Food producers face the challenge of creating a consistent taste and texture when working with edible fats and oils. Fortunately, progress in ingredient science helps businesses create high-quality food products. Standard and alternative fat emulsions generate new product possibilities. The Brenntag portfolio features the latest improvements in fat and oil production.


Fats and oils come in similar chemical makeups. They include compounds called triglycerides that consist of glycerol and fatty acids. The distinction between the two ingredient types lies in their state at room temperature. While fats have the form of a partial solid, oils become liquid. Solid fats usually contain saturated fat compounds that have as many hydrogen atoms as possible. Oils often contain unsaturated fat compounds, which have fewer hydrogen atoms.

When the human body consumes fats, it breaks them down into energy and fatty acids. Fats and oils carry fat-soluble vitamins like vitamins A, D, E, and K. The body cannot create essential fatty acids, such as omega-3 and omega-6 acids. These compounds must come in their original form in food or supplements.

Edible oils and fats originate from a wide range of sources. Commercial producers obtain fats from mammals, marine life, plants, seeds, and synthesis. They can separate the components of a fat or leave it in its original state.


Our portfolio contains fat ingredients needed to create cutting-edge food products, including:

  • Vegetable oils
  • Medium chain triglycerides (MCTs)
  • Shortening
  • Monoglycerides
  • White oils
  • Diglycerides
  • Lecithin
  • Omega-3 oils and powders

We provide standard and clean label products. Ask us about our selection of non-GMO, organic, and naturally sourced ingredients.


Commercial food producers use Brenntag fats and oils as emulsifiers or the oil in an emulsion. Emulsions consist of oil suspended in water or water suspended in oil. Water and oil naturally separate without the addition of an emulsifier. Ingredients like lecithin attract both oil and water molecules. This dual attraction keeps an emulsion blended together. Food items such as ice cream, dressings, sauces, and margarine retain their structure thanks to emulsifiers.

Alternative fat emulsions reduce the fat content of food without compromising its quality. Water-in-oil-in-water emulsions replace some of the fat molecules with water molecules. In the hetero-aggregation process, oil droplets get coated with emulsifiers of opposite charges. They mix together to create a product with high viscosity and low fat. The nutraceutical industry uses many alternative fat emulsions to deliver nutrients.

Producers achieve a variety of results using different approaches to adding fat ingredients. Many fats enrich a food product's flavor. Certain oils emulsify to create margarine and spreads. Essential fatty acids make foods and supplements more nutritious.


Our team monitors industry trends and helps clients determine the best additive solutions. When you work with us, we will assign you an account manager who understands your market.

We distribute and blend ingredients from the world's top suppliers and help our clients develop the next great food products. Contact us for answers to your questions, to request a custom quote or for more information.

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