SSL – Sodium Stearyl Lactylate
Applications: Sodium stearoyl-2-lactylate is an emulsifier with a very high hydrophilic-lipophilic balance (HLB) and is therefore an excellent emulsifier for fat-in-water emulsions. It also functions as a humectant. It finds widespread application in baked goods, liqueurs, cereals, chewing gum, desserts, and powdered beverage mixes. Stearoyl-2-lactylates are found in the majority of manufactured breads, buns, wraps and tortillas, and many similar bread-based products. Because of its efficiency as an emulsifier, it is possible to use less of it than other similar additives; for example, it can be used in quantities only a tenth as large as soya-based emulsifiers.
Dosage: S.S.L. would be stored cool and dry. A storage temperature below 20oC isrecommended. Above 20oC caking may occur.
Packing: 25 KG PB Bags.
GMS – Glycerol Monostearate
Applications: GMS is an organic molecule used as an emulsifier – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products. GMS is largely used in baking preparations to add “body” to the food. It isresponsible for giving ice cream and whipped cream its smooth texture. GMS is one of the most commonly used emulsifiers in the food processing and can be found in, amongst other foods, sausages, pasta, sauces, powder soups, breads, bread crumbs, cake mixes, muffin mixes, hot-chocolate mixes, aerosol creams, shaped crisps, rice puffs, quick custard mixes, packet dessert toppings, dehydrated potato, pudding mixes, sterilised, pasteurised and UHT cream, low-calorie cream, pasteurised low-fat cream, margarine, low fat spreads, and ice cream. Used where the foaming power of egg protein needs to be retained in the presence of fat as a starch-complexing agent, and as an aerating agent. GMS is used in breads as a softening agent and in milk spray drying.
Dosage: The dosage will vary as per specific requirements and recipes.
Packing: Packed into 25kg PE bag
Palm Kernel Olien – PKO
Applications: RDB Palm Kernel Olien can be used to replace dairy cream used in the production of ice-cream. It can also be used to produce various types of chocolate coatings.
Dosage: Varies according to the usage of the product.
Packing: Packed into 20kg Bag in Box
Pan Release Agent
Applications: SELO-Eezy Out is used in the baking industry to grease baking trays to avoidbread and baked goods from sticking to the baking tray.
Dosage: There are two types of Pan Release Oil, namely:Thin Pan Release Oil is applied by using a spray deviceThick Pan Release Oil is applied by using a sponge, cloth or brush
Packing: Packed into 20kg Bag in Box
Polyglycerol Polyricinoleate (PGPR)
Application: Reduces viscosity and improves the flow properties in chocolate coatings.
Acts as a very stable emulsifying agent
Applications: Powder fat is mainly used in food products which require ‘dry’ ingredients such as premixes for the baking industry. Powder Fat can also be used as an alternative to ‘wet’ fat or shortenings used in the production of bread. Although more expensive on a per kilogram basis, if taken into account the substantial time saving on dough mixing and subsequent higher volumes of production, then powder fat will result in an overall saving.
Dosage: The dosage will vary as per specific requirements and recipes, if using the powder fat as an alternative to ‘wet’ fat or shortenings the dosage ratio can range from 1:1 to 0.8:1 respectively.When comparing to other Powder Fats of total fat matter/content less than 99%, dosages should be reduced in ratio to the other Powder Fats respective total fat matter/content.
Packing: Packed into 25kg bag with WPP inner lining.
Fractionated RBD (Palmolein), Deep frying Oil
Product: White and Yellow Margarine
Description: Palm Oil Blend – Vegetable Based White Industrial Margarine
Application: Biscuits / Cakes / Confectionery / Creaming / Baking
Allergen Information: May Contain Soya (Lecithin) (E322)
Shelf Life: Approx. 6 Months Under Correct Storage Conditions
Storage Conditions: 18 – 20 ºC, Sealed and Away from Direct Sunlight or Heat
Description: A hard fat with off-white to creamish colour having a firm but pliable consistency
Composition: A blend of refined, bleached deodorized oil and fats (palm fruit and palm seed) and other ingredients including water, salt, emulsifiers, preservatives (sodium benzoate),beta-carotene, citric acid, butter flavour and antioxidants.
Application: This product is suitable for use in the industrial & food service applications. It is specifically designed as a laminate in the puff pastry manufacturing process.
Appearance: A hard fat with off-white to creamish colour
Odor: buttery odour
Taste: Typical non-offensive buttery taste, free from of off flavours
Packaging: 10 x 2.5kg slabs wrapped with plastic inner liner protected by an outer corrugated
240 blocks x 4kg wrapped wrapped with plastic inner liner protected by an outer
Selo S1 – Palm Fat
Applications: SELO-S1 is a solid vegetable fat ideal for use in Biscuits as well as Premium Bread.
Dosage: Dosage varies depending upon the usage of the product. If comparing to other vegetable fats of 99% solid fat content then generally the dosage should be at a 1:1 ratio.
Packing: Packed into 20Kg cartons.
Selo S2 – Palm Fat
Applications: SELO-S2 is a palm stearin fat ideal for use in Biscuits as well as for use in Bread.
Dosage: The dosage would vary depending upon the usage of the product. If comparing to other vegetable fats of 00% solid fat content then generally the dosage should be at a 1:1 ratio.
Packing: Packed into 20 or 25Kg cartons.