Milk fats are used to produce cheese, butter, ice cream, creamers and other dairy applications. An important disadvantage of milk fat is that it contains a high proportion of saturated fatty acids.

 

A good alternative for milk fat is the use of vegetable oils and fats, the dairy fat alternatives (DFA). The major advantage to use these DFA’s in applications is that it contains more unsaturated fatty acids compared to milk fat. Another aspect of DFA’s is that the uses of these alternatives are less expensive and reduce costs in the end product.

 

Unimills produces vegetable oils and fats for DFA’s, which have great taste and the appropriate melting behaviour like milk fat. Melting behaviour of a product provides the release of the flavours and therefore gives a good mouth feeling. Also the products of Unimills have the correct crystallization and stability. These are crucial for applications of the dairy fat alternatives.

 

Ice cream has a long history as a popular dairy food item. The market of ice cream valued more than 20 billion Euros in Europe. Annually the Europeans consume 3 billion liters of ice cream. 

 

There are great advantages to use vegetable fats instead of butterfat. The use of vegetable fats in ice cream is cheaper and reduces costs significantly. Second the texture of the ice cream is easier to adjust to specific demands and it is possible to balance the content of saturated and poly-unsaturated fats in the composition.

Unimills produces fats for ice cream which have the optimal melting properties, low saturated fats with the highest taste quality.

 

Unimills supplies vegetable oils and fats for ice cream, cheese, non-dairy coffee milk powder, desserts and butter industry. Click here to contact our experts.