Alternatives to palm oil and innovative solutions for the chocolate and food industry and for technical applications in the cosmetics industry
Sustainable and high quality products for fat-based formulations thanks to structured triglycerides.
The increasing demand for organic nougat creams and fillings in chocolate has intensified the search for alternatives to palm oil. In this context, structured triglycerides prove to be a promising solution.
Structured triglycerides offer the flexibility and technological properties needed to replace palm oil in confectionery and chocolate products. They present a promising opportunity to enhance the quality of chocolate confectionery. Palm oil is being replaced by certified vegetable alternatives such as shea, cocoa butter or coconut oil. Our developed methods enable the production of palm oil-free products with the highest quality standards. Through the innovative restructuring of triglycerides, the desired mouthfeel and stability of the products are improved.
The advantage of structured triacylglycerols (TAGs) is that they offer a wide range of applications: from filling fats for bars to chocolate fillings and spreads, all without compromising on taste or stability. This also represents an ideal extension of possibilities for technical applications in the cosmetics industry.
