardened palm-based oil with glycerol. The primary usage of these products is in bakery mixes, shortenings and margarines, processed foods, and frozen desserts. Emulsifiers are useful for starch complexing, protein interaction, aeration and cell structure, modification of fat crystals, and formation of stable emulsions. view less | Request Sample |
| MOON OU Glycerin | P&G Chemicals | MOON OU Glycerin is derived by cleaving the glycerine chain off of its triglyceride backbone. It is a clear liquid with a slightly sweet taste. It is designated Kosher by the Orthodox Union. No preservatives or additives are present and it contains no al...view more MOON OU Glycerin is derived by cleaving the glycerine chain off of its triglyceride backbone. It is a clear liquid with a slightly sweet taste. It is designated Kosher by the Orthodox Union. No preservatives or additives are present and it contains no allergens. Our manufacturing process contains a distillation step (reaching temperatures of 300 - 345°F) which is self-sterilizing, destroying potential microbes. MOON OU Glycerin serves as humectants, solvent, and sweetener and may help to preserve foods. It can be used as a solvent for flavors and food coloring, humectant and softening agent in candy, cakes and casings for meats and cheeses. It is also used in the manufacture of mono- and di-glycerides for use as emulsifiers, polyglycerol esters going into shortenings and margarine. It is used as a filler in low-fat food products (e.g., cookies) view less | |
| NBFG-800 | Jeneil Biotech Inc. | NBFG-800 is a natural butter type flavor produced from raw dairy materials. It is highly concentrated with creamy buttery characteristics, a creamy, somewhat pasty texture, and a balanced butter taste. During the production process enzymes are added to th...view more NBFG-800 is a natural butter type flavor produced from raw dairy materials. It is highly concentrated with creamy buttery characteristics, a creamy, somewhat pasty texture, and a balanced butter taste. During the production process enzymes are added to the butter in order to create a specific butter flavor profile by optimized fermentation. The product is used as a flavoring agent and flavor enhancer in vegetable fats, margarine, spreads, and shortenings. view less | |
| Packers Lard | Sonac B.V. | Packers Lard has a light color with a neutral smell and taste. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications such as baked goods and confectionery p...view more Packers Lard has a light color with a neutral smell and taste. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications such as baked goods and confectionery products. view less | |
| Palm Shortening, Conventional, MP 39 (All Purpose) | Spectrum Ingredients | Palm Shortening, Conventional, MP 39 (All Purpose) is Palm Fruit Oil (PFO) from the spineless palm tree (Elaesis guineensis). The fruit of the palm is separated from the kernel, or pit, then the fruit is expeller pressed, filtered, bleached, and deodorize...view more Palm Shortening, Conventional, MP 39 (All Purpose) is Palm Fruit Oil (PFO) from the spineless palm tree (Elaesis guineensis). The fruit of the palm is separated from the kernel, or pit, then the fruit is expeller pressed, filtered, bleached, and deodorized. It is used in a variety of baking applications from cookies and sweet goods to breads and rolls. view less | |
| Panodan® S Visco-Lo 2000 K-A | Dupont Nutrition & Health | Panodan® S Visco-Lo 2000 K-A is a diacetyl tartaric acid ester of mono-diglycerides (DATEM) made from refined soybean oil. It optimizes efficiency and quality as well as improves volume, dough stability, and dough handling. This product is ideal for bread...view more Panodan® S Visco-Lo 2000 K-A is a diacetyl tartaric acid ester of mono-diglycerides (DATEM) made from refined soybean oil. It optimizes efficiency and quality as well as improves volume, dough stability, and dough handling. This product is ideal for breads, biscuits, cookies, and shortenings for bakery products. view less | |
| Perflex® | Loders Croklaan | Perflex® is a highly functional system composed of partially hydrogenated vegetable oil (soybean, cottonseed) propylene glycol mono-and diesters of fats and fatty acids, mono-and diglycerides, lecithin and BHT. Perflex® offers distinct functional advantag...view more Perflex® is a highly functional system composed of partially hydrogenated vegetable oil (soybean, cottonseed) propylene glycol mono-and diesters of fats and fatty acids, mono-and diglycerides, lecithin and BHT. Perflex® offers distinct functional advantages over all-purpose shortenings and operational advantages over single purpose shortenings. It finds applications in cakes, sweet dough, and non-standard yeast-raised baked goods. view less | |
| Phosphoric Acid, 35% | ICL Food Specialties | Phosphoric Acid, 35% is a clear colorless liquid with no foreign odor and a minimum phosphoric acid equivalent of 35%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydro...view more Phosphoric Acid, 35% is a clear colorless liquid with no foreign odor and a minimum phosphoric acid equivalent of 35%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. It is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 36+% | ICL Food Specialties | Phosphoric Acid, 36+% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 36.5%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or h...view more Phosphoric Acid, 36+% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 36.5%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 50% | ICL Food Specialties | Phosphoric Acid, 50% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 49-51%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or h...view more Phosphoric Acid, 50% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 