Enzymatically interesterified fats

Now we offer enzymatic interesterification technology that revolutionizes the way to get edible fats and shortenings to meet the parameters, needs and most demanding laws of today.

Currently is the most modern method inside the industry of fats and oils.

This enzymatic process is considered the most natural way to make physical modifications to vegetable oils and fats, avoiding the handling of chemical catalysts and thus achieving that we can improve the search for healthy nutritional developments.

This method can be used to infant formulas, food service, ice cream, confectionery, bakery, dairy and cheese.