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    Edible Fats & Oils

    Edible oils and fats originate from a wide range of sources. Commercial producers obtain fats from mammals, marine life, plants, seeds, and synthesis. They can separate the components of a fat or leave it in its original state.

    Food producers face the challenge of creating a consistent taste and texture when working with edible fats and oils. Fortunately, progress in ingredient science helps businesses create high-quality food products. Standard and alternative fat emulsions generate new product possibilities and our portfolio features the latest improvements in fat and oil production. Brenntag Food & Nutrition provides standard and clean label products, especially when it comes to fats and oils.

    Chef pouring oil on a salad

    Enriching a product's flavor

    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 in the nutraceutical industry.

    Commercial food producers use 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. 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.

    Glass jar of oil and rosemary sprigs

    Brenntag Food & Nutrition's portfolio contains edible oil and fat ingredients needed to create cutting-edge food products such as vegetable oils, medium chain triglycerides (MCT), shortening, monoglycerides, white oils, diglycerides, lecithin, and omega03 oils and powders. These options allow for clean label products that are non-GMO, organic, and naturally sourced.

    One of our biggest ambitions is for our customers to see us as market experts – a valued resource to help with new product development and any formulation issues they may experience.

    Larry Davis
    Vice President Food & Nutrition North America

    Get in contact

    Are you interested in the edible fats and oils market? Please contact our experts and discuss with them:

    • how to enrich flavoring with oils and fats
    • how to achieve the optimal emulsion using oils and fats
    • how to use oils and fats to enhance a product or prototype

    Please reach out and we can start a discussion of how we can support you.

    Complete the short form and we will be in contact shortly!

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