I & S INNOVATION & SUSTAINABILITY

Specialized fats are a special category of fats, for which production a unique equipment is required and special knowledge.

LLP "EFKO ALMATY" has all necessary resources for the production of food ingredients, including milk fat substitutes and bakery fats. In addition, the EFKO Group divisions in Russia are ready to provide the widest range of fats for special purposes.

A number of the Company's industrial fats are widely used in manufacturing milk-containing products and spreads. For instance, Ecolact TF, a milk fat substitute used in production of spreads, sour cream, curd, hard and processed cheese products, and vegetable fat ice cream. Ecolact TF is generated through interesterification of fractionated and hydrogenated vegetable oils and fats. This is a premium quality product closely resembling milk fat by its major characteristics and properties, GMO-free and without artificial flavoring.

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  • Ecolact TF 1403-35 is a thermally stable, soft milk fat substitute; contains very few trans-isomers; ideal for spreads (easily packaged); used in manufacturing of milk-containing products (sour cream, curd, and cheese) and vegetable fat ice cream.
  • Ecolact TF 1403-33 is a "winter" option of a soft milk fat substitute; soft; ideal for spreads and milk-containing products, such as sour cream, curd, and cheese.
  • Ecolact TF 1803-33 М is a soft milk fat substitute; contains very few trans-isomers, soft; used in production of spreads and milk-containing products, such as sour cream, curd, and cheese.
  • Ecolact TF 2103-33 is the softest milk fat substitute of the group; less solid; thermally stable; contains very few trans-isomers; very soft; used in production of spreads and milk-containing products, such as sour cream, curd, and cheese.

EFKO produces a notable range of confectionery fats.

Confectionery fats of the Ecomix group are mixed fats generated through fractionation and interesterification of lauric and non-lauric oils and fats, free from trans-isomers of fatty acids. The Ecomix confectionery fats are used to produce soft fatty fillings for sweets and chocolate bars, as well as whipped and fatty fillings for wafer products.

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  • Ecomix 1003-30 has a steep melting profile and is used to produce fillings for sweets and hollow wafer products.
  • Ecomix 1103-32 is characterized by high solidity and crystallization rates; used to produce fatty fillings for sweets and wafer products, as well as nut-rich fillings; keeps nut oil off the surface.

The non-lauric Econat group confectionery fats are made from premium quality oils through interesterification and advanced fractionation, and contain very few trans-isomers of fatty acids. They are used to produce a wide range of confectionery items: from semi-liquid and soft spreadable fillings to solid praline-type paste and fatty fillings.

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Fats for soft fillings

  • Econat 1004-32 has soft texture in a wide temperature range and is used to produce chocolate and nut spreads, and cream fillings.
  • Econat 1304-30 is used to produce spreadable fat fillings for hollow wafer products and mixed candies.
  • Econat 2004 NEW has semi-liquid texture and is used to produce various fluid fillings for confectionery products; serves as a frying fat and is used to sprinkle biscuits and crackers (has high oxidation stability at high temperatures).

Fats for confectionery paste

  • Econat 1203-34 has enhanced aeration properties and is used in production of a wide range of soft confectionery paste including delicate whipped fillings with low density, such as soufflé and "ptasie mleczko" mass.
  • Econat 1403-36 BR has barrier properties and is used to produce confectionery fillings and nut-rich fat masses. It improves product quality by keeping nut oils off the surface of confectionery products.
  • Econat 1603-37 is used to produce wafer fillings and various pastry
  • Econat 1802-36 NEW is used to produce praline sweets and fat confectionery paste, enjoys high thermal stability and solidification rate, which has a positive impact on conveyor performance as it takes less time for products to pass through the cooling alley.
  • Econat 1902-36 NEW has solid texture and is used to produce praline sweets and hard fat fillings, enjoys high thermal stability.

The Econd confectionery fats are solid fats generated through hydrogenation and fractionation of premium quality vegetable stock. They are used to produce praline sweets, fat fillings for sweets, and fat frostings for confectionery products.

