CREATING SOLUTIONS

With changing trends in lifestyles and demands for consumer product based on convenience and health considerations have led the other areas of applications for palm oil and its fractions. EAPP Research & Development (R&D) efforts meeting such demand, developed new niches, entering new markets and replace the dependencies for expensive dairy products. Creating exciting new products from new processes and applications to develop products for the consumers.

The reality today are dairies comes with a whole host of problems such as greenhouse gasses, contributing 14.5% of all GHC emissions (UN) and animal cruelty where vast majority of dairy operations in the world spend their time in-doors, fed antibiotics while some are injected with genetically engineered growth hormones to maximise the quantity of milk.

Choosing the right vegetable fat in your production will secure the future of your company.

CUSTOMER ADVANTAGES

1 : 1 (Its That Easy)

When replacing milkfat with vegetable fat in dairy products, it is recommended to start with the currently used recipe. If milkfat is originally used in the recipe, no re-calculation is required, as vegetable fat is also 100% fat without any content of water.

However, a calculation is required to obtain a cream with correct fat content, from vegetable fat and skimmed milk, or other milk raw material. The vegetable fat based cream is then used in the same way as ordinary cream.

CONSUMER ADVANTAGES

  • Same quality of finished products as with milkfat can be attained.
  • Improved nutritional profile.
  • Cost reduction compared to butterfat.
  • Constant quality throughout the year.
  • Increases the shelf life of finished products.
  • Minimal content of free fatty acids, peroxide value and absence of GM.
  • Combines well with milkfat and other milk raw materials.
  • Tailored solutions on profile, color and taste.

DISCOVER EACH

PURE MILK FAT REPLACER (NATURALLY BUTTER FLAVORED & COLORED)

Product CodeApplications
AMR R-30 Cheese, Yogurt, Margarine, Ice Cream & Bakery
AMR R-33 Cheese, Yogurt, Margarine, Ice Cream & Bakery
AMR R-36 Cheese, Yogurt, Margarine, Ice Cream & Bakery
AMR R-GLACIER Ice Cream

AMF BLENDS

Product CodeApplications
INFINITY(25% Milkfat)Bakery, Pastry, Confectionary, Culinary
SIGNATURE (8% Milkfat)Bakery, Pastry, Confectionary, Culinary
GLACIER (8-25% Milkfat)Ice Cream

PURE VEGETABLE FAT OF LAURIC & NON-LAURIC ORIGINS (NO COLOR & FLAVOR)

Product CodeSMPApplications
WHITEFAT ELITE30NHSMP 28-30˚ CBroad Functionality (Analogue Cheese, Frying Fat, Margarines, Spreads, Confectionary)
WHITEFAT ELITE33NHSMP 31-33 ˚ C
WHITEFAT ELITE36NHSMP 34-36 ˚ C
WHITEFAT ELITE39NHSMP 37-39 ˚ C
WHITEFAT ELITE43NHSMP 40-43 ˚ C

CONFECTIONARY NON TEMPERING PROCESSED CHEESE

Product CodeIngredient
ULTRAFAT CBS2100Fully Refined Palm and Fractionated Hydrogenated Vegetable Fat of Lauric origin
ULTRAFAT CBS2200Fully Refined Palm and Fractionated Hydrogenated Vegetable Fat of Lauric origin

EASYSPREAD

Product CodeIngredient
EASYSPREAD5800

Pure Vegetable Oil, Confectionary Chocolate Soft Spreads, Cold Stability & Special Emulsifier
EASYSPREAD5800S

Pure Vegetable Oil, Confectionary Chocolate Soft Spreads, Cold Stability & Special Emulsifier

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