Substitute of milk fat. tz Ekolakt

Substitutes of milk fat of the Ekolakt group

Advantages:
• are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications;
• are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties;
• improve physical properties of milk fat, increase resistance of a ready - made product to high temperature conditions;
• contain essentsialny fatty acids that increases the physiological value of ready - made products;
• do not contain fragrances, have the depersonalized taste and a smell.

• "Ekolakt of 1403 - 33" enters into group of soft substitutes of milk fat; has high plasticity, it is ideal for production of spreads, and also milk - containing products: smetanny and milk - containing canned food.
• "Ekolakt of 1403 - 35" has good heat stability, plasticity, is ideal for production of spreads, including at direct packing in a briquette. It is used also by production of milk - containing products: smetanny, cottage cheese, cheese, milk - containing canned food, and also ice cream with substitute of milk fat.
• "Ekolakt TF of 1903 - 33" (with the content of trans - isomers of fatty acids no more than 1% ) has high plasticity, is ideal for production of spreads, and also smetanny products.