Milk Fat Replacers
Next to price and availability, nutritional aspects, constant quality and functional properties are reasons to replace milk fat.
From a nutritional point of view, saturated fatty acid content can be lowered when replacing milk fat by vegetable fat.
Especially REDUSAT performs very well in whipping cream where often hard vegetable fats with a high level of saturated fatty acids are used. By using REDUSAT the SAFA-level can be halved. Different types of milk fat replacers were designed for different applications:
* Butter blends : ERTIMIX BS
* Cheese : ERTILAC CH
* Ice cream : ERTIMIX, ERTIMIX N
* Margarine : ERTIMIX M
* Whipping cream ERTILAC CR, REDUSAT
|Categories||Cocoa and Chocolate|
|Sales markets||Western Europe; Eastern Europe|
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.
The BISCO PA
- range is especially developed for dough applications. In this range we
offer non-hydrogenated, low TFA fats with optimized crystallization speed.
Biscuits coated with chocolate often show chocolate bloom. This is caused by fat migration from the biscuit to the chocolate...
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
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