Substitutes of butterfat

Substitute of milk fat with the EKOLAKT trademark  Substitutes of milk fat Are used for production of spreads and milk - containing products: smetanny, cottage cheese, cheese (firm, fused), milk - containing canned food, and also ice cream with substitute of milk fat. Substitutes of milk fat...

Substitutes of milk fat of the Ekolakt group Advantages: • are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications; • are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties; • improve...

Substitutes of milk fat of the Ekolakt group Advantages: • are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications; • are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties; • improve...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Ekolakt group Advantages: • are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications; • are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties; • improve...