| 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....Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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. | |
| 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...Vea Mas 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. Vea Menos | |
| 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 ...Vea Mas 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.. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| Dimodan® C/B K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® HP K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® HP/B K-A | DuPont Danisco | 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 ...Vea Mas 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. Vea Menos | |
| Dimodan® HP/D K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® HS K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® HS/D K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® P-T K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® S K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Dimodan® SO/D K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| Distilled Glycerin Monostearate (DMG) | Hangzhou Fuchun Food Additive Co., Ltd | Distilled Glycerin Monostearate (DMG) is a high quality and efficient food emulsifier. It is widely used as good emulsifier and stabilizer in food. It has been used in the industry areas of food, medicine, household chemicals ,plastic, packaging and cosme...Vea Mas Distilled Glycerin Monostearate (DMG) is a high quality and efficient food emulsifier. It is widely used as good emulsifier and stabilizer in food. It has been used in the industry areas of food, medicine, household chemicals ,plastic, packaging and cosmetic. It is a safe food additive which is completely non-toxic and harmless, and there is no restrictions for intake by the human body. Distilled Glycerin Monostearate is a safe and high quality food additive. Some applications include: bread, cake, potato products and other starch-rich foods, margarine, shortening and other oils and fat products. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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....Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| Grindsted® Mono-Di HV 52 K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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. | |
| 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...Vea Mas 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) Vea Menos | |
| N-DULGE® C1 | Ingredion | N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE C1 is therefor...Vea Mas N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE C1 is therefore an effective fat mimetic in low fat applications, enabling food manufacturers to create low fat products with the same body, mouthcoating and meltaway as their full fat equivalents. Vea Menos | |
| N-DULGE® C2 | Ingredion | N-DULGE® C2 is a co-texturiser designed to deliver a unique oily and smooth sensation in less viscous, high moisture food systems. It allows food manufacturers to improve existing products and / or create new low fat products with the same mouthcoating an...Vea Mas N-DULGE® C2 is a co-texturiser designed to deliver a unique oily and smooth sensation in less viscous, high moisture food systems. It allows food manufacturers to improve existing products and / or create new low fat products with the same mouthcoating and oral meltaway profiles as their full fat equivalents. N-DULGE C2 is a unique tool for oil replacement. Vea Menos | |
| N-DULGE® CA1 | Ingredion | N-DULGE® CA1 is a unique co-texturiser designed to develop relatively firm textures with excellent mouthcoating properties resulting typically in very creamy textures with a long-lasting even meltaway. It can be widely used across high, medium and low moi...Vea Mas N-DULGE® CA1 is a unique co-texturiser designed to develop relatively firm textures with excellent mouthcoating properties resulting typically in very creamy textures with a long-lasting even meltaway. It can be widely used across high, medium and low moisture applications. Due to its unique rheological and structural properties it can also be used to develop more spreadable and squeezable low fat textures that can resemble those of a cream cheese and/or a peanut butter. Vea Menos | |
| N-DULGE® SA1 | Ingredion | N-DULGE® SA1 is a versatile and unique co-texturiser and fat replacer. Applications include both high and low moisture products. The ingredient is a valuable texture differentiation tool which effectively provides consumer friendly textural attributes suc...Vea Mas N-DULGE® SA1 is a versatile and unique co-texturiser and fat replacer. Applications include both high and low moisture products. The ingredient is a valuable texture differentiation tool which effectively provides consumer friendly textural attributes such as creaminess and meltaway. N-DULGE SA1 is especially suitable for low fat applications where it is desirable to mimic the structure and meltaway of soft fats. Due to its unique rheological and structural properties it is easy to develop cuttable textures resembling those of a fast melting dairy flan or spreadable textures, such as that of a chocolate spread. N-DULGE SA1 can also be used in other applications, including low fat baked goods and snacks, where the ingredient helps to shape perceptions of freshness, hardness. Vea Menos | |
