You are here

Oils & Fats

Margarines and spreads are water-in-oil emulsions where additional stabilization is needed. Small quantities of emulsifiers, mainly mono- and diglycerides, are added during the manufacture to obtain fine dispersion of the water. In the production of low-fat spreads, the addition of Polyglycerol polyricinoleate is often recommended to avoid the risk for phase-inversion. Baking margarines and shortenings require not only emulsifiers for stabilization but also for the creaming properties which are essential in the final bakery product.

Take a look at our Radiamuls portfolio including Mono- and diglycerides, Polyglycerol polyricinoleate (PGPR), Polyglycerol esters, Lactem and Sorbitol based esters.

 

color1
Product Name Description Chemical Name Remarks
Radiamuls Citrem 2932K
Emulsifier, anti-spattering agent Citric acid ester of mono and diglycerides Dairy & Non Dairy - Confectionery - Processing Aids &...
Radiamuls Lactem 2950K
Emulsifier Lactic acid ester of mono and diglycerides Bakery - Dairy & Non Dairy  
Radiamuls Lactem 2951K
Emulsifier Lactic acid ester of mono and diglycerides Bakery - Oils & Fats - Dairy & Non Dairy  
Radiamuls MG 2152K
Emulsifier Mono- and diglycerides Oils & Fats - Dairy & Non Dairy - Processing Aids &...
Radiamuls MG 2612K
Emulsifier Mono- and diglycerides Bakery - Oils & Fats - Dairy & Non Dairy
Radiamuls MG 2644K
Emulsifier Mono- and diglycerides Oils & Fats - Dairy & Non Dairy - Confectionery -...
Radiamuls MG 2908K
Emulsifier, starch complexing and aerating agent Mono- and diglycerides Bakery - Oils & Fats - Dairy & Non Dairy
Radiamuls MG 2918K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery - Dairy & Non Dairy - Oils & Fats
Radiamuls MG 2921K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery - Oils & Fats
Radiamuls Poly 2247K
Emulsifier Polyglycerol monostearate Bakery - Oils & Fats

Pages