For many years, GSI has been supporting margarine and shortening producers globally in optimizing their processes for effectively blending oil and water, ever since our founder Datuk Dr. Robert Basker pioneered the GLORICH 5050.
Presently, we provide a diverse selection of emulsifiers, meticulously tailored to suit the unique needs of various types of margarine. This encompasses household margarines like low-fat spreads, brick or liquid margarines utilized in frying and baking, as well as specialized bakery margarines such as those used as fillings, shortening, & chocolate spread.
Through our extensive experience, we've learned that employing the appropriate emulsifiers enables precise control over six fundamental properties:
GLORICH 5050 offers versatile applications across various products:
In margarine and butter blends, it effectively prevents oil separation while ensuring smooth spreadability, making it ideal for margarine and spreads with a total fat content ranging from 0.5% to 1.5%.
Overall, GLORICH 5050's multifunctional properties make it a valuable ingredient, enhancing product quality and shelf stability across different applications.
Championing fat reduction in margarines is no small feat, presenting a formidable challenge even for the most advanced emulsifiers. As fat content decreases and water content increases, the delicate balance of emulsion stability and crystallisation is disrupted, demanding innovative solutions.
In bakery margarine, for instance, diminishing fat content without employing the appropriate countermeasures, such as tailored emulsifiers, can detrimentally impact margarine performance throughout dough preparation and in the final baked goods.
For years, GSI has dedicated itself to crafting effective solutions for fat reduction across a spectrum of applications, spanning from low-fat spreads to liquid margarine, household margarine, frying margarine, cream margarine, and baking compounds.
When consumers call for less, GSI rises to the challenge, offering emulsifier solutions tailored for low-fat and very-low-fat spreads that provide pivotal advantages:
At GSI, we are relentless in our pursuit of pushing the boundaries of emulsifier capabilities, empowering our customers to venture into lucrative new product categories. Through innovative projects, we've achieved a breakthrough in manufacturing high-quality & low-fat spreads.
All-purpose margarine serves as a versatile staple in cooking, baking, and as a spread on bread, offering a cost-effective alternative to butter with an extended shelf life and reduced saturated fat content.Yet, for manufacturers, the production of all-purpose margarine presents challenges stemming from its complex process and stringent regulations.
A key hurdle in all-purpose margarine production lies in achieving the desired texture and consistency. Balancing solidity for shape retention with softness for easy spreading demands meticulous blending of various oils,emulsifiers, and stabilizers—an endeavor that is both time-intensive and resource-draining.
Margarine production involves blending oil and water, forming a dispersion of water droplets in oil. However, once mixing ceases,the phases tend to separate. To counter this, emulsifiers are introduced, ensuring that the droplets remain evenly distributed, resulting in a stable emulsion that persists over time.
Margarine, essentially a partly stable emulsion, relies on crystals to bind its components together. Emulsifiers consist of two primary components: a hydrophilic portion attracted to water and a hydrophobic portion attracted to oil. Positioned at the oil/water interface, the emulsifier reduces surface tension, thereby stabilizing the emulsion.
In essence, GSI's emulsifier innovations play a pivotal role in creating margarine with enduring stability and appeal, ensuring uniform dispersion and prolonged shelf life.
