Functional contributions in flavor, texture, structure, and performance

We offer a selected range of functional lipids, oils, and fats for industrial applications in baking, meat products, sauces, confectionery, and dairy. Our ingredients provide smoothness, structure, flavor, and key technological properties for stable, high-performance formulations.

Olive Oil

• Function: Premium nutritional and sensory contribution
• Applications: Sauces, gourmet products, fine bakery
• Advantages: Healthy profile, ideal for clean label products

Canola Oil

• Function: Healthy and neutral fat source
• Applications: Baked goods, beverages, confectionery
• Advantages: Low in saturated fats, good oxidative stability

Soybean Oil

• Function: Emulsion, smoothness, and texture
• Applications: Margarines, baked goods, mayonnaise
• Advantages: Versatility, performance, and cost efficiency

Palm Oil

• Function: Structure, body, and stability
• Applications: Fillings, confectionery, cookies, frying
• Advantages: High heat resistance, solid functionality

Shortening (Vegetable Fats)

• Function: Aeration, plasticity, volume, and texture
• Applications: Bakery, pastry, laminated products
• Advantages: Soft and fluffy texture, baking resistance

AMF – Anhydrous Milk Fat

• Function: Authentic flavor, creamy texture, and nutritional value
• Applications: Dairy, ice cream, premium bakery
• Advantages: 100% natural dairy profile, no moisture