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.
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.
PURE MILK FAT REPLACER (NATURALLY BUTTER FLAVORED & COLORED)
|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|
|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)
|WHITEFAT ELITE30NH||SMP 28-30˚ C||Broad Functionality (Analogue Cheese, Frying Fat, Margarines, Spreads, Confectionary)|
|WHITEFAT ELITE33NH||SMP 31-33 ˚ C|
|WHITEFAT ELITE36NH||SMP 34-36 ˚ C|
|WHITEFAT ELITE39NH||SMP 37-39 ˚ C|
|WHITEFAT ELITE43NH||SMP 40-43 ˚ C|
CONFECTIONARY NON TEMPERING PROCESSED CHEESE
|ULTRAFAT CBS2100||Fully Refined Palm and Fractionated Hydrogenated Vegetable Fat of Lauric origin|
|ULTRAFAT CBS2200||Fully Refined Palm and Fractionated Hydrogenated Vegetable Fat of Lauric origin|
|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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