Emulsifiers and stabilizers can help you improve aeration, crystallisation, fat reduction and plastification to make margarines meet any requirement:

We help customers optimize:

• Emulsion stability
• Good frying properties
• Spreading capacity
• Improved spreadability directly from the refrigerator
• Long shelf-life stability in low and very low fat spreads
• Good lamination and expansion in the laminated baked pastry
• Liquid margarine
• No oiling out
• Cost reduction
• Volume and softness in pastry systems and bread
• Lecithin-free solutions
• Trans fat free recipes

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