Biscuits coated with chocolate often show chocolate bloom. This is caused by fat migration from the biscuit to the chocolate. For this type of products dough fats with ANTIBLOOM properties are offered.
With our BISCO N - range, we offer more nutritional dough fats with reduced saturated fatty acid levels.
More products from Fuji Oil Europe
Biscuit Cream Fats
The BISCO CR
- range is recommended for creamy fillings because of its typical melting
behaviour, gradual flavour release and a much appreciated mouth feel.
BISCO CR is also ideal for applications in which the fat must act as a binding agent between the filling and the wafer or biscui...
Cocoa Butter Alternatives
Traditionally, cocoa butter was the only vegetable fat
used in chocolate products. Cocoa butter provides to the chocolate the
much-appreciated characteristics such as crunchiness at room temperature, sharp
melting behaviour, high gloss, long shelf life and good flavour release.
Fillings come in a tremendous variety of forms, tastes, structures and flavours such as bars, bite-sized sweets, cookies, wafers, pastries, biscuits, truffles, pralines, toffees, caramels and fudges. Because of the wide range of applications, desired characteristics and production technologies, the r...More info
Ice Cream Fats
ERTIMIX - products are high quality fats for replacing
milk fat in ice cream. The Ertimix - fats are based on non-hydrogenated
vegetable oils and fats.
Special types have been developed to reduce the saturated fatty acid content in ice-cream.
Infant Milk Powders
The fat in human milk or infant formulations has an important role in the well-being and the development of the infant. The primary function of the fat in infant formulations is thus to supply adequate energy. Additionally, the formulation fat needs to supply fatty acids, necessary for cell membranes and ...More info
Milk Fat Replacers
* A wide and
strongly growing variety of dairy products can be found on the market. In these
products there is a tendency to substitute milk fat for vegetable fat.
Next to price and availability, nutritional aspects, constant quality and functional properties are reasons to replace mil...
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