Dairy Fat Replacers

Milk fat replacers are produced on the basis of refined deodorized vegetable oils and fats with the addition of natural dyes (at the customer’s request). These are innovative products with high functionality and cost-effective solutions.

Used in the dairy industry, in the production of fermented milk products, hard cheeses, spreads, ice cream, as well as in the confectionery and bakery industries.

Advantages

due to high plasticity, they allow to create products with a delicate consistency
have increased compatibility with milk fat and optimal melting temperatures
are used on lines equipped for traditional dairy products
increase the actual shelf life of finished products due to the high oxidative stability of fats
reduce production costs without compromising the quality of products for the end consumer

Physical and chemical parameters

Specification

Fat content, % min

Moisture and volatile matters, % max

Acid value, mg КОН/g, max

Peroxide value, ½ О mmol/kg, max

Melting point, °C

winter (02.10. – 31.03.)

summer (01.04. – 01.10.)

SFC at 20 °С, %

winter (02.10. – 31.03.)

summer (01.04. – 01.10.)

Max shelf life at the temperature from -20 °С to 0 °С, months

NewRich MF 1 LT*

99,7

0,3

0,2

2,0

w. 33-36

s. 35-39

w. 20-24

s. 23-30

NewRich MF 2 LT*

99,7

0,3

0,2

2,0

w. 33-36

s. 34-37

w. 20-24

s. 23-30

The technical specifications indicated on the website are standard. Custom manufacturing is possible according to customer requirements.

*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%