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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

AXIMUL F233

AXIMUL F233 is a vegetable derived grade glycerol mono oleate with certification of both halal & kosher & RSPO. AXIMUL F233 function as an emulsion foaming agent and antifoaming agent, displays with the key feature of no taste and can be used as an extrusion aid. AXIMUL F233 can be used in the applications of whipped toppings, sugar industry, powdered milk and cakes.

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AXIMUL F233

Aximul F233 is a vegetable-derived grade glycerol monooleate; that acts as an emulsifier and anti-foaming agent. It is also Halal and Kosher certified. Aximul F233 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F233 is highly capable of being used in the production of whipped toppings: Promotes protein desorption and fat crystal formation enabling whipped topping to aerate with a stabilised structure, sugar industry: Antifoam/defoaming, powdered milk: Antifoam/defoaming, cakes: Texture refinement.

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AXIMUL F236

Aximul F236 is a vegetable-based Sodium Oleyl Lactylate with an RSPO certified sustainable palm oil via a mass balance supply chain model. Aximul F236 is the ionic emulsifier, which offers the great benefits of Dough strengthening, Crumb softening and structure development, Anti-staling & Softener. Aximul F236 is highly capable of being used in the application of baked goods, yeast-raised doughs, icing, cream fillings and pudding production.

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Palsgaard® PGPR 4190

Palsgaard® PGPR 4190 is a polyglycerol polyricinoleate (PGPR) with unique functional properties. Palsgaard® PGPR 4190 is specially designed to reduce the Casson yield value and plastic viscosity in chocolate and compound products. As Palsgaard® PGPR 4190 is mainly reducing the yield value it is usually used in combination with ammonium phosphatide (Palsgaard® AMP 4455) or lecithin to achieve optimal results. The unique functionality enables production of very low-fat chocolates.

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