ICE CREAM

AND DAIRY

An edible lauric fat, free of “trans” fatty acids, fully refined, bleached, deodorized and plasticized, with added emulsifiers. Suitable for human consumption.

GENERAL

FEATURES

  • The choice of a fat with a neutral flavor, with a correct solid curve (SFC) is essential to obtain an ice cream with an attractive appearance, optimal texture and excellent flavor.

  • Our vegetable fat for ice cream has become the best choice for the industrial frozen dessert manufacturer.

GENERAL FEATURES

  • COMMERCIAL NAME:
    Manteca Heladera D.P. (Double purpose)
  • APPLICATIONS:
    This fat is mainly used to replace, partially or totally, milk fat (MSF) in ice cream dough. In addition, to make chocolate coatings for ice creams.
  • APPLICATIONS:
    Specially designed to partially or totally replace: milk fat (MFS) in dairy products such as ice cream, yogurt and others.
  • GENERAL FEATURES:
    Semi-solid fat obtained from palm kernel oil, with antioxidant added at the customer’s request. This fat is totally refined, bleached and deodorized, free of “trans” fatty acids. Suitable for human consumption.
  • APPLICATIONS:
    Grease for use in ice cream and cold products. It can be incorporated into the ice cream mix or ice cream topping.
  • They are medium fractions of palm with different melting points, according to the client’s needs. They are non-hydrogenated, free of trans fatty acids, and free of GMOs.
  • APPLICATIONS:
    Greases designed for the preparation of ice cream topping and dough. In addition, they are recommended for making chocolate creams, for coating cold products, in confectionery, fillings, and coating for cakes. Mixed with cocoa butter, it can replace up to 25% of it (over the total fat content).