Specialty Fats & Oils

Specialty fats are versatile types of fats  used to replace expensive fats like cocoa butter and milk fats. They solve production challenges by extending shelf life and improving the texture and flavour of convenient meals more enjoyable and reliable.  Some common types of specialty fats include:

1. Cocoa Butter Substitutes

The rise in the price of cocoa butter forced confectioners to seek for cheaper and more readily available alternative fats derived from various natural sources.

These cocoa butter alternatives are produced from vegetable fats that fully or partially mimic the properties of cocoa butter, either by blending or modifying other natural oils or fats. These alternatives are divided into three groups based on their function and similarity to cocoa butter: Cocoa Butter Equivalents (CBE), Cocoa Butter Replacers (CBR), and Cocoa Butter Substitutes (CBS).

Recommended application: coating & filling confectioneries, chocolate bar

2. Coating Fats

Coating fats allow you to meet your requirements by choosing the solid fat content profile that is not too brittle, too soft, too hard, or too waxy. It is designed for enrobing products, is pliable and does not chip off during eating. It is  an optimal solution of specialty fats for making confectionery, bakery coating, compound chocolate, and nougat

3. Filling Fats

Filling fats are specialized fats used in food manufacturing to create the creamy, melting centers inside products like chocolates, sandwich cookies, wafers, cakes, and confectioneries. These fats offer excellent flavor release, and textures from soft to firm. 

4. Ice Cream Fats

Fat is a key ingredient of ice cream and has a great impact on the quality of the ice cream.  Ice cream fat is a fully refined, bleached, deodorized, and hydrogenated vegetable oil.  These alternatives are chosen to reducing fat content, add special flavors, and reduce costs compared to real milk fat.