| NovaSOL® COF | AQUANOVA AG | NovaSOL® COF appears as a slightly yellow transparent viscous, water and fat soluble, Ascorbic acid (10%) and DL-alpha-Tocopherol (.5%) solubilizate liquid. NovaSOL® COF is an antioxidant that is primarily used in the food and beverage industry as an addi...Vea Mas NovaSOL® COF appears as a slightly yellow transparent viscous, water and fat soluble, Ascorbic acid (10%) and DL-alpha-Tocopherol (.5%) solubilizate liquid. NovaSOL® COF is an antioxidant that is primarily used in the food and beverage industry as an additive in edible fats and oils, confectionery products, vegetables oils and fats, shortenings, margerines, fats spreads, sauces, salad dressings, and mayonnaise, etc. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| Panodan® S Visco-Lo 2000 K-A | DuPont Danisco | 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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. ...Vea Mas 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. Vea Menos | |
| 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°...Vea Mas 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. Vea Menos | |
| 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. ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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-...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| SansTrans™ LS Hardstock | Loders Croklaan | SansTrans™ LS Hardstock is for use in bakery shortenings. The user is advised to fully evaluate the functionality and shelf life of the shortening in their intended finished product at their own facilities, as performance may be affected by varying formul...Vea Mas SansTrans™ LS Hardstock is for use in bakery shortenings. The user is advised to fully evaluate the functionality and shelf life of the shortening in their intended finished product at their own facilities, as performance may be affected by varying formulations and process conditions. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ LS30 M | Loders Croklaan | SansTrans™ LS30 M is a bakery shortening based on sunflower oil, palm oil and palm kernel oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ shortenings are naturally saturated and the solid fat crystalliz...Vea Mas SansTrans™ LS30 M is a bakery shortening based on sunflower oil, palm oil and palm kernel 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 votated shortening supports aeration and creams easily with sugar. It may be suitable for use in cakes, fillings in spraying systems and in dairy substitute systems. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ PD2 | Loders Croklaan | SansTrans™ PD2 is a bakery pie shortening based on palm oil and soybean 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 i...Vea Mas SansTrans™ PD2 is a bakery pie shortening based on palm oil and soybean 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. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ Perflex | Loders Croklaan | SansTrans™ Perflex is an emulsified 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. This product is naturally saturated and the solid fat crystallizes read...Vea Mas SansTrans™ Perflex is an emulsified 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. 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 can be used in cakes, sweet doughs, and non-standard yeast-raised baked goods. Vea Menos | |
| SansTrans™ Roll-Rite F | Loders Croklaan | SansTrans™ Roll-Rite F is a no-trans shortening specifically designed for bakery use. It has a color lovibond value of approximately 3.5 R max, and it is often used in puff pastries. | |
| SansTrans™ Roll-Rite P | Loders Croklaan | SansTrans™ Roll-Rite P is a no-trans, non hydrogenated shortening based on palm and soybean oils designed for bakery use. It has a color lovibond value of approximately 3.5 R max, and it is often used in pie crusts. | |
| SansTrans™ RS-39 T20 | Loders Croklaan | SansTrans™ RS-39 T20 is a shortening based on palm oil and canola 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 f...Vea Mas SansTrans™ RS-39 T20 is a shortening based on palm oil and canola 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, betaprime. It finds applications in shortenings and baked goods. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ RS39 | Loders Croklaan | SansTrans™ RS39 is a shortening based on palm oil and canola 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,...Vea Mas SansTrans™ RS39 is a shortening based on palm oil and canola 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. It finds applications in shortenings and baked goods. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ Soft Icing | Loders Croklaan | SansTrans™ Soft Icing is a shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ Soft Icing Shortening allows the manufacturer to produce a no-trans systems with a lower level of satu...Vea Mas SansTrans™ Soft Icing is a shortening based on palm oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. SansTrans™ Soft Icing Shortening allows the manufacturer to produce a no-trans systems 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. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| SansTrans™ Soft Icing Shortening | Loders Croklaan | SansTrans™ Soft Icing Shortening 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 ...Vea Mas SansTrans™ Soft Icing Shortening 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. Vea Menos | |
