Pizza doughs | Liquid margarines | Chewing gum | Dry soups
Ingredient selection is key to producing high quality products. Making a pizza dough or a chewing gum product is all about using the right Prifex® Flaked fat. To meet the needs of consumers, food manufacturers want smart solutions to improve the health characteristics of their food product. Yet, at the same time, they want to keep all of those excellent taste and melting textures. With our experience and manufacturing abilities, we are ready to support you in selecting the right Prifex® Flaked fats for your specific application.
Prifex® Flaked fats are easy to handle, have a long shelf-life and are convenient to use. Typical applications for flakes are those that need easy mixing and dispersal of the fat without lumps or stickiness. From pizza doughs, to dry soups, to chewing gum. All these applications are based on one or more of the following unique characteristics of flaked fats:
Prifex Flaked fats are made from natural vegetable fats with a melting point above 45 °C, which crystallize into stable, solid white flakes. Our flaking technology allows for the use of various natural vegetable fats to make flaked fats. A careful selection of the fatty acid composition and raw materials is needed to get the required functionalities.
Prifex® Flaked fats are made from natural vegetable fats with a melting point above 45 °C, which crystallize into stable, solid white flakes. Our flaking technology allows for the use of various natural vegetable fats to make flaked fats.
The basis of our flaking technology is the careful selection and monitoring of the optimal liquid fat level in the reservoir as well as the drum speed and temperature. Of equal importance is the controlled removal of the crystallisation heat to reach a stable fat crystal form.
There is increasing focus on the health and nutritional benefits of the food we eat. We are aware that healthy food makes an important contribution to our lifestyle. The Prifex 300 and 400 series help to meet this demand with flakes that have lower saturated fat levels with 30% less saturated fat than traditional flakes.
Saturated fat levels and melting point of Prifex series
Consumers prefer a pizza with a light crispy crust, aerated with large bubbles to give the right look, crispiness and mouth feel. Manufacturers of thick pizza crusts want a laminated structure like a croissant without the need to use a dough lamination process. Liquid bulk fats and powders cannot provide this functionality. The limited use of the new innovative Prifex®, added at the end of the dough mixing cycle, creates large air bubbles, which some pizza eaters refer to as ‘flaky crust’. The product of choice is the new Prifex® 301, based on natural unhardened fats; it contains 25 % less saturated fats than fully hardened flakes.
The use of flaked fats in chewing gum helps to keep the gum soft and flexible and delivers optimal flavour release during chewing. Flaked fats allow the manufacture of a good sticky gum base, as the flakes’ high melting point prevents liquid formation during gum moulding. Using limited amounts of the Prifex® 121 or Prifex® 125 in the gum base gives the desired flexibility and flavour release properties to the chewing gum.
Consumers increasingly prefer the use of liquid margarines to cooking oil, as they are more convenient to use at home. Delico® is the European leading brand in hardstocks for margarines and spreads. Our hardstock can be delivered in bulk for liquid margarines. Some liquid margarine manufacturers prefer to use solid flaked fats as hardstock to create a stable network in liquid margarines. For them, we offer Prifex® 124 to form a stable homogeneous liquid margarine convenient for use. In addition, we have developed Prifex® 300, based on natural unhardened fats for stabilizing liquid margarines, with the lowest possible saturated fat level.
The base of most instant soup formulations is a dry mixture of all ingredients. For this process, it is critical to have a solid fat that does not stick and smear during high shear mixing. We developed two specific Prifex® formulations for this application. The traditional Prifex® 125, based on hardened fats, with a melting point of 55°C has a very long shelf-life and good functionality. The new innovative Prifex® 303, based on natural unhardened fats has a melting point of 53 °C and a saturated fat level that is 30% lower.
Ingredient selection is key to producing high quality products. Making a pizza dough or a chewing gum product is all about using the right Prifex flaked fat.
|Traditional flaked fats containing fully hardened fats
|Traditional flaked fats containing fully hardened fats with added natural ingredients
|Premium soft flaked fats based on natural unhardened fats
|Premium delivery system of natural flavours,vitamins and colours based on natural unhardened fats