Food Division

Oleofine has been in the business of developing and manufacturing premium additives for various food industries. The company has kept pace with the rising and varied demands in the rapidly changing food industry.

Our range of food additives:


Bakery

APPLICATION PRODUCT FUNCTION
Breads / Rolls / Buns / Sweet Doughs                 Oleo PK-10 Finamul 90 Antistaling& Excellent starch complexing.
Oleo PK1055 Cream / Cream Super Compounded emulsifiers. Antistaling& starch complexing.
Oleo PK-16 Antistaling& Excellent starch complexing. Recommended as release agent for tapioca based cookies.
BMP2011 Compounded emulsifier for steam buns.
S.S.L Protein interaction, Increases volume & texture, Improves dough rheology.
Finamul 9740 Antistaling, excellent crumb softener, improved dough tolerance during mechanical handling resulting in improved crumb texture & volume.
Finamul PRHC Excellent emulsifier for Pan-Release system.
Finamul PRE Emulsion for Pan-Release.
Calcium Propionate Anti-fungal/Mold agent.
Cakes / Pastries     Finamul Cake Gel Excellent aerating and stabilizing system for cakes.
Invert Sugar Increases colour and flavour, preserves freshness and reduce graining for a preferred uniform appearance. Natural humectant, resistance to crystallization. Sweetness and flavour enhancer.
Sodium Propionate Anti-fungal/Mold agent.


Confectionary

APPLICATION PRODUCT FUNCTION
Chocolates / Toffees / Caramels     Oleo PK-10 Improves fat distribution resulting in enhanced palatability, anti-stacking
Finamul VR42 Viscosity modifier in Chocolates
Choco – 5 Emulsifier used to prevent fat bloom and crystallization.
Chewing Gum Oleo PK-12 Good plasticizer for gum base, Improves handling operations and gloss.


Biscuits / Cookies / Crackers / Snacks / Shortening

APPLICATION PRODUCT FUNCTION
Biscuits, Cookies / Crackers / Snacks           Oleo PK-10 Better fat distribution resulting in good porous texture, better release of dough from moulds & cutters.
Oleo PK1055 Cream / Cream Super Compounded emulsifiers for better fat distribution and release from mould & cutter.
S.S.L Emulsifier for fermented dough (crackers), enhances crispiness, easy release from mould & cutter, prolong shelf life with reduction in fat & better texture.
Finamul 87 / Super Improves crispiness, prolongs shelf life with reduction in fat & better texture.
Finamul 4030 / DL Improves crispiness & easy release of dough from mould & cutter. Increases volume and prolongs shelf life with reduction in fat & better texture.
Invert Sugar Improves texture and caramelisation. Enhances flavour. Flow & texture improver for biscuit and wafer creams.
Margarine, Shortening Oleo PK-10 Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure.
Peanut Butter Oleo PK-10 Provides fine distribution of water droplets in fat phase with smooth spreading & stable crystalline structure.


Other Food Products

APPLICATION PRODUCT FUNCTION
Ice Creams / Desserts Oleo PK-10 Finamul 90 Stable emulsion, better overrun, prevents ice crystals resulting in smooth structure, shape retention.
Coffee Whiteners Oleo PK1055 Excellent emulsifier & better dispensability.
Nata de Coco  Jelly Oleo PK-10 Improve mouth feel and stability.
Noodles Mee 88 Super Emulsifier for wet noodles. Aids in extrusion. Antistaling& less breakage during frying. Improves mouth feel.
Yeast Oleo PK-10 Improves dehydration of yeast
Cheese Spreads / Low fat Spreads   Oleo PK-10 Stabilises emulsion & provides fine and stable water distribution.
Finamul VR42 Improves emulsion stability.