spreadix– liquid and stable
Fat-based spreads such as chocolate & confectionery spreads, peanut butter and hazelnut flavoured spreads are gaining in popularity.
These products are fat continuous with a fat content of some 30 %, hence the properties of fat largely determine the performance of the spread.
Spreadability over a wide range of temperature is desired for fat-based confectionery spreads.
The spread must be spreadable at refrigerated temperature but stable towards oil separation at high temperature, and it should have a shiny and attractive appearance.
The SPREADIX™ products are soft at low temperatures, but still partially crystalline at room temperature and higher. In addition they contain a stabilizing fat component, which helps create a stable network of crystals, which prevents separation of liquid oil from the product.
Long shelf life
A long shelf life requires fats, which do not tend to separate into two different phases, one liquid phase and one partially crystallized. Products in SPREDIX™ range are tailored to provide this desired profile. Add SPREADIX™ to your recipe and consumer demands are fulfilled.
Addition of SPREADIX™ could hardly be simpler. The range is fully mixed and ready for use.
SPREADIX™ in confectionery spreads
Dark, milk and white chocolate spreads, not to mention the nut-based varieties, are all candidates for SPREADIX™
The benefits are numerous:
- Ensures superb spreadability from 5-28°C
- Secures stability over a wide temperature range
- Gives excellent flavour release
- Provides good melting profile
- Available as non-hydrogenated