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Product Details
This fat is mainly used as a partial or total substitute for milk fat in ice cream mixtures, preparation of chocolate coatings.
The choice of fat with neutral flavor and an appropiate solid curve is fundamental fo obtaining a smooth ice cream with attractive apperance and optimal texture and excellent flavor.
Our ice cream vegetable fat has become the best option for the industrial producer of frozen desserts. It is also an excellent choice for partial or full replacemente of milk fat in dairy products.
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Is based on 100% vegetable, contain lauric fatty acids, is a cocoa butter substitute. Being free of trans fatty acids.
This fat is mainly used as a partial or total substitute for milk fat in ice cream mixtures, preparation of chocolate coatings.
0% trans raw material, specially designed for manufacturing of cooking products such as dehydrated soup blends, bouillon cubes.
This edible, non lauric fat corresponds to a palm fat, non hydrogenated, refined, bleached and deorized free of trans fatty acid
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Ice Cream FAT
bb cream
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