Oils & Fats
Food
Fat for Dairy


IFFCO offers a variety of dairy fat replacers with formulated fat blends tailored to replace milk fat in various dairy products such as cream, coffee creamer and milk substitutes. We have developed specialized fats that can be utilized in the production of ice cream, cheese and whipping cream as dairy fat replacers. Not only they enhance the product and improve its structure, heat resistance, texture and mouth feel, but they also reduce our customer's production costs by cutting the fat consumption and making the product healthier.

  • Dairy Fat Replacer
    • Normally dairy fats are used in the production of cheese but more and more producers want to replace the expensive butter fat with vegetable fats, which can provide the same functionality. We have developed a fat for use in the production of cheese by improving its structural quality and taste. Cheese substitutes can be tailor made for individual customers for specific applications using either non-lauric or lauric fats. The dairy replacers enhance the function provided by the fat in terms of flavor, texture, and mouth feel.
      Our products and their applications are:

      Sub-Applications Products Characteristics Pack Size
      Fat for Cream Cheese, Fat for Reconstituted Milk/Yoghurt and Evaporated Milk IFFCO PO BD 25N
      IFFCO PRO FFT 45
      Non lauric fat. Good mouth feel. Improved shelf life of the finished products. 20 kg BIB, 190 kg drum
      Coconut Oil Replacer (Non Hydrogenated/Hydrogenated) IFFCO ICM 100
      IFFCO ICM 200
      Highly functional structured fat. Excellent mouth fusion. 20 kg carton
      Milk Powder, Coffee Whitener IFFCO PRO ICMP 40 Lauric hardened fat. Excellent oxidative stability for spray drying. 20 kg carton
      Milk Fat Replacer IFFCO MFR 200
      IFFCO MFR 33
      Non hardened blend of lauric & non lauric based fats. Excellent melting profile. 20 kg carton
      Liquid Butter Alternative
      IFFCO LBA 100
      IFFCO LBA 200
      IFFCO LBA (Unsalted)
      Liquid butter replacer. Good melting profile. Excellent for roasting & basting. 20 Litre Jerry can
  • Whipping Cream
    • Normally dairy fats are used in the production of whipping creams and toppings but more and more producers want to replace the expensive dairy cream with vegetable fats. We have developed a range of fats for use in the production of whipping cream with improved structure, heat resistance and taste. They are typically based on lauric fats stabilizing the solid fat crystals, trapping air cells in order to produce stable product having good whipping quality that generates good product volume. They can also be tailor made for individual customers for specific applications.
       
      Our products and their applications are:

      Sub-Applications Products Characteristics Pack Size
      Whipping Cream IFFCO PRO SCO 35 Hardened lauric based fat. Good aeration property. Excellent heat resistance. 20 kg carton
      Whipping Cream, Enrobing Fat IFFCO PRO SCO 39 Hardened lauric based fat. Good aeration property. Excellent heat resistance. Excellent flavour release. 20 kg carton