SPRAY CRYSTALLISED INGREDIENTS

SuperLux®

Specialist highly functional fat crystals are engineered for accurate dosing, seed crystallization control, modifying water activity and moisture migration over life, controlling melting, easier handling and consistent interactivity & performance across food formulations.

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Better performance begins with a better crystal

Build the experience into the formulation

SuperLux® is Branwell’s range of specialist fat crystals, created using cryogenic spray crystalisation to produce fine, uniform crystal structures with an exceptional degree of functionality.

Unlike conventional fat powders, SuperLux® is 100% active fat and contains no inactive carriers such as maltodextrin. The result is a free-flowing functional ingredient designed for easier incorporation, controlled melting and targeted performance across a wide range of food products.

Discuss your formulation →

WHY SUPERLUX®?

Functional fat crystals built for performance

SuperLux® helps formulators achieve greater control over how fat is handled, incorporated and performs within the finished product.

100% active fat

Pure, functional fat crystals with no inactive carriers, allowing the ingredient to contribute directly to formulation performance.

Improved fat utilisation

The fine crystal structure can support total fat reduction of up to 30% in many applications, subject to formulation trials and technical validation.

Better handling and dispersion

Free-flowing crystals help reduce handling issues, disperse efficiently and support faster incorporation into the formulation.

Controlled melting performance

Grades with tailored melting points from approximately 30°C to over 60°C allow functionality to be matched to the product and production process.

HOW SuperLux® WORKS

Controlled structure from crystal to finished product

SuperLux® uses spray-crystallisation technology to create consistent functional fat of defined shape, size & structure without relying on inactive carrier ingredients.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

01 - Create uniform crystals

Spray crystallisation produces fine, consistent fat crystals designed for reliable handling and predictable performance.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

02 - Disperse and incorporate

The free-flowing structure allows SuperLux® to disperse quickly and incorporate effectively across different formulation and production routes.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

03 - Deliver targeted functionality

The selected grade provides a controlled melting response, helping influence texture, creaminess, bite, viscosity, stability and processing performance.

The exact behaviour will depend on the selected SuperLux® grade, the wider formulation and the conditions used during manufacture.

APPLICATIONS

Functional performance across food formulation

SuperLux® systems can be selected for applications requiring controlled melting, improved handling or a more efficient contribution from the fat phase.

Supports body, creaminess, viscosity and stability across liquid, emulsified and reconstituted products.

Can support softness, volume, texture and extended freshness across bread, cakes, doughnuts and related bakery products.

Helps deliver controlled bite, juiciness, structure and heat stability in fillings, pies, pasties, toppings and selected meat products.

Supports texture, crispness, processing performance and controlled fat behaviour in coatings, batters and shortcrust pastry.

Can enhance creaminess, snap, structure and melt performance across sweet and frozen applications.

Free-flowing crystals support effective dispersion, mouthfeel and easier incorporation into dry or reconstituted systems.

Helps manage spreadability, mouthfeel and resistance to visible oil separation.

SELECTING THE RIGHT SUPERLUX® GRADE

Performance matched to your formulation

SuperLux® is not a single universal ingredient. The most appropriate grade depends on the function the fat needs to perform and the conditions it will experience.

Selection can take account of:

  • Target melting point and temperature response
  • Finished-product texture, body and bite
  • Desired creaminess, gloss or viscosity
  • Current fat phase and total-fat target
  • Processing temperature and incorporation stage
  • Required heat, shelf-life or freeze-thaw stability
  • Production equipment and manufacturing scale
  • Vegan and other dietary requirements

Selected SuperLux® grades are suitable for vegan applications, subject to confirmation against the complete product specification.

Request a grade recommendation →
Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

PRODUCT DEVELOPMENT AND SUPPORT

From performance challenge to production-ready solution

Our technical and product-development teams can support SuperLux® projects from initial ingredient selection through formulation, evaluation and commercial scale-up.

1

Define the brief

Establish the product format, processing method, target texture, desired melting behaviour and commercial objectives.

2

Select the appropriate grade

Identify the SuperLux® grade and melting profile most closely aligned with the formulation, production conditions and required functionality.

3

Develop and evaluate

Trial and refine the formulation while assessing handling, incorporation, texture, creaminess, bite, viscosity, stability and finished-product quality.

4

Prepare for production

Confirm the formulation, addition method, processing requirements and validation plan before progressing towards commercial manufacture.

Bring us your formulation, processing conditions and target performance.

Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

APPLICATION GUIDANCE

The complete formulation determines performance

Successful use of SuperLux® depends on more than the product category alone. The selected grade must work with the existing fat phase, processing conditions and required finished-product characteristics.

Technical recommendations may consider:

  • Selected SuperLux grade
  • Typical starting use level
  • Target melting profile
  • Recommended incorporation stage
  • Processing and preparation temperatures
  • Potential total-fat reduction
  • Texture and stability evaluation
  • Production and shelf-life validation

Any use level or potential fat reduction must be confirmed through application-specific trials before commercial use.

PRODUCT ENQUIRY

Talk to us about your SuperLux® requirement

Tell us about your product, current fat system or the performance challenge you are trying to resolve.

Our team can help with grade selection, samples, technical documentation and product-development support.