MILK FAT REPLACER

MILK FAT REPLACER

Milk fat replacer has the following properties: the weight fraction of fat is not less than 99,0%, the melting point is not more than 36 ° С. It is manufactured from refined deodorized vegetable oils with or without adding of food additives. Milk fat replacer has some advantages over milk fat: it doesn`t contain any cholesterol, being vegetable oil it contains unsaturated fatty acids that are useful for human health. Consumptive qualities of the product are attractive as well: The smell is similar to butter and the consistence of the final product improves. Some properties of milk fat replacer make the final product better than when using of animal fat in its manufacturing. Thanks to milk fat replacer the cost of the products reduces that makes the products more accessible to the consumers. Moreover it is necessary to exclude milk from the final products for people with some health problems, for example lactose intolerance or diabetes. It is useful to exclude saturated fats from the products for people suffering from hypertension.

Application:
• manufacturing of ice-cream with vegetable fat
• manufacturing of sour cream, curd, cheese and processed cheese manufacturing
• spreds
• dairy products including sweetened condensed milk
• toffee, pastes, filling for candies



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