Plant-based butter spreads

Advantages
Physical and chemical parameters of vegetable blends
Fat content, % min | Moisture and volatile matters, % max | Salt value, % max | |
Vegetable paste with butter and skimmilk powder «Vershkove» (LT*) |
60,0 |
37,84 |
0,03 |
Vegetable blend with butter and skimmilk powder «Selianske» (LT*) |
72,5 |
25,05 |
0,05 |
Vegetable paste with skimmilk powder «Blended fat» (LT*) |
82,0 |
17,24 |
0,03 |
Vegetable paste with skimmilk powder «Spreadable» |
82,0 |
16,85 |
0,3 |
All species are characterized by:
Acid value (° К) ≤ 2,5
Peroxide value (½О mmol/kg) ≤ 2,0
Melting point (°С) – 27-37
SFC at 20 °С (%) – 15-28
*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%