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In recent years, one of the biggest issues concerning the use of fats has been that of
trans
fatty acids. To help manufacturers overcome these issues Loders Croklaan has developed a range of options which are summarised in this article.
Trans fatty acids
Change region
Select by:
Brands/Categories
Bakery Shortenings
Betapol
CLSP - Coating Fats
Coberine
DurEm - Emulsifiers
DurFax - Emulsifiers
Durkex - High Stability Oils
DurTan - Emulsifiers
Emulsified Shortenings
Emulsifiers - Lactylated Esters
Emulsifiers - Mono- and Diglycerides
Emulsifiers - Polyglycerol Esters
Emulsifiers - Propylene Glycol Esters
Emulsifiers - Sorbitan Esters and Ethoxylates
Freedom - Coating Fats
High Performance Emulsifiers
Marbase - Margarine Base Oils
Palm oil
Paramount - Coating Fats
Pastry Fats
Perflex - Emulsified Shortenings
Revel - Stearines
SansTrans - Bakery Fats and Oils
Santone - Emulsifiers
Sta-Set - Structuring Fats
Stearine - Structuring Fats
Or:
Applications
Anti-Dusting Oils
Bakery Fats
Bakery Shortenings
Cake Shortenings
Chocolate and other coatings
Coating Fats
Donut Frying Shortenings
Emulsifiers
Emulsifiers - Mono and Diglycerides
Emulsifiers - Polyglycerol Esters
Emulsifiers - Sorbitian Esters and Ethoxylates
Filling Fats
Frying Fats and Oils
High Stability Oils
Infant Formulas
Margarines
Moisture Barriers
Pastry Fats
Peanut Butter Stabilizers
Pie Shortenings
Prepared Foods
Shortenings
Specialty fat
Structuring Fats
Or:
Segments
Bakery
Confectionery
Dairy
Flavor and Color Carriers
Food Service
Food Service Fats and Oils
Infant Nutrition
Snack Food
Snack Food Fats and Oils
Trans-Free Fats