For Spreads
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 partially refined sunflower and palm oil and its fractions, hydrogenated deodorized, emulsifier (E471), antioxidant (E320), β-carotene (E160A), flavor.
3TL No.52
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization
Melting Point
32-36°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
40-48% 20-25% 4-8% < 3%
Trans-isomers of fatty acids
< 8%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.53
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization
Melting Point
32-34°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
38-45% 18-22% 6-9% < 5%
Trans-isomers of fatty acids
< 1%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.55
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization
Melting Point
31-36°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
38-54% 20-26% 6-11% < 5%
Trans-isomers of fatty acids
< 8%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.56
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization
Melting Point
35-37.5°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
48-59% 25-32% 7-11% < 4%
Trans-isomers of fatty acids
< 8%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.70
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization
Melting Point
32-34°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
45-50% 23-28% 5-8% < 3%
Trans-isomers of fatty acids
< 1%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0