Dairy fat alternatives
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.
We produce 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.
Emulsifiers are surface-active lipids mainly made from vegetable oils and fats. The raw material and processing conditions used decide the functional properties of emulsifiers. Emulsifiers are used as additives in a wide range of food applications like margarines and baked goods.
Emulsifiers affect the texture and mouthfeel of processes foods by modifying surface interactions. As fat is lowered in processed foods, the role that emulsifiers perform becomes extremely important. In many low-fat applications the water level is increased, which increases the need for emulsifiers to prevent components from separating.
We supply for each emulsifier the appropriate fat component.
If you would like to learn about our smart solutions on Vemor products, contact our sales people at: email@example.com