Overrun, flavor release, mouthfeel and appearance are all key attributes related to the fat selected in the different types of creams such as whipped toppings and cooking creams. Our specific fat alternatives suit the requirement of the creams category.
UHT Cream Solutions
Act Responsible, Think Sustainable
UHT Cream Solutions
Act Responsible, Think Sustainable
OUR SOLUTIONS
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SCO RANGE
Premium dairy alternatives for Whipped cream in a wide range of textures
Lauric fat origin
Excellent aeration properties and stability
Excellent mouthfeel and flavor delivery whipped product
Good crystallization properties
Different melting profiles according to the weather conditions
Packaging: 25 kg BIB
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FFT 45
Premium dairy fat alternative for cooking and fresh creams
Non lauric palm fractions
Non hydrogenated system
Excellent melting profile and delivery
Specialized texture and crystallization properties
Packaging: 25 kg BIB
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ICMP RANGE
Dairy alternatives in a wide range of textures
Lauric fat origin
Excellent crystallization and textural properties
Good flavor delivery
Soft and hard versions according to the type of cream
Cost effective
Packaging: 1 x 20 kg / 25 kg BIB
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ICM-25
Coconut Fat
Natural Lauric vegetable fat
Non hydrogenated
Premium creams with excellent mouthfeel
Excellent flavor release
Good air incorporation
Packaging: 20 Kg BIB and 190 Kg Drum
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MFR TFF
Milk Fat replacer that mimics the profile of butter fat texture
Non lauric and non hydrogenated vegetable fat
Close melting and mouthfeel compared to milk fat
Uniform quality throughout the year
Plant based option to milk fat
Cooking and fresh cream applications
Packaging: 25 kg BIB
BENEFITS
Superior overrun
Excellent stability and heat resistance
Good melting profile and flavor release
Specialized antioxidants for systems
Cholesterol free
Excellent oxidation stability
