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 2549K||No description...||Glyceryl laurate (90%)||Application: Confectionery Processing Aids & Others...|
|Radiamuls MG 2611K||Emulsifier||Mono- and diglycerides||Oils & fats|
|Radiamuls MG 2612K||Emulsifier||Mono- and diglycerides||Bakery - Oils & fats|
|Radiamuls MG 2643K||emulsifier o/w, consistency agent||Glyceryl stearate (60%)||Application: Oils & Fats Dairy & Non Dairy...|
|Radiamuls MG 2644K||emulsifier o/w, consistency agent||Glyceryl stearate (60%)||Application: Oils & Fats Dairy & Non Dairy...|
|Radiamuls MG 2903K||Food emulsifiers, starch complexing agents and aerating...||Mono- and diglycerides||Bakery|
|Radiamuls MG 2905K||No description...||Glycerol mono-oleate||Application: Oils & Fats Physical Form: Paste|
|Radiamuls MG 2908K||Food emulsifier, starch complexing and aerating agent||Mono- and diglycerides||Application: Bakery Oils & Fats Dairy...|
|Radiamuls MG 2909K||Food emulsifiers, starch complexing agents and aerating...||Mono- and diglycerides||Bakery|
|Radiamuls MG 2910K||Food emulsifiers, starch complexing agents and aerating...||Glycerol monostearate 90%||Application: Bakery Oils & Fats Dairy & Non...|