Milk fat substitutes are high-quality special fats used for partial replacement of milk fat in industrial manufacture of combination butter, cream, fermented dairy products, cheese, sour cream, condensed milk, cream cheese, ice-cream, as well as in baking and confectionery.
- does not require tempering as it crystallizes immediately to a stable form,
- ensures excellent taste, aroma and gloss, desired texture of products,
- grants resistance to fat bloom,
- resistant to oxidation,
- reduces the prime cost of finished products,
- ensures stable quality,
- ensures good melting of products in the mouth without the fatty feeling,
- increases the shelf life of finished products,
- possess good hardness and brittleness,
- excellent crackle when breaking chocolate,
- when using lauric fats raw materials containing lipase and free moisture should be avoided as they activate hydrolysis.