Oils & Fats Solutions
Margarine Spread
Products
- GLORICH 5050
- GLOMUL PGPR 850
- GLOMUL PGPR 50
Primary Applications
- Full fat margarines
- Tub/ table margarines
- Low fat/ light spreads
- Industrial margarines
Key Benefits
- Improved emulsion stability
- Formation of a stable crystalline structure
- Texture control
- Easier to overwork the fat products
- Optimized flavour release
- Fat melt at approx mouth
Industrial Cake & Cream Margarine
Products
- GLORISE 5410
- CREAMY 15
Primary Applications
- Bakery margarines
- Bakery shortenings
- Bread shortenings
Key Benefits
- Air incorporation and retention within the cake batter
- Improved aeration, water absorption properties, stabilization & mouthfeels
- Increased creaming volume
- Reduced whipping time
- Controlled crystallization
Puff Pastry Margarine
Products
- GLOMUL 4420 B
- GLOMUL 4420 M
- GLOMUL 4420 L
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Sweet puffs
- Puffs
- Paratha
Key Benefits
- Emulsion stabilization
- Effecting crystallization
- Promotes dough formation through crystallization for improved handling properties
- Leading to good plasticity
- Layer separation & excellent expansion
Vegetable Cream
Products
- GLOMUL DS 60
- CREAMY 15
Primary Applications
- Icings
- Biscuits & cookies cream
- Frozen dessert
Key Benefits
- Improve aeration, water absorption properties, palatability, stabilization, overrun, foam stability & firmness
- Control crystallization
- Reduced whipping time
Vegetable Ghee
Products
- GLOFLO 3115
Primary Applications
- Vegetable ghee/Vanaspati
- Prayer oils
Key Benefits
- Pourable during storage (28-35℃)
- Eliminates chilling process
Liquid Shortening
Products
- GLOMUL DS60
- GLOMUL 12RBE
- GLOMUL STS 22
- GLOMUL STS 52
Primary Applications
- Shortenings
Key Benefits
- Prevents oil phase separation
- Improved flowability of shortening
Specialty Fat (CBS/CBR/CBE)
Products
- GLORICH 5052/5022
- GLOMUL PGPR 50
- GLOMUL PGPR850
- GLOCHOC
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bar
- Enrobed confectionary & bakery pieces
- “Easy” & “difficult” chocolate moulds
- Spinning confectionary products
- panning confectionary products
- Chocolate filling
Key Benefits
- Prevent fat blooming on surface of chocolate compound/bar
- Improved glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and