Our Cegepal® functional fat powders simplify the incorporation of fat in all kinds of powdered formulations, convenience foods and functional nutrition products.
Consumers are increasingly aware of the negative effects of saturated and trans-fatty acids. Nevertheless, the convenient preparation of delicious tasting meals and desserts is becoming more and more important.
Our Cegepal® products are used in all manufacturing processes where time is key. Especially in professional sectors, for example catering or canteens, providing a large number of servings within a short time is a necessity. Our Cegepal® significantly simplifies the production of soups, desserts and many other products. The easy and fast solubility of Cegepal® in water-based systems saves time and simplifies the overall handling process.
Cegepal® specialty fat powders are designed for powder mixes that require a high content of unsaturated fatty acids. Derived from sunflower or rapeseed oil, our fat powders contain a high proportion of mono- and polyunsaturated fatty acids. The intake of these fatty acids is essential because they are needed for several metabolic processes and cannot be produced within the body.
One of our specialty fat powders, is Cegepal® TG 187 CB, contains non-hydrogenated sunflower oil and is especially suitable for dietetic food and other powdered food applications which require optimized fatty acid profiles.
Advantages of our specialty fat powder product range include:
Our Delios® S powder is a premium product including high amounts of medium-chain triglycerides for sports nutrition and dietetic food.
Cegepal® VF HC 77 is ideal for use in desserts such as pudding, ice cream or cream soups. Due to the extremely fine dispersion of fat, VF HC 77 significantly improves creaminess, even in reduced dosages. The cold-dispersible powder is odor-free, neutral in taste and improves the organoleptic properties, creaminess and mouthfeel of the final product.
Our Cegepal® fat powder range lets manufacturers easily incorporate fat into powdered formulations, while also allowing them to promote their products with improved nutritional values. Cegepal® enhances the creamy texture of soups, sauces, filling creams, bakery creams, puddings, ice creams and other desserts.
Disclaimer: The data contained in this publication are based on our current knowledge and experience. In view of the many factors that may affect processing and application of our product, these data do not relieve processors from carrying out their own investigations and tests; neither do these data imply any guarantee of certain properties, nor the suitability of the product for a specific purpose. Any descriptions, drawings, photographs, data, proportions, weights, etc. given herein may change without prior information and do not constitute the agreed contractual quality of the product. It is the responsibility of the recipient of our products to ensure that any proprietary rights and existing laws and legislations are observed.
|Cegepal® TG 187 CB||Information & Certificates|
|Cegepal® VF-HC 77||Information & Certificates|