Production manufactory creams with vegetable oils
Our emulsifiers perform many essential functions in your food products, such as stabilising emulsions, securing the right mouthfeel and product appearance, overcoming raw material variations and extending shelf life. Responsible sourcing The growing population, rising affluence and urbanization lead to increasing global food demand while diets transition towards higher consumption of meat, fruits and vegetables. This evolution adds pressure on natural resources while consumers are becoming more conscious about making responsible food choices. Our emulsifiers are mainly sourced from vegetable oils, such as palm, soybean, rapeseed, sunflower, castor and coconut oil.
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Manufacturer producer - corn oil
Of a variety of fat-and-oil products, a group of solid emulsion fat-and-oil products can be emphasized, including margarines, vegetable-cream and vegetable-fat spreads.
These products were initially developed as an alternative to butter, however, their scope of application has significantly expanded at this stage of development of the food industry. It should be noted that the structure of consumption of solid fat-and-oil products has recently changed with a decrease in the proportion of consumed butter, margarines and spreads as edible products.
The reason for these changes is due to a more attentive attitude of the population towards health and the fulfillment of the recommendations of the health authorities to reduce the consumption of fats, in particular, saturated fats. Despite this fact, the consumption of solid fat-and-oil products on the whole continues to grow. To a certain degree, this is due to the fact that the scope of margarines and spreads is not limited to direct consumption as a sandwich type product. Margarine products are widely used in public catering and in the HoReCa sector, as well as in the confectionery, bakery, canning and other food industries.
The formulation of margarine can include both natural and modified vegetable oils, water, milk and its derivative products, as well as various food supplements. Spreads, in comparison with margarines, have a more plastic consistency. Cream-vegetable and vegetablecream spreads are made of natural and modified vegetable oils, milk fat, cream and butter. Vegetable-fat spreads are obtained from natural or modified vegetable oils with or without the addition of food supplements and other ingredients that make it possible to obtain a stable emulsion [ 10 ].
Being homogeneous in appearance, emulsions consist of two liquids that are practically insoluble in each other. The complete or partial insolubility of the disperse phase in the dispersion medium is a necessary condition for the formation of an emulsion. In fact, all emulsions contain water as one of the phases. The other phase is organic, non-polar, and it is conventionally called "oil. Food emulsions, which include margarines and spreads, are disperse systems formed by two mutually insoluble liquids oil and water , one of which is dispersed in the other in the form of tiny spherical droplets.
The substance of drops is considered a disperse, discrete or internal phase. The substance that constitutes the surrounding liquid is called a dispersive, continuous or external medium.
As a rule, both the aqueous and the oil phase in emulsions are complex systems and are characterized by a multicomponent structure. Thus, the oil phase, or fatty base, in a margarine emulsion is a mixture of transesterified triacylglycerols different in origin and the melting point of hydrogenated fats soybean, sunflower, rapeseed, etc. The aqueous phase, which determines organoleptic properties in margarines, includes flavoring agents, preservatives, citric or lactic acid to enhance microbiological resistance, thickeners, structure-forming agents especially for low-calorie margarines , antioxidants and dyes.
There are two types of emulsions: oil-in-water or first-kind and water-in-oil or second-kind. In oilin-water emulsions, the oil phase is dispersed and the aqueous phase remains continuous. They are denoted as O-W. For example, milk, cream and mayonnaise refer to oil-in-water emulsions. In water-in-oil emulsions, on the contrary, the aqueous phase is dispersed and the fat base remains continuous.
They are denoted as W-O. Margarines are one of the examples of water-in-oil emulsions. Some conditions can lead to an inversion, when there is a transition of one type of emulsion to another. For example, the prolonged mechanical treatment of an emulsion can lead to the coalescence of disperse phase droplets, and the liquid of the dispersion medium is crushed into droplets and dispersed in a newly formed dispersion medium by itself [ 9 ].
In addition, emulsions are classified according to the concentration of the disperse phase. In dilute emulsions , the proportion of the disperse phase is up to 0. They belong to highly-dispersive emulsions, the droplets of the disperse phase in these emulsions have a spherical shape and their diameter is about nm.
