Milk fat substitute

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Milk fat substitute

Description

Milk fat substitute is a product that is used to replace natural milk fat in various foods. It is made from vegetable oils and has a composition of fatty acids similar to milk fat. Milk fat substitutes are used in the production of margarine, spreads, confectionery and bakery products, as well as other products where it is necessary to reduce the content of saturated fats.

Compliance with GOST/TU/TR

GOST 31648-2022

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(01) Advantages

Increases the shelf life of bakery products;
Improves taste and texture;
Simplify the test processing process;
Increase the energy value of finished products;
* Guarantees stable emulsions for uniform distribution of ingredients and easier handling of the dough.

(02) Scope of application

Spreads;
Milk-containing products with a milk fat substitute made using cheese technologies;
Milk-containing products sour cream, cottage cheese, pasty, fermented;
Milk-containing canned food, dry or concentrated (condensed);
Ice cream;
Confectionery products.

(03) Composition

The combination of fats is selected after understanding your expectations from the final product, discussing special requirements and conducting analyses of the raw materials.

(04) Specification

Physico-chemical indicators

Mass fraction of total fat, %, min	98
Mass fraction of moisture and volatile substances, %, max	2
Acid number, mg KOH/g, max
Peroxide number, meq of active oxygen/kg, max
Melting point, °C
Trans isomers of fatty acids, % of the fat content in the product, max

(05) Type of packaging

Corrugated box 5, 10, 20 kg

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