What are edible oils?
Commercial food producers use Brenntag fats and oils as emulsifiers or the oil in an emulsion. Emulsions consist of oil suspended in water or water suspended in oil. Water and oil naturally separate without the addition of an emulsifier. Ingredients like lecithin attract both oil and water molecules. This dual attraction keeps an emulsion blended together. Food items such as ice cream, dressings, sauces, and margarine retain their structure thanks to emulsifiers.
Alternative fat emulsions reduce the fat content of food without compromising its quality. Water-in-oil-in-water emulsions replace some of the fat molecules with water molecules. In the hetero-aggregation process, oil droplets get coated with emulsifiers of opposite charges. They mix together to create a product with high viscosity and low fat. The nutraceutical industry uses many alternative fat emulsions to deliver nutrients.
Producers achieve a variety of results using different approaches to adding fat ingredients. Many fats enrich a food product's flavor. Certain oils emulsify to create margarine and spreads. Essential fatty acids make foods and supplements more nutritious.
Brenntag offers edible oils such as:
- Apricot Kernal
- Macadamia Nut
- Shea Butter
- Palm Oil
- Extra Virgin Olive Oil
- Pomace Olive Oil
- Deep Frying Oil
- Moringa Oil
Brenntag Food & Nutrition knows the importance of creating a well-balanced product — from maintaining taste to texture, appearance, and shelf life. We’ve built a reputation for partnering with manufacturers that only produce the highest-quality products. Contact us today with any questions you may have about edible oils, or any of our other products. We're more than happy to help.