In concentrated emulsions , the amount of the disperse phase is from 0. In emulsions with the specified concentration, the maximum content of spherical undeformed droplets is possible. They usually have deformed droplets, in which case the disperse phase therein can often turn into thin layers. In some cases, with a high degree of polydispersity in highly concentrated emulsions, the spherical shape of particles remains unchanged. Due to polydispersity, small droplets fill the spaces between large spherical particles.
It is possible to create mixed emulsions [ 10 ]. In food production, concentrated and highly concentrated emulsions that need an increase in the aggregative stability for a long time are as a rule obtained.
This is achieved by adding special emulsifying agents which are various natural or synthetic compounds. Most often, these are the substances that are soluble in one of the phases. Insoluble solids are also used in a finely disperse form. The first group of emulsifying substances is more extensive and is more often used in practice, surfactants hold a unique position therein [ 1 , 2 , 3 ].
The process of formation of an emulsion and its end-use properties depend on such factors as the surface tension of the phases and the interfacial tension of the heterogeneous system. Surface tension is the most important parameter that determines the stability of an emulsion. The decrease in surface tension provides an increase in the stability of the system [ 6 ]. It is known that the decrease in interfacial tension is a consequence of a special surface phenomenon called adsorption.
During adsorption, the emulsifier should easily transfer from the volume to the surface layer and, moreover, retain and concentrate in the surface layer. Low molecular substances called diphilic or amphiphilic ones that consist of various functional parts usually have such properties. The irreversible character of adsorption causes the high stability of emulsions. The emulsifying ability of a surfactant is specified by the presence of hydrophobic and hydrophilic functional groups.
The hydrophilic part of an emulsifier molecule is usually hydroxyl, carboxyl, phosphatide, nitrogen, ester and other groups that have a significant dipole moment and are capable of forming hydrogen bonds with water molecules. The hydrophobic part in a surfactant molecule is a hydrocarbon radical which does not usually contain the atoms capable of forming hydrogen bonds and is insoluble in water. Most often, these are the hydrocarbon radicals of fatty acids, usually palmitic C 16 : 0 , stearic C 18 : 0 or other saturated high molecular weight long-chain fatty acids.
Medium-chain fatty acids such as lauric C 12 : 0 and myristic C 14 : 0 are undesirable in the composition of emulsifiers due to their low resistance to hydrolysis, which can lead to an unpleasant foreign taste of the finished product.
The presence of unsaturated fatty acids oleinic C 18 : 1 , linoleic C 18 : 2 and linolenic C 18 : 3 in an emulsifier is also undesirable since they are easily oxidized. Phospholipids phosphatidylcholine, phosphatidylserine, dimethylethanolamine, phosphatidylethanolamine, phosphatidic acids, etc. Emulsifying properties are also characteristic of proteins the molecules of which include hydrophobic and hydrophilic fragments.
Obtaining an oil-in-water or water-in-oil emulsion depends on the type of emulsifier and a method for its addition. When obtaining an oil-in-water emulsion, the oil phase is introduced into the aqueous phase in small portions. The emulsifier is dissolved in the aqueous or in the oil phase before application. Waterin-oil emulsions are obtained by adding the aqueous phase to the oil solution of the emulsifier.
This condition is only feasible when adding a small amount of the disperse phase, otherwise the phases can be reversed and the emulsion can be stratified [ 5 ]. The hydrophilic-lipophilic balance number HLB number of an emulsifier can be a measure of its affinity with oil or water.
The term "hydrophiliclipophilic balance" was first proposed by Clayton and related to the ratio of the hydrophilic and hydrophobic lipophilic parts of a molecule of a diphilic surfactant.
The hydrophilic properties are determined by the interaction of the polar group of an emulsifier with water, and the lipophilic properties are determined by the interaction of a non-polar surfactant fragment with oil.
Since the determination of the HLB number is a simpler method than the relatively accurate determination of the geometric and surfactant distribution factors in the miscible phases, the HLB number is currently an important factor in choosing an emulsifying system for a certain type of emulsion. Table 1 shows the dependence of the type of emulsion being formed on the proportion of hydrophilic groups in an emulsifier molecule.
Table 1. Dependence of the type of emulsion on the structure of an emulsifier An important factor to determine the type of emulsion being formed is the solubility or dispersibility of an emulsifier in the fat or aqueous phase. According to the Bancroft rule, fat-soluble, or dispersible in fat emulsifiers, the HLB values of which range from 2 to 6, form water-in-oil emulsions. Water-soluble or water dispersible emulsifiers, having high HLB values — from The use of these emulsifiers makes it possible to form the mixtures of immiscible phases — oil and water — and keep them uniform.