49-51%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 75% | ICL Food Specialties | Phosphoric Acid, 75% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 75.0%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hy...view more Phosphoric Acid, 75% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 75.0%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 75% (BPG) “Thermal Select” | ICL Food Specialties | Phosphoric Acid, 75% (BPG) “Thermal Select” is manufactured by a single step process of burning elemental phosphorus (P4) in air and reacting resultant oxide (P2O5) with water. The Phosphorus Pentoxide content is 54.3%. It is a clear colorless liquid with...view more Phosphoric Acid, 75% (BPG) “Thermal Select” is manufactured by a single step process of burning elemental phosphorus (P4) in air and reacting resultant oxide (P2O5) with water. The Phosphorus Pentoxide content is 54.3%. It is a clear colorless liquid with no foreign odor. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 75% “Thermal Select” | ICL Food Specialties | Phosphoric Acid, 75% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 75.0%. "Thermal Select" Phosphoric Acid is manufactured by a single step process of burning elemental phosphorus in air and...view more Phosphoric Acid, 75% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 75.0%. "Thermal Select" Phosphoric Acid is manufactured by a single step process of burning elemental phosphorus in air and reacting the resultant oxide with water. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 80% | ICL Food Specialties | Phosphoric Acid, 80% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 80.0%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or h...view more Phosphoric Acid, 80% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 80.0%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 80% “Thermal Select” | ICL Food Specialties | Phosphoric Acid, 80% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 80%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric...view more Phosphoric Acid, 80% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 80%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid, 85% | ICL Food Specialties | Phosphoric Acid, 85% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 85%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydr...view more Phosphoric Acid, 85% is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 85%. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. This product is generally recognized as safe as a miscellaneous and/or general purpose food additive under 21 CFR 182.1073 (Phosphoric Acid). view less | |
| Phosphoric Acid 85% min | Shanghai Yancui Import and Export Corporation | Phosphoric Acid 85% min is a colorless clear or light liquid. It is a strong acid which is soluble in water. This product is often used as a flavoring acid in cola and root beer beverages to provide desirable acidity and sourness. It is also used in veget...view more Phosphoric Acid 85% min is a colorless clear or light liquid. It is a strong acid which is soluble in water. This product is often used as a flavoring acid in cola and root beer beverages to provide desirable acidity and sourness. It is also used in vegetable shortenings and cheese. view less | |
| Phosphoric Acid, 85% “Thermal Select” | ICL Food Specialties | Phosphoric Acid, 85% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 85%. "Thermal Select" Phosphoric Acid is manufactured by a single step process of burning elemental phosphorus in air and r...view more Phosphoric Acid, 85% “Thermal Select” is a clear colorless liquid with no foreign odor with a minimum phosphoric acid equivalent of 85%. "Thermal Select" Phosphoric Acid is manufactured by a single step process of burning elemental phosphorus in air and reacting resultant oxide with water. Phosphoric acid is relatively non-volatile and stable at elevated temperatures; it is a much milder acid than sulfuric, nitric, or hydrochloric acids. view less | |
| Phosphoric Acid, 85% “Thermal Select” | ICL Food Specialties | Phosphoric Acid, 85% “Thermal Select” is manufactured by a single step process of burning elemental phosphorus (P4) in air and reacting resultant oxide (P2O5) with water. The Phosphorus Pentoxide content is 61.5%. This product is a clear, colorless liquid...view more Phosphoric Acid, 85% “Thermal Select” is manufactured by a single step process of burning elemental phosphorus (P4) in air and reacting resultant oxide (P2O5) with water. The Phosphorus Pentoxide content is 61.5%. This product is a clear, colorless liquid with no foreign odor. view less | |
| Polyaldo® TGMS | Lonza | Polyaldo® TGMS is triglyceryl monostearate. It is Kosher Food Grade. Suggested applications include fat based systems, frozen desserts, shortenings, and hard butters. | |
| Premium Organic Palm Fruit Shortening | Daabon USA, Inc. | Premium Organic Palm Fruit Shortening is semi-solid at room temperature, has a white color and a neutral taste. This product is used for cookies, dry cereal, bread, filling, dry mixes, baby formulas, dairy substitutes, and in blends for shortenings and m...view more Premium Organic Palm Fruit Shortening is semi-solid at room temperature, has a white color and a neutral taste. This product is used for cookies, dry cereal, bread, filling, dry mixes, baby formulas, dairy substitutes, and in blends for shortenings and margarines. Premium Organic Palm Fruit Shortening is manufactured by crystallizing organic RBD palm fruit oil. This product has a slip melting point of 36 to 38°C, should be stored in a cool, dry place and used within 12 months of production. view less | |
| Pure RBD Sunflower Oil | Soon Soon Oilmills SDN BHD | Pure RBD Sunflower Oil is a refined, bleached, and deodorized oil used for cooking and frying. It is used in salad oil, margarine, shortening, and canned fish. | |
