Oleon supplies glycerine, polyunsaturated fatty acids, medium chain triglycerides and fatty acid esters as food additives to the various food processing industry. We offer a comprehensive range of emulsifiers: mono- and diglycerides, acetic acid esters of mono- and diglycerides, lactic acid esters of mono- and diglycerides, citric acid esters of mono- and diglycerides, diacetyl tartaric esters of mono- and diglycerides, polyglycerol esters, sorbitan esters, polysorbates and stearoyl lactylates.
These speciality products, based on natural fats and oils, cover a wide range of applications: bakery, dairy and non-dairy, oil and fats, confectionery, meat and etc.
Baked products require several types of surfactants to provide a variety of functions. Bakery application can be categorised in the following:-
Oils & Fats
Table margarines and low-calorie spreads are emulsion of water and liquid and solid fat blends. Small quantities of monoglycerides are added during the manufacture of the margarine to obtain fine dispersion of the water. In the production of low-calorie spreads where large volumes of water are involved, Radiamuls® Poly 2253K is often incorporatied into the emulsion, where it acts as an emulsion stabilizer. Additional of unsaturated monoglycerides from the range of Radiamuls® MG are also recommended.
Margarines and shortenings manufactured for use in bakery applications require emulsifiers to give good creaming properties which are essential for optimum baking performance. Radiamuls® Citrem are applied to suit specialised application requirements such as antispattering agents in frying margarines.
Dairy & Non Dairy
Many non-dairy products are essentially oil-in-water emulsions which depend upon emulsifiers to achieve satisfactory end-use properties.
Emulsifiers can modify the properties of sugar confectionery such as toffees and chewing gum. The presence of Radiamuls® MG reduce stickiness in these products, facilitating their processing and improving their palatability. Emulsifier can be applied as single component food additives or in combination for the synergist effect to produce the best possible function.
Radiamuls® Poly 2251K & 2253K improves chocolate fluidity needed to produce acceptable and economical compound coatings. It is also a water-in-oil emulsifier for the production of demolding agents for bakery, pastry, confectionery and other foodstuffs and lubricants for food processing equipment.
Processing Aids & Others
Emulsifiers such as saturated mono- and diglycerides, Radiamuls® MG tend to process exceptionally good lubricating qualities in extruded starch products by lubricating the dies thus giving greater process control.
|Product Name||Description||Chemical Name||Remarks|
|Radiamuls MG 2913K||Food emulsifier, starch complexing and aerating agent||Mono- and diglycerides||Application: Bakery Oils & Fats Dairy & Non...|
|Radiamuls Poly 2247K||Alpha-tending emulsifier, improve whippability and...||Polyglycerol monostearate||Application: Bakery Oils & Fats Dairy...|
|Radiamuls Poly 2248K||Alpha-tending emulsifier, improve whippability and...||Polyglycerol monostearate||Application: Bakery Oils & Fats Dairy & Non...|
|Radiamuls Poly 2251K||emulsion stabilizer||Polyglycerol polyricinoleate||Application: Oils & Fats Confectionery Processing...|
|Radiamuls Poly 2253K||emulsifier||Polyglycerol polyricinoleate||Application: Oils & Fats Confectionery Processing...|
|Radiamuls SL 2990K||improve structure, texture, tenderness and shelf life||Sodium stearoyl lactylate||Application: Bakery Dairy & Non Dairy Physical...|
|Radiamuls Sorb 2125K||lipophilic surface-active agent||Sorbitan monolaurate||Application: Oils & Fats Physical Form: Solid /...|
|Radiamuls Sorb 2145K||emulsifier; modify crystallisation of fats||Sorbitan monostearate||Application: Oils & Fats Physical Form: Solid|
|Radiamuls Sorb 2156K||lipophilic surface-active agent||Sorbitan mono-oleate||Application: Oils & Fats Physical Form: Liquid|
|Radiamuls Sorb 2162K||/||Sorbitan monostearate||Application: Processing Aids & Others Physical...|