Elan™ Fat Substitute Platform


AOS technologies deliver benefits to baked goods, including:
  • Reduce saturated fats by replacing Palm oil, Palm Kernel oil, Coconut oil, Cocoa Butter and other highly saturated fats in product formulations for baked goods, including cream fillings.
  • Maintain or improve the important taste, texture, and mouth feel of formulations
  • Maintain or improve shelf life and stability
  • Potentially reduce ingredient cost
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