May be used to stabilize fats, fatty derivatives and other forms of edible substances when these are present in a water in oil emulsion. Typical applications include pan release oils, bakery margarine, shortenings, low fat spreads, chocolate etc.

A pan release oil concentrate, consisting of emulsifiers, vegetable oils and preservatives, which can easily be blended on customers’ site, with the addition of water and the use of simple mixing equipment.  Dramatically reduces transport cost.