Margarine and low-fat spreads

Margarine is an emulsion of vegetable oil and water with varying fat content between 25-80%. To ensure a stable product with excellent spreadability and mouthfeel, the water phase must be stabilized.

Starch replaces fat

At Lyckeby, we offer starch solutions that effectively replace and mimic the role of fat. Our starches improve consistency while providing a creamy mouthfeel with good melting. They also improve spreadability, making your product both appealing and functional. In addition, our products act as cost-effective alternatives to ingredients such as gelatin and pectin, providing similar functionality while maintaining quality.

Production-adapted solutions

Lyckeby starches are easy to use – they are simply mixed into the water phase before the fat phase is emulsified. With low process viscosity, manufacturing is facilitated, while the texture develops during cooling by forming a stable gel network. We offer solutions adapted to different production processes and temperature ranges.

Our gelling starches are GMO- and allergen-free. Unlike other starch types, potato starch has a neutral taste that does not take over added aromas. This allows you to reduce the use of flavoring ingredients, resulting in a more cost-effective product.