| SansTrans™ VLS Hardstock | Loders Croklaan | SansTrans™ VLS Hardstock No Trans, Non-hydrogenated Hardstock is a shortening based on palm oil and palm kernel oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This shortening can be used as a hardstock for low sa...Vea Mas SansTrans™ VLS Hardstock No Trans, Non-hydrogenated Hardstock is a shortening based on palm oil and palm kernel oil. It is non-hydrogenated and no trans fatty acids are produced during its manufacture. This shortening can be used as a hardstock for low saturate no-trans shortenings. Its consistency provides for maximum oil binding properties and also excellent organoleptic performance. SansTrans™ VLS Hardstock allows the manufacturer to produce a no-trans systems with a low level of saturates and excellent taste. The SansTrans™ product line has multiple variations whose physical properties, such as color and melting point, vary slightly. Vea Menos | |
| "Soon Soon" Hydrogenated Palm Stearine | Soon Soon Oilmills SDN BHD | "Soon Soon" Hydrogenated Palm Stearine provides functional and structural stability to foods and improves shelf life. It is used in peanut butter, bakery mixes, breading mixes, seasoning mixes, and shortening. | |
| "Soon Soon" RBD Palm Stearine | Soon Soon Oilmills SDN BHD | "Soon Soon" RBD Palm Stearine is a refined, bleached, and deodorized fat. It is used as a raw material for shortening and margarine. | |
| Soya Lecithin Liquid "P" | Sonic Biochem | Soya Lecithin Liquid "P" is made from Non-GMO soybeans and is a brownish viscous oil with a characteristic odor. It is a vital, multi-functional active substance used in manufacturing a variety of food products, cosmetics, pharmaceuticals, health care, an...Vea Mas Soya Lecithin Liquid "P" is made from Non-GMO soybeans and is a brownish viscous oil with a characteristic odor. It is a vital, multi-functional active substance used in manufacturing a variety of food products, cosmetics, pharmaceuticals, health care, and animal feeds. This product is often used in chocolate products, margarine, ice cream, icings, and infant formulas. Vea Menos | |
| STAR KPO Glycerin 96% | P&G Chemicals | STAR KPO Glycerin 96% is derived by cleaving the glycerine chain off its triglyceride backbone. It is a clear liquid with a slightly sweet taste. It is designated Kosher for Passover. STAR KPO Glycerin 96% is manufactured entirely from non-GMO vegetable o...Vea Mas STAR KPO Glycerin 96% is derived by cleaving the glycerine chain off its triglyceride backbone. It is a clear liquid with a slightly sweet taste. It is designated Kosher for Passover. STAR KPO Glycerin 96% is manufactured entirely from non-GMO vegetable oils and purified water that meets the USP Monograph for purified water. No preservatives or additives are present and it contains no allergens. STAR KPO Glycerin 96% 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) Vea Menos | |
| STAR NK Glycerin 96% | P&G Chemicals | STAR NK Glycerin 96% is derived by cleaving the glycerine chain off of its triglyceride backbone. It is a clear liquid with a slightly sweet taste. Is non-Kosher. No preservatives or additives are present and it contains no allergens. STAR NK Glycerin 9...Vea Mas STAR NK Glycerin 96% is derived by cleaving the glycerine chain off of its triglyceride backbone. It is a clear liquid with a slightly sweet taste. Is non-Kosher. No preservatives or additives are present and it contains no allergens. STAR NK Glycerin 96% 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). Vea Menos | |
| Superol Kosher for Passover Glycerin, | P&G Chemicals | Superol Kosher for Passover Glycerin is manufactured entirely from non-GMO vegetable oils. It is a clear liquid with a slightly sweet taste. No preservatives or additives are present and it contains no allergens. Superol Kosher for Passover Glycerin serve...Vea Mas Superol Kosher for Passover Glycerin is manufactured entirely from non-GMO vegetable oils. It is a clear liquid with a slightly sweet taste. No preservatives or additives are present and it contains no allergens. Superol Kosher for Passover 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) Vea Menos | |
| SUPEROL NK Glycerin, | P&G Chemicals | SUPEROL NK 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 non-Kosher. No preservatives or additives are present and it contains no allergens. SUPEROL NK Glyceri...Vea Mas SUPEROL NK 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 non-Kosher. No preservatives or additives are present and it contains no allergens. SUPEROL NK 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) Vea Menos | |
| TriSyl® | GRACE | TriSyl® silica, used for Edible Oil Refining, is synthetic amorphous micronized silica hydrogel appearing as white free flowing powder. TriSyl® silica for Edible Oil Refining can be used in the following operations, refining of all animal and vegetable o...Vea Mas TriSyl® silica, used for Edible Oil Refining, is synthetic amorphous micronized silica hydrogel appearing as white free flowing powder. TriSyl® silica for Edible Oil Refining can be used in the following operations, refining of all animal and vegetable oils and fats, it electively removes phospholipids, associated trace metals and soaps in the oil refining process and as a “post-bleach” agent for removal of colloidal nickel and nickel soaps generated during hydrogenation. Vea Menos | |
| WECOBEE® FS | Stepan Specialty Products LLC | WECOBEE® FS is a triglyceride derived from hydrogenated palm kernel oil vegetable oil. This product is used as a cocoa butter replacement for confectionery coatings, dairy toppings, and baked goods. | |
| WECOBEE® M | Stepan Specialty Products LLC | WECOBEE® M is a triglyceride derived from fully hardened palm kernel oil. It is used as a cocoa butter replacement for confectionery coatings and is used in dairy toppings and baked goods. | |
| WECOBEE® S | Stepan Specialty Products LLC | WECOBEE® S is a triglyceride derived from fully hardened palm kernel and cottonseed oils. This product is used as a cocoa butter alternative for confectionery coatings or in dairy toppings and baked goods. |