An important property that differs emulsifiers from the other classes of food supplements is surface activity that can be developed in different ways.
The most demanded functions of surfactants are: emulsification which allows us to obtain qualitative, stable emulsions and aerating and stabilizing whipped systems by interacting with other food substances, such as proteins and carbohydrates. In addition, surfactants make it possible to intensify the process of oil and fat crystallization being crystallization centers and controlling fat particle agglomeration.
The emulsifying compositions that comprise phospholipids contribute to an increase in the thermal stability of fat-and-oil products for baking and frying, preventing splashing. Having antioxidant properties, phospholipids also provide the high resistance of fat-and-oil products during storage. In addition to the main purpose — to stabilize an emulsion, emulsifiers help to improve the plasticity of margarines and spreads, and in the production of margarines for bakery they provide some specific properties of products, for example, they increase crumb porosity and the volume of the finished product.
The features of the food system being created and the technological tasks set determine the choice of a specific emulsifier. Preference should be given to an emulsifying supplement the technological functions of which will provide the best technological effect with the minimal risk of its application. The domestic industry produces a wide range of mono- and diglycerides that differ from each other in a number of indicators, the main of which are the melting point and the iodine index that characterize an unsaturation degree.
The technology of manufacturing emulsion fatand-oil products, including low-fat products, includes obtaining a highly-dispersive water-in-oil emulsion by emulsifying a mixture of vegetable oils and fats with dairy and other raw materials. In this case, the product must have a uniform, plastic and dense consistency, a clear, pronounced flavor or the flavor of the used filler. The presence of free vegetable oil or water in a product worsens not only its consumer characteristics, but also reduces the microbiological resistance of a product during storage.
The fat base of fat-and-oil emulsion products as well as spreads and margarines is a multicomponent mixture of natural or modified fats and oils with various physicochemical properties: the content of solid triglycerides, the melting point and hardness. It is these factors that determine the structural and rheological characteristics of the finished product.
In fact, it is not so much an emulsion as a dispersion of water droplets in a semi-solid fat-and-oil phase containing liquid oil and fat crystals [ 6 ]. The margarine emulsion production process requires considerable energy to reduce the size of disperse phase droplets in order to increase the interface between the two phases: aqueous and fat.
A margarine emulsion is left in the liquid state for a short time to be treated using full-time margarine production lines only at the stages before entering the cooler votator or combinator where the fat base is simultaneously crystallized and emulsified.
A margarine emulsion does not require high resistance to coalescence since water droplets are fixed in a semisolid fat phase upon cooling. The size of water phase droplets affects the organoleptic and microbiological indicators. The uniformity of droplet size distribution is also affected by the nature of the emulsifier used.
Its role is to reduce the interfacial tension between the fat and aqueous phases, which usually leads to a decrease in the size of water droplets, as well as a more uniform distribution of droplets in size. For this purpose, lipophilic emulsifiers are usually used: distilled monoglycerides containing highmolecular fatty acids C 16 : 0 —C 18 : 0 in combination with refined soya lecithin. Depending on the purpose, margarines are divided into solid, soft and liquid ones.
Soft margarines are mainly used in home cooking and in public catering. Liquid ones — for baking, in home cooking, for making bakery and confectionery products, as well as for frying in fast food stores.
Aboca products come in a vast array of presentations. The production plant has innovative machinery, generally of pharmaceutical grade, and works at every stage to ensure top quality and reproducibility of the production processes, always under constant monitoring by the Quality Area. Our herbal teas, produced by infusion, are obtained either using only one drug, or blending several drugs in a single semi-processed product, possibly adding freeze-dried extracts and essential oils. Fluids are prepared day by day, using technologically advanced installations dissolvers, turbo emulsifiers, stirrers, etc. After staying at this temperature, the product is cooled, labelled and boxed.
These guidelines are intended to provide a broad framework permitting the development of more specific group or individual standards, according to the requirements of individual countries. Fat spread: A fat spread is a food in the form of an emulsion mainly of the water-in-oil type , comprising principally an aqueous phase and edible fats and oils. Edible fats and oils: Foodstuffs mainly composed of triglycerides of fatty acids. They are of vegetable, animal, milk or marine origin.
