Emulsifiers, Fat & Oils
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AAK: Non-Hydro Solutions

AAK’s new website helps product developers with their formulations challenges
July 17, 2016
AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, has launched a new website, www.BetterwithAAK.com.
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AAK provides customers with successful, non-hydro whipped toppings solutions

Formulating Food with Fats

Prepared Foods’ R&D Application Seminar speaker presents solution to complex whipped topping formulation
July 15, 2016

AAK, a leading global manufacturer of high value-adding specialty vegetable fats, presented “Formulating Whipped Toppings with Non-Hydro Fats” at Prepared Foods’ R&D Applications Seminar, Chicago.


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Naturally fat-rich foods always have been a healthy part of the human diet

Fats for Health

Dietary fats and their components are not only not to be shunned, they are critical to survival
Mark Anthony PhD
July 14, 2016

By now, there should be no question that many fat-rich foods are excellent additions to a healthy diet.


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Corbion: Sweet Goods Solution

Corbion invests in Illinois plant to offer PGME
June 20, 2016
Corbion, a North American market leader in emulsifiers for bread, is expanding its Dolton, Ill., facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.
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Boulder Canyon Expands Better-For-You Chip Line

New varieties are cooked in avocado, coconut and olive oils
May 12, 2016
The chips become available at select grocery and natural food stores nationwide this month with a suggested retail price of $3.49 per 5.25-ounce bag.
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Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong
Judi Adams, leading expert on grains and whole grains marketing and applications
Judi Adams MS, RDN
May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.


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Cargill: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.
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Palsgaard: Sustainable Solutions

Palsgaard using IFT to showcase sustainable emulsifiers that help formulators remove trans fats in bakery and margarine applications
May 4, 2016
The United States Food & Drug Administration has determined that partially hydrogenated oils, which contain trans fats, are not “generally recognized as safe” and have set a three-year limit for their removal from all processed foods effective from June 16 2015.
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AAK: Non-Hydro Fillings

AAK’s new Confao™ non-hydro fillings address confection challenges
March 23, 2016
AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, is providing solutions to the industry’s latest challenge: non-hydro fillings for confection.
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Palsgaard: Sustainable Emulsifiers

Palsgaard A/S can deliver a broad range of emulsifiers based on segregated certified palm oil
March 16, 2016
Palsgaard A/S, inventor of the modern commercial emulsifier, also leads the way in sustainable palm oil consumption. The company is sharing its experiences to help others understand what is required via www.palsgaard.com/sustainable-emulsifiers/
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