Vegetable fat powder, also known as milk essence, is a new product with hydrogenated vegetable oil and casein as the main raw materials. According to different needs of users, low-fat, medium fat and high-fat products can be produced according to their standards in the production process.
Hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.
1. The fat content can be adjusted at will, ranging from 5% to 82%, and the oil varieties can also be selected according to the needs.
2. The functional properties (water solubility, emulsification, foaming) are excellent, which can meet the processing needs of different food fields.
3. The flavor is diverse, and the product can be flavored, toned, seasoned or fortified with vitamin microelements.
4. Microencapsulated products are easier to store, not easy to oxidize, good stability, and not easy to lose flavor.
5. It can replace expensive milk fat, cocoa fat or part of milk protein.
High quality vegetable oil and casein are used in milk powder, coffee, oatmeal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances. Vegetable fat powder can improve the internal organization of food, increase aroma and fat, make the taste delicate and thick, so it is also a good partner of coffee products, can be used in instant Cereals, cakes, biscuits, etc., to make cake organization delicate and improve elasticity; biscuits can improve the crispness, not easy to oil.
It has good instant solubility, flavors and flavors are similar to “milk”, and can replace milk powder or reduce milk consumption in food processing, so that the production cost can be reduced on the premise of keeping the product quality stable.