What requirements should vegetable oils comply with to be allowed on the European market?
After completing his primary and secondary education in various provinces of Turkey, he graduated from Ege University Food Engineering Department in After working as the Manufacturing Chief for End Products at the same company, he gained considerable experience as an International Operations Manager within the scope of overseas projects. Its main objective is to operate in consulting, effective management models, productivity studies and efficiency processes with efficient costing within the food industry, especially in the Consumable Oil sector. Along with that, final product import and transit sales are among the main business activities especially for the Middle East and African markets. Particularly with the achievements of 23 years of accumulation, it operates within the scope of turnkey production lines, production machines, machine evaluation and again turnkey projects. Our company has been operating at every stage of the process in the food industry and has established the principle of working as a long term solution provider in the relationships established with all its business partners. Especially thanks to the active producer network, safe working principle and experienced team, it has made a commitment to keep customer satisfaction in the forefront by supplying all the raw materials, products and end products that this sector needs in a timely, cheap and quality manner. Besides trading activities, it has earned considerable achievements in the areas of "machine manufacturing, consulting and turn-key production facility", reflecting the same confidence, quality and experience to the process. Again in the future, it will continue to give service at the best quality without interrupting their work with valued partners and with the most appropriate pricing.
Fabio PRODUKT | Production of vegetable oils
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Salad and cooking oils, salad dressings, mayonnaise, deep frying oils, margarines and spreads, chocolate fats, ice cream fats, bakery fats, confectionery filling and coating fats, vegetable fats for dairy products and fats for infant nutrition are some of the widely available products that are based entirely on fats and oils or contain fat or oil as a principal ingredient. Many of these products also are sold in commercial quantities to food processors, snack food manufacturers, bakeries and restaurants. Salad and cooking oils are prepared from vegetable oils that are refined, bleached, deodorized, and sometimes de-waxed or lightly hydrogenated and winterised.
VIETNAM VEGETABLE OILS INDUSTRY CORPORATION – ACTING AS JOINT STOCK COMPANY
Of a variety of fat-and-oil products, a group of solid emulsion fat-and-oil products can be emphasized, including margarines, vegetable-cream and vegetable-fat spreads. These products were initially developed as an alternative to butter, however, their scope of application has significantly expanded at this stage of development of the food industry. It should be noted that the structure of consumption of solid fat-and-oil products has recently changed with a decrease in the proportion of consumed butter, margarines and spreads as edible products.
Food safety is the basis of legislative and additional requirements for vegetable oils. Labelling requirements also deserve special attention, especially for exporters of finished products. The growing importance of organic and fair trade schemes on the European market has made certification essential in niche segments. Here you can find requirements you must meet when marketing your products in Europe. Pay attention to the indications of which products are concerned per requirement described.
Adams Vegetable Oil
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Recently, the trend of going back to the roots, simple components and non-invasive procedures has been popular in the cosmetics industry. It is the reason for the sudden interest in raw materials obtained directly from nature and used to produce natural cosmetics. Information on the composition of a particular cosmetic is placed on the label on the packaging.
Refine your search. Manufacturer producer - corn oil. Our olive oils come from our own olive groves. As regards seed oils , we offer refined winterised sunflower oil and corn and rapeseed oil.
Cooking oil consists of edible vegetable oils derived from olives, peanuts, and safflowers, to name just a few of the many plants that are used. Liquid at room temperature, cooking oils are sometimes added during the preparation of processed foods. They are also used to fry foods and to make salad dressing. People in many regions began to process vegetable oils thousands of years ago, utilizing whatever food stuffs they had on hand to obtain oils for a variety of cooking purposes.
Refine your search Locate the companies on a map. Private Enterprise "Viktor and K" launched its commercial mayonnaise and sunflower oil production back in Over the entire business history of the company, we have owed our success and ongoing Vlasivka, Svitlovodsk, Kirovograd Region. Contact this company. Our Oil extraction plant is already equipped with modern equipment of the world leading producers, which is notable for energy-saving and minimizes harmful influence on
Vegetable oils , or vegetable fats , are oils extracted from seeds, or less often, from other parts of fruits. Like animal fats , vegetable fats are mixtures of triglycerides. Olive oil , palm oil , and rice bran oil are examples of fats from other parts of fruits.