Nutriswiss’ structured triglycerides can replace palm oil in many formulations
Nutriswiss can provide structured and organic-quality triglycerides (TAGs) for manufacturers wishing to substitute certified organic vegetable substitutes for palm oil in their NPD.
One of Switzerland’s leading specialists, when it comes to sourcing and processing vegetable oils and fats, provides the food industry with natural fats with functional properties that can be adapted to specific applications. Using customised TAGs, for example, palm oil can be replaced by certified organic vegetable alternatives such as shea butter, cocoa butter or coconut oil.
With demand for organic-certified functional oils and fats growing and the the desire to find practical alternatives to palm oil, Nutriswiss wants to be at the forefront of innovative, environmentally friendly solutions.
The functional properties of palm fat (sensory properties, melting point/curve) cannot easily be replaced by other vegetable fats. Cocoa butter and shea butter have a good consumer image but need to be restructured to match palm’s functional properties.
Thanks to a new process and according to customer requirements, Nutriswiss can now develop palm oil-free fats with application-optimised technological properties and melting points of up to 50°C. Among other things, Nutriswiss uses gentle distillation steps to optimise fat alternatives. Depending on the organic label, bio-compliant non-GMO enzymes from natural sources can also be used to replace certain fatty acids in the TAG molecules with others. In addition, all production facilities and purification processes meet the strictest organic quality standards.
Frank Möllering, head of research & development at Nutriswiss, is convinced the TAGs, which are available with organic and Fairtrade certification, offer an ideal alternative to palm fats for food formulations, bakery and confectionery products, as well as for cosmetic and
pharmaceutical applications.
“Thanks to our experience in our own development laboratory, new TAG applications – often inspired by customer requests – are constantly being created.”
Restructured fats based on cocoa butter or coconut fat, for example, offer completely new possibilities for stable bakery and confectionery fillings with good melting properties and significantly reduced fat migration. TAGs can be used as filling fats with optimum melting properties for bars, pralines and pastries. They are also ideal as an attractive alternative to milk fat or butterfat in vegetarian and vegan products. The Nutriswiss team has recently developed TAGs for organic spreads, marinades and seasoning oils on behalf of customers.
Structured triglycerides extend the range of certified organic ingredients as coating waxes and to coat dragees down to the microparticle level.
