Coating fats

Delicious foods like biscuits, wafers, ice cream cones and all kinds of pastry can be polished up with a shiny, tasty coating to make them even more appealing to consumers. Furthermore, coatings protect bakery and confectionery products better against damage and evaporation of moisture, while adding a more luxurious appearance. Our barrier-fat solutions protect components from migrating and prevent ‘fat-bloom’ and other potential deficiencies.


Coatings come in a wide variety of colours and flavours. The inclusion of cocoa butter alternatives help to optimise soft as well as hard coatings:

  • Cocoa Butter Equivalents (CBE)
  • Non-hydrogenated Cocoa Butter Replacers (CBR)
  • Cocoa Butter Substitutes (CBS)

It is just a small selection of an extensive range of options available to the demanding and innovating customer. More information on Cocoa Butter Alternatives is available on a dedicated page. For tailored advice, you can contact our Technical Account team via our contact page.

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