Specialized fats for the elaboration of ice cream’s masses are an important ingredient to provide the product with good aeration and mouthfeel. We have designed vegetable alternatives for the ice cream segment with different benefits according to the market trends and necessities.
Ice Cream Solutions
Act Responsible, Think Sustainable
Ice Cream Solutions
Act Responsible, Think Sustainable
OUR SOLUTIONS
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ICM-25
Coconut fat for premium ice cream mass and coatings
Natural Lauric vegetable fat
Excellent melting, aeration and crystallization properties
Ice cream coatings with excellent crunchiness
Optimal viscosity and yield for dipping and coating process
Packaging: 20 Kg BIB and 190 Kg Drum
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SCO-28
Coconut fat alternative
Non hydrogenated Lauric vegetable fats
Excellent crystallization speed on the ice mass
Enhances with Crunchy texture and excellent melting profile
Optimal viscosity and yield for dipping and coating process
Packaging: 20 kg BIB and 190 kg Drum
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FFT 45
Premium dairy fat alternative
Non lauric Specialized palm fractions
Non hydrogenated system
Excellent melting and mouthfeel
Good performance for ice cream mass
Packaging: 25 kg BIB
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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
Packaging: 25 kg BIB
BENEFITS
Excellent mouthfeel
Superior aeration properties
Good crystallization properties
Excellent flavor release
Different range of textures and melting profiles
Cholesterol free
Good oxidation stability
