Aeration, crystallisation, fat reduction and plastification: If you can control these four basic properties, then you can craft your margarine and shortening products to meet almost any requirement.

We help customers optimize:

• Emulsion stability
• Product performance
• Shelf-life stability
• Production costs
• Process flows
• Ingredient composition: non-GMO, no trans-fats and no allergens

We have about 100 different emulsifiers for oils and fats. Go to the “Sauces and Dressings” and “Margarines” sections for specific information on these products.

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For more information about the products, contact a Meld commercial advisor.