BADE ER INDUSTRIAL, SPECIALTY FATS & OILS

We are aware of the unique and special properties of each oil type and we’re here to add value to your products. Aeration, crystallisation, fat reduction, plastification and all-purpose are the five basic properties of fats and oils. With the right emulsifiers you can control these properties to allow you to craft the best margarines.We are at your service with our specially designed emulsifiers for fats and oils for your industrial and specialty needs. Aeration • Supports homogeneous structure in cake margarine and increases volume. • Provides volume increase in puff pastry margarine. • Reduces whipping time. Crystallisation • Increases emulsion stabilization by improving water distribution in margarine. • Fat Reduction • By improving water binding capacity in low fat margarines; • Reduce oil separation. • Provide oil replacement. Plastification • Improve plasticity by providing better lifting and layer structure in dough. All Purpose • Used in margarine and spreadable oils to reduce sandy texture and improve spreadability. • Reduce splashes of water in margarine. • Improve mouthfeel and aroma release in low-fat spreads. We are always here to support your every need to create the perfect product and meet the expectations of your customers…Our R&D and Technical Sales Teams are at your service to answer your questions and support your tailor-made recipes and formulation needs.