For Cheese
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 processed and hard cheeses, glazed curds, and other milk-containing products. Products composed of refined sunflower and palm oil and its fractions hydrogenated deodorized, emulsifier (E471), antioxidant (E320, E321), β-carotene (E160A), flavor.
3TL No.50
Milk Fat Replacer obtained from different types of vegetable oils by mixing with further purification and deodorization.
Melting Point
30-34°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
40-48% 22-26% 4-5% < 3%
Trans-isomers of fatty acids
< 8%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0
3TL No.52
Milk Fat Replacer obtained by mixing different types of vegetable oils, including partially hydrogenated ones, with subsequent purification and deodorization.
Melting Point
30-34°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
40-48% 22-26% 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
34-36°С
Solid Fat Content
15°С | 20°С | 30°С | 35°С
40-55% 20-27% 6-9% < 5%
Trans-isomers of fatty acids
< 8%
Free Fatty Acids
< 0.1%
Peroxide value
( ½ O mmol / kg)
1,0