Our groundbreaking cutting edge spray crystallisation technology enables us to produce an innovative novel range of high performance ingredients with unique characteristics ensuring optimum results and a new generation of opportunity for product developers.
These include:
High performance pure fat powders for fast, efficient, easy & effective integration, across both sweet and savoury applications, free flowing additive free REAL pure chocolate powders and cocoa butter crystals, for confectionery, dairy and bakery applications, a specialist range of fat encapsulated of active ingredients, integrated ‘powdered’ roux and controlled thickening systems, specialist ingredients for texture & performance modification in coatings systems and baked goods as well as a range of dispersible & optimized integrated emulsifier/stabiliser systems for enhanced volume, mouthfeel and stability.
Clean label alternative for Datem & SSL emulsifiers
Fully integrated emulsifier stabiliser systems for the ice cream and dairy industries
100% real chocolate powders in stable & free flowing crystal form
Range of speciality fats produced by spray cryo-crystallisation minimising heat damage and giving unique crystallisation characteristics
High performance roux crystals from unique fat & starch mixes.
For control of viscosity, crispness, crunch and texture in batters and coating systems