Diacylglycerols for cleaner oil processing, functional foods and medical nutrition

Fats and oils are essential to life. They provide energy, support the absorption of fat-soluble vitamins, contribute to the structure of cell membranes, and give foods their flavor, texture and mouthfeel. Yet the way fats are produced, processed and consumed is changing. Food manufacturers are under pressure to develop ingredients that are not only safe and stable, but also better aligned with health, sustainability and clean-label expectations.