| Refined Lard | Sonac B.V. | Refined Lard has a very light color with a neutral smell and taste. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications such as baked goods and confection...view more Refined Lard has a very light color with a neutral smell and taste. It is used as a cooking and frying fat and can also be used as a butter replacement. It is a food additive that can be used in a variety of applications such as baked goods and confectionery products. view less | |
| SansTrans™ 25 | Loders Croklaan | SansTrans™ 25 is an oil based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 20-26°C. This product h...view more SansTrans™ 25 is an oil based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 20-26°C. This product has long shelf life and it may be suitable for the use in pizza, potatoes, caramel, dressings, sauces, bakery products, confectionery products, frying, and margarine. view less | |
| SansTrans™ 25 TC | Loders Croklaan | SansTrans™ 25 TC is a vegetable oil based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 20-26°C. Th...view more SansTrans™ 25 TC is a vegetable oil based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 20-26°C. This product has long shelf life and it may be suitable for the use in pizza, potatoes, caramel, dressings, sauces, bakery products, confectionery products, frying, and dairy fat alternatives. view less | |
| SansTrans™ 35 | Loders Croklaan | SansTrans™ 35 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 36°C. This...view more SansTrans™ 35 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 36°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cakes, fillings, and dairy substitute systems. view less | |
| SansTrans™ 35-MB | Loders Croklaan | SansTrans™ 35-MB is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approxi...view more SansTrans™ 35-MB is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "low melt" and has a mettler dropping point of approximately 33-39°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies, cakes, fillings, and dairy substitute systems. view less | |
| SansTrans™ 39 | Loders Croklaan | SansTrans™ 39 is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "mid melt" and has a mettler dropping point of approxima...view more SansTrans™ 39 is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "mid melt" and has a mettler dropping point of approximately 37-41°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies, cakes, fillings, and dairy substitute systems. view less | |
| SansTrans™ 42 | Loders Croklaan | SansTrans™ 42 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "mid melt" and has a mettler dropping point of approximately 39-44°C. T...view more SansTrans™ 42 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "mid melt" and has a mettler dropping point of approximately 39-44°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies, crackers, cakes, fillings, cereals, and dairy substitute systems. view less | |
| SansTrans™ 45 | Loders Croklaan | SansTrans™ 45 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 40-46°C. ...view more SansTrans™ 45 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 40-46°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies and crackers. view less | |
| SansTrans™ 45 SF | Loders Croklaan | SansTrans™ 45 SF is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 45-50°...view more SansTrans™ 45 SF is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 45-50°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. It is often used in baking and frying applications that require shortening with a higher melting point. view less | |
| SansTrans™ 48 | Loders Croklaan | SansTrans™ 48 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 42-48°C. ...view more SansTrans™ 48 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 42-48°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies, cakes, fillings, cereals, and dairy substitute systems. view less | |
| SansTrans™ 48-MB | Loders Croklaan | SansTrans™ 48-MB is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approx...view more SansTrans™ 48-MB is a multi-purpose bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It is considered "high melt" and has a mettler dropping point of approximately 42-48°C. This product is naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This votated shortening supports aeration and creams easily with sugar. It is often used in cookies, cakes, fillings, cereals, and dairy substitute systems. view less | |
| SansTrans™ 50 | Loders Croklaan | SansTrans™ 50 is a bakery shortening based on palm oil and fractions of palm oil. It is nonhydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid fat crystallizes readily in t...view more SansTrans™ 50 is a bakery shortening based on palm oil and fractions of palm oil. It is nonhydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. SansTrans™ 50 is suitable as an icing stabilizer in flat and fudge-type icings, and is used in dry mixes for biscuits and doughnuts the flakes can be added without caking and greasiness. The flaked form can add structure to baked products increasing “flakiness”. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ 50 Gold | Loders Croklaan | SansTrans™ 50 is a butter flavored and colored bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid ...view more SansTrans™ 50 is a butter flavored and colored bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. This flaked shortening can add structure to baked products increasing “flakiness". If used in dry mixes for biscuits and doughnuts the flakes can be added without caking and greasiness. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ 55 | Loders Croklaan | SansTrans™ 55 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in...view more SansTrans™ 55 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, betaprime. It is suitable for use in breading mixes to assist in binding the breading to the food and in candy applications for caramel and hard candy at 3% to reduce stickiness. The flaked or beaded form can add structure to baked products increasing “flakiness”. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ Bakers Margarine 2034 | Loders Croklaan | SansTrans™ Bakers Margarine 2034 is a no trans, non-hydrogenated soft margarine, designed for applications such as cookies that require minimal mixing time. | |
