FOR SOUR CREAM

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.

Fat for the dairy industry is used for partial or complete replacement of milk fat in the production of milk-containing products: sour cream, cream, glazed curds, and other dairy products. Product composed of refined deodorized palm oil and its fractions, emulsifier (Е471), antioxidant (Е320, Е321), β-carotene (Е160А), flavor.

3TL No.51

obtained from different types of vegetable oils by mixing with further purification and deodorization.

Melting Point

33-36°С

Solid Fat Content

15°С | 20°С | 30°С | 35°С

42-50% 19-23% 5-8% < 5%

Trans-isomers of fatty acids

< 2%

Free Fatty Acids

< 0.1%

Peroxide value

( ½ O mmol / kg)

1,0

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