• Your choice for unflavored fat, with a correct solids curve (SFC) is fundamental to obtain a highly attractive ice-cream look, optimum texture and excellent flavor.
• Our vegetable fat for ice-creams has become the best option to industrially produce ice-cream desserts.

GENERAL CHARACTERISTICS

• A lauric edible fat, free of fatty acids ‘trans”, totally refined, bleached, deodorized, plasticized, with added emulsifiers. Suitable for human consumption.

DANFAT LAC 5430

• GENERAL CHARACTERISTICS: Commercial Name: Ice-cream Lard D.P. (Double purpose)
• APLICATIONS: This fat is mainly used to substitute, partially or totally, milk fat (MSF) in ice-cream dough. Also, to elaborate chocolate covering for ice-cream.

DANFAT LAC 5328

• APLICATIONS: Specially designed to substitute, partially or totally: milk fats (MFS) in dairy products like, ice-cream, yogurt and others.

DANFAT IND 5327

• GENERAL CHARACTERISTICS: Semisolid fat obtained form palmist oil, with added antioxidants on clients specifications. This fat is completely refined, bleached and deodorized, free of fatty acids “trans”. Suitable for human consumption.
• APLICATIONS: Fat for ice-cream and cold products production. It can be incorporated to ice-cream mix or to ice-cream covers.

DANFAT PMF 8330 Y PMF 8332

• This are medium palm fractions with different fusion points, in accordance to client needs. No Hydronated, free of fatty acids “trans”, GMO free.
• APLICATIONS: Fats designed to produce ice-cream coverings and ice-cream dough. Also, to elaborate chocolate covering for ice-cream. Mixed with cocoa lard it can replace up to 25% of this (of the overall fat total).