| SansTrans™ C1 T15 | Loders Croklaan | SansTrans™ C1 T15 is a shortening based on palm oil and palm fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It has a mettler dropping point of approximately 44°C, and it allows the manufacturer to produce a...view more SansTrans™ C1 T15 is a shortening based on palm oil and palm fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It has a mettler dropping point of approximately 44°C, and it allows the manufacturer to produce a no-trans systems with a lower level of saturates compared to lauric fats and excellent taste. This product can be used for deposited and extruded fillings with quick setting due to its unique composition. Its consistency provides for maximum oil binding properties and also excellent organoleptic performance. view less | |
| SansTrans™ C2 T15 | Loders Croklaan | SansTrans™ C2 T15 is a shortening based on palm oil and palm fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It has a mettler dropping point of approximately 42-45°C, and it allows the manufacturer to produc...view more SansTrans™ C2 T15 is a shortening based on palm oil and palm fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It has a mettler dropping point of approximately 42-45°C, and it allows the manufacturer to produce no-trans systems with a lower level of saturates compared to lauric fats and excellent taste. This product is suitable for deposited and extruded fillings and is rapid setting due to its unique composition. Its consistency provides for maximum oil binding properties and also excellent organoleptic performance. view less | |
| SansTrans™ Cake Shortening | Loders Croklaan | SansTrans™ Cake Shortening is an emulsified shortening based on palm oil and fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This shortening can be used for cake baking. Its consistency provides for maximum ...view more SansTrans™ Cake Shortening is an emulsified shortening based on palm oil and fractions. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This shortening can be used for cake baking. Its consistency provides for maximum oil binding properties and also excellent organoleptic performance. view less | |
| SansTrans™ Cakemix | Loders Croklaan | SansTrans™ Cakemix is a bakery shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, beta-...view more SansTrans™ Cakemix is a bakery shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, beta-prime. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ DD | Loders Croklaan | SansTrans™ DD is a frying shortening based on palm oil for donut applications. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in th...view more SansTrans™ DD is a frying shortening based on palm oil for donut applications. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, betaprime. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ Donut Fry P | Loders Croklaan | SansTrans™ Donut Fry P is a frying shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It may be suitable for the use in doughnut frying, and has good fry life in ind...view more SansTrans™ Donut Fry P is a frying shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. It may be suitable for the use in doughnut frying, and has good fry life in industrial and food service applications. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ Fry ST | Loders Croklaan | SansTrans™ Fry ST is a bakery frying shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes...view more SansTrans™ Fry ST is a bakery frying shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, betaprime. Its melt point and melting profile make it ideally suited to frying a wide variety of food products.The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ HF | Loders Croklaan | SansTrans™ HF is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in...view more SansTrans™ HF is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, betaprime. This votated shortening supports aeration and creams easily with sugar. Its melt point and melting profile make it suitable for cookies, cakes, fillings, cereals and dairy substitute systems. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ HF T15 | Loders Croklaan | SansTrans™ HF T15 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readil...view more SansTrans™ HF T15 is a bakery shortening based on palm oil and fractions of palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystallizes readily in the ideal form, betaprime. This votated shortening supports aeration and creams easily with sugar. It may be suitable for use in cakes, fillings, cereals and dairy substitute systems. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. view less | |
| SansTrans™ IQ | Loders Croklaan | SansTrans™ IQ is a shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This product allows the manufacturer to produce a no trans system with a lower level of saturates and excellent taste. It...view more SansTrans™ IQ is a shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This product allows the manufacturer to produce a no trans system with a lower level of saturates and excellent taste. It can be used for creamy and soft icing formulas. Its consistency provides for maximum oil binding properties and also excellent organoleptic performance. view less |
