Loders Croklaan Confectionery Fats and Oils
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Coating Fats
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Filling Fats
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Peanut Butter Stabilizers
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How baked goods, nutritional bars, or confections are coated can be critical to a product’s success or failure. In the past, the quality of the coating has been simply measured by organoleptic properties such as taste, texture, and melting profile.

Now however, consumers no longer judge the quality of a product merely on taste. New labeling regulations require that trans fat content, specifically trans and saturated fat levels, be clearly identified on the package. As nutritional and health concerns become critical consumer factors, manufacturers must consider the impact of the coating on the nutrition panel. The product that delivers great taste and a healthy label will have the competitive advantage.