Crystallizing agents (VEROL® CRS, NORGRAS® CRS)

About this product

Crystallizing agents promote the creation of the appropriate crystal structure, accelerating the fat crystallisation process. The use of crystallizing agents can provide different advantages: Improved resistance to fat bloom. Glossier surface. Improved snap when using non-hydrogenated vegetable fats. Possible reduction of the time in the cooling tunnel and potential increase of productivity. VEROL CRS® family: includes E-471 for an optimized performance. NORGRAS CRS® family: clean label. Lasenor offers 2 kinds of crystallizers: Specific solutions available for those customers looking for CLEAN LABEL and NON-HYDROGENATED FATS. Contact us for more information. Additionally, NEOVEROL 65® (Sorbitan Tristearate, E-492) can also be used to avoid fat bloom. The rate of crystallization is defined by the concentration of solid crystal formed within the liquid. This value is called the Solid Fat Content (SFC) and it is expressed in percentage (%). The cystallizing agents provide significant advantages to the fillings and spreads: Reduced risk of oil separation on the product’s surface, which reverts into a higher quality perception by the user. Smoother and glossier surface. Improved texture. Lasenor offers 2 kinds of crystallizers: VEROL CRS family: includes E-471 for an optimized performance. NORGRAS CRS family: clean label.

Ghee is an all-purpose cooking fat widely used in the Indian subcontinent and the Middle East, prepared by simmering butter. Traditionally, ghee is made from the milk of cows or goats. Also common is vegetable ghee, called Smen or Vanaspati. It is a blend of different fats processed to imitate Ghee in texture and flavor. To obtain the required solid content in the production of vegetable Ghee, one can combine unsaturated vegetable oils and other fractions. Thus, fats used do not require hydrogenation, which makes vegetable Ghee a product free from trans fatty acids and cholesterol and with lower content of saturated fatty acids. But at the same time, it requires specific emulsifiers to promote and stabilize the crystal structure. Lasenor emulsifiers promote Ghee crystallization, stabilize fats, avoid oil separation, and create a distinctive texture. Special emulsifiers for Ghee, manufactured by Lasenor under the brand Verol® CRS, will accelerate and promote the formation of the appropriate crystal network while keeping the Solid Fat Content (SFC) at each temperature unchanged. So, the melting point will not be modified. The use of specific Verol® CRS products in Ghee provides: Enhanced resistance to oiling out. Improved texture.