Oleon - Food Emulsifiers

Oleon is the leading company in the production of oleochemicals in Europe. We operate on a revolutionary concept, our products satisfy the highest requirements and at the same time we only use natural fats and oils. We ensure that quality and care for the environment go hand in hand throughout our production processes, meaning that we produce our products in harmony with people and the environment.

We trade under the name ‘Radia’ and our oleochemical products include:

• Esters
• Glycerine
• Fatty acids
• Fatty alcohols
• Dimers acids
• Technical oils
• Biodiesel
• Specialty oleochemicals

To ensure the quality and consistency of products and services, the quality assurance system ISO 9001 is implemented and certified throughout the organisation. HACCP guidelines are followed for the production of Oleon's food range.

RADIAMULS MG MONO- AND -DIGLYCERIDES OF FATTY ACIDS (E471)

Radiamuls MG are water-in-oil emulsifiers which perform many other functions as well: they complex amylose, regulate the crystallization of fat, plasticize, homogenize and distribute other ingredients, inhibit foam, help rehydration, impart non-sticking properties, etc.

Alone or in emulsifier blends, they are used in margarine and shortenings, ice creams and other desserts, starch and starch containing foods, instant potatoes, chocolate and other coatings and fillings, confectionery products, coffee whiteners and other spray-dried foodstuffs, peanut butter and other spreads, as well as chewing gum.

RADIAMULS ACETEM ACETIC ACID ESTERS (E472a)

Radiamuls Acetem are alpha-tending emulsifiers, stabilizing the alpha-crystal form of fat or other emulsifiers. Alone or in emulsifier blends their alpha-tendency enhances the volume, the fine and moist texture, and the shelf life of a variety of foods based on foam systems that must be whipped to a stable and aerated form: cream, toppings, instant desserts, cake batters,…

Radiamuls Acetem have filmforming properties and are used in meat casings and cheese coatings to protect the foodstuffs against bacterial attacks, dessication and oxidation.

Radiamuls Acetem are components of demoulding agents and lubricants for food processing equipment.

RADIAMULS LACTEM LACTIC ACID ESTERS (E472b)

Radiamuls Lactem are alpha-tending emulsifiers, stabilizing the alpha-crystal form of fat or other emulsifiers. Alone or in emulsifier blends their alpha-tendency enhances the volume, the fine and moist texture, and the shelf life of a variety of foods based on foam systems that must be whipped to a stable and aerated form: cream, toppings, instant desserts, cake batters,…

RADIAMULS CITREM CITRIC ACID ESTERS (E472c)

Radiamuls Citrem are anti-spattering agents for cooking margarines. Radiamuls Citrem are also emulsifiers for the meat industry (pâtés and other meat products) and can be a replacement product for lecithin in applications such as the chocolate industry.

RADIAMULS POLY POLGYCEROL ESTERS

Radiamuls Poly 2248 (E475) is an alpha-tending emulsifier improving the volume and performance of cake batters. Radiamuls Poly 2253 (E476) improves the flow properties of chocolate by reducing the yield stress and provides the right fluidity to produce thin and uniform coatings.

Radiamuls Poly 2253 is also an excellent W/O emulsifier used in the production of tin grease agents and low calorie spreads.

RADIAMULS SORB SORBITAN ESTERS

Radiamuls Sorb are a range of W/O and O/W emulsifiers mostly used in blends with one another to yield more stable emulsion systems. Radiamuls Sorb are also used as fat bloom inhibitors, whipping aids, dispersion enhancers and solubilizers.

RADIAMULS SL STEAROYL LACTYLATES

Radiamuls SL are used in the bakery industry as an anti-staling agent and dough strengthener. Radiamuls SL are also used in coffee creamers to improve the whitening power.

RADIAMULS MCT MIDDLE CHAIN TRIGLYCERIDES

Radiamuls MCT are completely odourless and tasteless, low-viscosity oils. Because of their low viscosity and cloud point, they form very thin films on foodstuffs or moulds.

The low acidity and high saturation endow Radiamuls MCT oils with a high resistance against hydrolysis and oxidation. Radiamuls MCT are low molecular weight lipids used as a direct source of energy in the human body and not accumulating as fat.

Radiamuls MCT are used in the confectionery industry as an anti-sticking agent. They improve the gloss on the surface and there is no risk of oxidation. Radiamuls MCT are mould release aids (alone or in blend) for bakery, pastry, confectionery and other foods, and lubricants for food processing equipment.

Radiamuls MCT are viscosity depressants or carriers of active substances. Radiamuls MCT are lipids for dietetic foods in which the presence of middle chain fatty acids is imperative (infantile nutrition, malabsorption of lipids, etc.).