SuperLux –
Unique, High Performing
Fat Crystals Supporting Fat Reduction

highly efficient fat crystals

SuperLux, our range of speciality fats, produced by spray cryo-crystallisation creating unique crystallisation characteristics. These free-flowing pure fat crystals are significantly more functional than products produced by more traditional processes (e.g. votator/scraped surface heat exchangers). We offer products with a wide range of slip/melting points to suit a myriad of applications less than 30°C to over 60°C.

All of our Palm products originate from RSPO certified mass balance, or more especially, sustainable segregated sources, however we also have an ever- growing range of non-palm alternatives.

Using SuperLux has many benefits including:

  • Allows a reduction of up to 20-30% of total fat content in many applications due to the fine crystal structure
  • Improved ease of handling & controlled melting due to more uniform and finer size than flaked fat, and hence also easier to use than block fat
  • 100% active pure fat unlike spray dried fat powders based on inactive carriers such as maltodextrins
  • More functional than traditionally produced fats made by SSHE technology (scraped surface heat exchanger process)
  • Improves functionality though ease of use and quick dispersion
  • Vegan Suitable
  • Wide range of melting points 30°C to 60°C allowing tailored products to be made to suit specific applications

 

Plant Based
Pie using SuperLux fat crystals
Cake using SuperLux fat crystals to reduce the fat content

The benefits of using Superlux

 

  • Soups, sauces & dressings: Enhances gloss, mouthfeel, creaminess and viscosity
  • Dry mixes for soups, sauces, drinks, seasonings, spice and flavour blends: Neutral taste profile and improves dispersion
  • Fillings & toppings: Reduces moisture migration, assists shelf life performance
  • Coatings & batters: Improves bite & texture, and improves oven and microwave regeneration performance
  • Bread, bakery, cakes, doughnuts & morning goods: Improves fat utilisation & excellent base for bread improvers
  • Stir fries, snacks and ready meals: Easy to incorporate, can lower total fat content
  • Meat products, pies and pasties: Reduces moisture migration
  • Short crust pastry products: Improves freeze thaw stability, improves shelf-life and reduces greasiness on reheating
  • Desserts & ice cream: Improves texture & heat stability
  • Confectionery gums & candies:  Easy to incorporate
  • Nut butters: Prevents oil separation

In most applications, there is an opportunity to reduce fat levels by using SuperLux

Call us now to request a sample: +44 (0) 1992 577333