Barrier fats create a thin film between the different layers of biscuits and cookies, chocolate and confectionery, cakes and icing. They prevent the migration of moisture from a wetter component, for example from a chocolate filling to a drier cake or biscuit layer below. In doing so they can improve quality, extend shelf life and prevent bloom.

Typically provided in the form of fat flakes, which are melted and sprayed onto the product, they are easy to incorporate into your production process, with the support of our Engineering Services team. Contact our Customer Innovation team today to find out more, they will be pleased to work with you to find a value adding solution for your product and process.