| Coris G | Lasenor | Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing spla...view more Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing splattering in frying margarines. This product is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Suggested dosages are this product are 0,2 – 0,5%. Coris G can be used in fatty products and in margarines with a low content of fat. view less | |
| Coris PH/N | Lasenor | Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a c...view more Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a characteristic smell. This product is a food emulsifier with hydrophilic character (HLB approx. 11), that has high stabilising properties for oil in water emulsions, which prevents spattering in frying margarines. It is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Recommended dosage is 0,2 – 0,5%. Coris PH/N can be used in fatty products and in margarines with a low content of fat. view less | |
| Dur-Em™ 117 | Loders Croklaan | Dur-Em™ 117 is a mono- and diglyceride emulsifier that is derived from vegetable oils. It may be suitable for the use in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, ...view more Dur-Em™ 117 is a mono- and diglyceride emulsifier that is derived from vegetable oils. It may be suitable for the use in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durem™ 114 | Loders Croklaan | Durem™ 114 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products...view more Durem™ 114 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durem™ 204 | Loders Croklaan | Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from t...view more Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durem™ 207 | Loders Croklaan | Durem™ 207 mono- and diglyceride emulsifier is derived from vegetable oils. It is functional in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. ...view more Durem™ 207 mono- and diglyceride emulsifier is derived from vegetable oils. It is functional in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| N-DULGE® C1 | Ingredion | N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE C1 is therefor...view more N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE C1 is therefore an effective fat mimetic in low fat applications, enabling food manufacturers to create low fat products with the same body, mouthcoating and meltaway as their full fat equivalents. view less | |
| N-DULGE® C2 | Ingredion | N-DULGE® C2 is a co-texturiser designed to deliver a unique oily and smooth sensation in less viscous, high moisture food systems. It allows food manufacturers to improve existing products and / or create new low fat products with the same mouthcoating an...view more N-DULGE® C2 is a co-texturiser designed to deliver a unique oily and smooth sensation in less viscous, high moisture food systems. It allows food manufacturers to improve existing products and / or create new low fat products with the same mouthcoating and oral meltaway profiles as their full fat equivalents. N-DULGE C2 is a unique tool for oil replacement. view less | |
| N-DULGE® CA1 | Ingredion | N-DULGE® CA1 is a unique co-texturiser designed to develop relatively firm textures with excellent mouthcoating properties resulting typically in very creamy textures with a long-lasting even meltaway. It can be widely used across high, medium and low moi...view more N-DULGE® CA1 is a unique co-texturiser designed to develop relatively firm textures with excellent mouthcoating properties resulting typically in very creamy textures with a long-lasting even meltaway. It can be widely used across high, medium and low moisture applications. Due to its unique rheological and structural properties it can also be used to develop more spreadable and squeezable low fat textures that can resemble those of a cream cheese and/or a peanut butter. view less | |
| N-DULGE® SA1 | Ingredion | N-DULGE® SA1 is a versatile and unique co-texturiser and fat replacer. Applications include both high and low moisture products. The ingredient is a valuable texture differentiation tool which effectively provides consumer friendly textural attributes suc...view more N-DULGE® SA1 is a versatile and unique co-texturiser and fat replacer. Applications include both high and low moisture products. The ingredient is a valuable texture differentiation tool which effectively provides consumer friendly textural attributes such as creaminess and meltaway. N-DULGE SA1 is especially suitable for low fat applications where it is desirable to mimic the structure and meltaway of soft fats. Due to its unique rheological and structural properties it is easy to develop cuttable textures resembling those of a fast melting dairy flan or spreadable textures, such as that of a chocolate spread. N-DULGE SA1 can also be used in other applications, including low fat baked goods and snacks, where the ingredient helps to shape perceptions of freshness, hardness. view less | |
| Verol IG 90 | Lasenor | Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC fo...view more Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol IG 90 can be used in caramels and margarine production. In caramels and toffees this emulsifier can reduce the stickiness and also reduce the sugar crystallisation (dosage of 0,1-0,3%). In margarine it improves the stability of the water-in-oil emulsion and can be used in low-fat spreads at dosages of 0,5-1%, in cream margarines (0,2-0,4%) and in cake margarines (0,5-1%). view less | |
| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...view more Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. view less | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...view more Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. view less | |
| Verol PR | Lasenor | Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high tempe...view more Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high temperatures. The product can be used in chocolate and coatings in dosages of 0,1-0,3% based on total product. view less |
