You want to develop low fat products, healthier fat blends, high value specialty ingredients, solve stability issues.
A team of experts in emulsion science, texture and flavour design, food applications, health studies to support you in:
• Fat replacement strategies
• Encapsulation technologies
• Functionality-driven blend development
• Value creation out of specialty components
• Characterization of chemical and physical properties
• More than 60 years of experience with dairy fats, including patented NIZO butter process
• Uniquely scaled application facilities with industrial relevance
• More than 10 years of in-depth study of fat functionality, crystallization, in vivo fat perception, and digestion
You want to test the feasibility of a project first. You want quick results!
Here is your chance for a quick win: fast results, with expert advice. Check our
Unique method to determine fat oxidation in specialty powders
You are welcome to contact Eva Düsterhöft or Koos Oosterhaven to explore opportunities for your products.
|Expert : Eva Dusterhoft||Business: Koos Oosterhaven|
Also see our leaflet on Fats and Oils Functionality.