Low Transfats
Milk fat substitutes are intended for partial or complete replacement of milk fat in the production of vegetable- cream mixtures, spreads, sour cream, processed and hard cheeses, condensed milk, ice cream and other dairy products. In our production we use natural antioxidants, including tocopherol (E 306). All fats can contain the required amount of emulsifiers, colorants and flavorings according to the requirements of the customer.
Milk fat substitute is used for partial or complete replacement of milk fat in the production of vegetable-cream mixtures, spreads, processed and hard cheeses, sour cream, condensed milk, ice-cream and other milk-containing products. It can also be used to replace butter in confectionery products – cookies, cream rolls, waffles. Product composed of refined deodorized palm oil and its fractions, emulsifiers: (E322 – no more than 0.3%, E471 no more than 0.2%), antioxidant (E306, E304) β-carotene (E160A), flavor.
3TL No.7
Milk Fat Replacer obtained by transesterification from different types of vegetable oils with subsequent purification and deodorization.
Melting Point
33-35°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
48-52% 24-27% 7-9% < 3%
Trans-isomers of fatty acids
< 2%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
2,0
3TL No.11
Milk Fat Replacer obtained by mixing different types of vegetable oils with subsequent purification and deodorization.
Melting Point
35-36°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
38-46% 20-25% 7-11% < 5%
Trans-isomers of fatty acids
< 2%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.15
Milk Fat Replacer obtained by transesterification from different types of vegetable oils with subsequent purification and deodorization.
Melting Point
30-34°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
42-46% 20-24% 7-10% < 5%
Trans-isomers of fatty acids
< 2%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
2,0
3TL No.57
Milk Fat Replacer obtained by transesterification from different types of vegetable oils with subsequent purification and deodorization.
Melting Point
33-36°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
42-50% 19-23% 5-8% 1-3%
Trans-isomers of fatty acids
< 1%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0