He calls it smooth, you call it stable, we call it Starfol, everybody's

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ADM CHEMICALS

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He calls it smooth, you call it stable, we call it Starfol, everybody's happy Trimming the cost of a manufactured food product isn't news . . . but trimming cost while improving quality certainly is. Case in point: peanut butter and ADM Starfol monoglyceride stabilizers. A common way to prevent oil separation in peanut butter is to add partially hydrogenated fats and oils. One catch: Add levels are high—around 5%—and costly. Contrast this with Starfols at low 1.25 to 2% add-levels.

Starfols are economical. And they add a couple of product values worth promoting. Like improved spreadability, enhanced flavor, more appetizing appearance. Production people will note a faster set-up time, less spattering while filling and uniform settling of the finished product. Need a stabilizer? Then get in touch for end-use information covering ADM's family of monoglycerides for food products.

AOM CHEMICALS/RESINS • PLASTICS • PLASTICIZERS • FATTY ACIDS AND TRIGLYCERIDES • FATTY ESTERS • FATTY AMINES, AMIDES, QUATERNARIES

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