Oils & Fats Solutions
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GSI offers a broad range of functional emulsifier blends for use in margarines, shortenings, ghees and other lipid products. Our expertise team will help you to optimize your emulsifers and fat compositions, and your production processing as well in order for you to achieve the best results.
Margarine Spread
Products
- GLORICH 5050
- GLOMUL PGPR 850
- GLOMUL PGPR 50
Primary Applications
- Full fat margarines
- Tub/ table margarines
- Low fat/ light spreads
- Industrial margarines
Key Benefits
- Improved emulsion stability
- Formation of a stable crystalline structure
- Texture control
- Easier to overwork the fat products
- Optimized flavour release
- Fat melt at approx mouth temperature 35℃
Industrial Cake & Cream Margarine
Products
- GLORISE 5410
- CREAMY 15
Primary Applications
- Bakery margarines
- Bakery shortenings
- Bread shortenings
Key Benefits
- Air incorporation and retention within the cake batter
- Improved aeration, water absorption properties, stabilization & mouthfeels
- Increased creaming volume
- Reduced whipping time
- Controlled crystallization
- Viscosity control
Puff Pastry Margarine
Products
- GLOMUL 4420 B
- GLOMUL 4420 M
- GLOMUL 4420 L
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Sweet puffs
- Puffs
- Paratha
Key Benefits
- Emulsion stabilization
- Effecting crystallization
- Promotes dough formation through crystallization for improved handling properties
- Leading to good plasticity
- Layer separation & excellent expansion
- Good mouth-feel and crispiness
- Sugar protector
Vegetable Cream
Products
- GLOMUL DS 60
- CREAMY 15
Primary Applications
- Icings
- Biscuits & cookies cream
- Frozen dessert
Key Benefits
- Improve aeration, water absorption properties, palatability, stabilization, overrun, foam stability & firmness
- Control crystallization
- Reduced whipping time
Vegetable Ghee
Products
- GLOFLO 3115
Primary Applications
- Vegetable ghee/Vanaspati
- Prayer oils
Key Benefits
- Pourable during storage (28-35℃)
- Eliminates chilling process
Liquid Shortening
Products
- GLOMUL DS60
- GLOMUL 12RBE
- GLOMUL STS 22
- GLOMUL STS 52
Primary Applications
- Shortenings
Key Benefits
- Prevents oil phase separation
- Improved flowability of shortening
Specialty Fat (CBS/CBR/CBE)
Products
- GLORICH 5052/5022
- GLOMUL PGPR 50
- GLOMUL PGPR850
- GLOCHOC
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bar
- Enrobed confectionary & bakery pieces
- "Easy" & "difficult" chocolate moulds
- Spinning confectionary products
- panning confectionary products
- Chocolate filling
- Liquid Chocolate
- Chocolate paste, tablet, coating
- Soft chocolate compound /solid bar for cold climate
Key Benefits
- Prevent fat blooming on surface of chocolate compound/bar
- Improved glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and handling
- Reduction of plastic viscosity
- Ideal chocolate flow properties needed to fill the mould without creating air bubbles
- Possible to reduce fat content
- Fast-melting form with good snap
- Melts in the mouth temperature at 35°C
- Excellent eating characteristics for ultimate indulgence