Fats and Oils Processor
OMVE supplies a wide range of technologies for processing food and other liquid applications. The main advantages of lab- and pilot-scale process equipment include:
- No loss of production, while shutting down your production plant for trials
- Reduced waste of ingredients, with the use of smaller batches starting at 3L products
- Optimized resource usage – energy and utilities as well as product
- Early-stage studies and research on new recipes that can shorten time to market
- One stop shop, reduce cost of ownership – Full integration, All parts with same control, minimize spare parts.
Technologies : Crystallization & Aeration | Heat Treatment | Homogenizing | Blending & Mixing | Cleaning in Place (CIP)
Fats and oils
This category includes butter and margarine as well as other spreads and shortenings.
Our equipment can be used to make a range of products, including butter and butter blends, edible fats and oils, bakery fillings, puffy pastry and cosmetics. It can be used to support the growing demand for plant-based butter alternatives like coconut or avocado butter or to make the lighter butter used in low-calorie pastry.
With our crystallization range, you can set different crystallization and aeration parameters in order to discover new recipes or experiment with different textures.
Current industry trends that can be tested with our equipment include:
- Plant-based butter
- Long-shelf-life butter and margarine containing fewer preservatives
Please contact us for more information : eric@tms-lab.com & yenese@tms-lab.com
These products are used when processing fats and oils / Setup a integrated system
