Emulsifiers are surface-active lipids mainly made from vegetable oils and fats. The raw material and processing conditions used decide the functional properties of emulsifiers. Emulsifiers are used as additives in a wide range of food applications like margarines and baked goods.

 

Emulsifiers affect the texture and mouthfeel of processes foods by modifying surface interactions. As fat is lowered in processed foods, the role that emulsifiers perform becomes extremely important. In many low-fat applications the water level is increased, which increases the need for emulsifiers to prevent components from separating.

 

Unimills supplies for each emulsifier the appropriate fat component.

 

Flaked fats are used in many applications, such as coating material in food and non food. In food application flaked fats are the base for chewing gum, bread improvers and hardstock in semi-liquid margarines. For non food applications flaked fats are used in cosmetics, carrier material, use in waxes and lubricants and the leather industry.

 

Flaked fats are fully hardened fats and contain no trans fatty acids. The flakes have a high melting point of 58-68°C and high oxidative stability.

The flaked fats of Unimills are a perfect solution for companies where there is only limited need for fats with a high smelting point. For easy handling, Unimills supplies the flakes in 25 kg paper bags. Flaked fats can be stored for 3 to 12 months due to its long shelf-life.