Cocoa butter equivalents, fat fillings, cocoa butter

Cocoa butter equivalents, fat fillings, cocoa butter

FUJI OIL Europe company is a leader in development and production of specialized oils and fats.

FUJI OIL Europe proposed substitutes and equivalents to cocoa butter, fat and cream fillings for wafers, for the manufacture of ice cream fats, functional dough fat, milk fat substitutes, various functional fats. 
FUJI OIL fat milk substitutes are healthy, guaranteeing:

  • A low or no trans fatty acid isomers;
  • Balanced fatty acids composition;
  • The optimum temperature for melting;
  • High oxidation resistance;
  • Reduce product cost;
  • Increasing the amount of finished products;
  • European high quality raw materials;
  • The latest production technologies;

COM CEDRUS company proposes high quality substitutes of milk fat FUJI OIL to produce spreads, lactic acid products, cheese, cheese:

Name

Properties

Field of application

BS 644 ERTIMIX
  • Mixture based on lauric oils and fats and non-lauric; beta-carotene and the emulsifier containing
  • It contains <2% of trans fatty acids
  • Solid fat content at 35 0 С max. 7%

Especially recommended to replace milk fat in spreads

ERTILAC CR 340
  • Mixture of fats and oils and partially hydrogenated vegetable fat
  • It contains a maximum of 5% trans fatty acids
  • Solid fat content at 35 0 С max. 7%

Recommended to replace milk fat in producing all kinds of dairy products such as cream, yoghurt, cheese, spread, ice cream etc.

33 P ERTIPAL
  • Mixture of vegetable fats and oils
  • It contains <2% of trans fatty acids
  • Solid fat content at 35 0 С max. 4%

Recommended to replace milk fat in producing all kinds of cheese
50 G PALMY
  • Cocoa butter equivalent
  • The maximum content <2% trans fatty acids
  • Solid fat content at 35 0 С max. 7%

Recommended for the production of chocolate to pastries 
ERTIFIL Max 580
  • Specialized palm fat confectionery fillings
  • The maximum content <2% trans fatty acids
  • Solid fat content at 35 0 С max. 6%
 Confectionery fillings 
ERTI L 850
  • Fat coconut specialized, refined, deodorized.  
  • The maximum content <2% trans fatty acids
  • Solid fat content at 30 0 С max. 0%
 Recommended for the production of chocolate ice cream provides rapid crystallization  

Contact us for more details