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  • Econd 1102-35 is a multi-purpose fat for praline sweets with enhanced melting characteristics and thermal stability enabling its use in production of confectionery paste in winter and summer.
  • Econd 1402-36 has a high crystallization rate, which has a positive impact on conveyor performance as it takes less time for products to pass through the alley for manufacturing praline sweets.
  • Econd 1502-31 has a high melting rate, which ensures fast release of the product's flavor making it suitable for production of fat fillings for sweets.
  • Econd 1602-37 has high thermal stability and is used to produce praline sweets and fat frostings for confectionery products.

The Econfe confectionery fats are produced by fractionation and hydrogenation of vegetable oils and fats; they have a high crystallization rate, which prevents shifting of wafer sheets and leakage of spread filling; their enhanced melting characteristics allow for improved organoleptic properties of finished products. Fats of this group are used to produce fillings for wafers, wafer rolls, chocolate and wafer cakes, fillings for sweets, chocolate bars, sandwich biscuits, and rolls.

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  • Econfe 1203-34 has better aeration characteristics as compared to other fats of this group and is used in production of cream and fat fillings.
  • Econfe 1303-35 enjoys optimal solidity and is used to produce fat fillings.
  • Econfe 1403-35 outperforms other fats of this group by solidity and crystallization rate, which has a positive impact on conveyor performance as it takes less time for products to pass through the cooling alley.

The Ecoice confectionery fats are lauric and non-lauric fats used to produce frosting for vegetable fat ice cream.

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  • Ecoice 1203-36 is a non-lauric substitute of coconut oil generated by advanced fractionation and hydrogenation of vegetable refined deodorized oils and fats; has a steep melting profile and fast flavor release; is used to produce refreshing and cream fillings and confectionery paste. Used instead of coconut oil, Ecoice 1203-36 allows eliminating the risk of "soaping" of confectionery products.
  • Ecoice 1103-26 P, Ecoice 1303-23 are a mix of palm-kernel oil and its fractions.
  • Ecoice 1103-26 P is used in production of refreshing fillings, frostings for vegetable fat ice cream, has a steep melting profile and fast flavor release.
  • Ecoice 1303-23 is used to produce frostings for vegetable fat ice cream.

The Oilprime confectionery fats are generated through hydrogenation and fractionation of vegetable oils and fats and used in production of various fillings for wafers, wafer rolls, and cakes, as well as confectionery paste and biscuits.

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  • Oilprime 1003-32 is used to produce various fillings both in melted and plastified forms thanks to its soft structure.
  • Oilprime 1003-36 is used in production of a wide range of confectionery products: wafer fillings, confectionery paste, various pastry.
  • Oilprime 1003-39 has improved thermal stability allowing to ensure consistent quality in production and storage of confectionery products at higher temperatures.
  • Oilprime 1203-35 is a multi-purpose fat to be used in production of a wide range of wafer and confectionery fillings. Its enhanced aeration characteristics allow for producing low density fillings easily spread and evenly distributed across a wafer sheet; an optimum crystallization rate ensures moderate product shrinkage and improved adhesion.
  • Oilprime 1203-35 T is used in production of soft confectionery paste and wafer fillings. Resulting products enjoy enhanced organoleptic characteristics, a high melting rate, absence of lard-like taste, and fast flavor release.

The Ecolact TF milk fat substitutes are generated through interesterification of fractionated and hydrogenated vegetable oils and fats and used to replace butter in production of various types of confectionery paste; closely resemble milk fat by organoleptic, physical and chemical characteristics, as well as by structural and rheological properties.

Cocoa butter substitutes are indispensable for the present-day confectionery production. This type of industrial fats requires complex processing that provides for staged fractionation using state-of-the-art equipment, unique for Russia Currently EFKO is he only domestic producer of non-lauric cocoa butter substitutes, whose equipment allows for fractionation. We can offer several cocoa butter substitutes to consumers.

The non-lauric Ecolad cocoa butter substitutes are generated through hi-tech fractionation and partial hydrogenation of vegetable fats and used in production of confectionery frostings.

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  • Ecolad 1001-33 has an optimum solidity profile and shrinkage rate to be used in production of frostings for marshmallow and marmalade products, biscuits and wafers (prevents wafer sheet separation and cracking of frosting).
  • Ecolad 1101-33 is a multi-purpose cocoa butter substitute with high thermal stability and enhanced organoleptic characteristics. It is used in production of frostings for praline and fudge-type sweets, as well as for hard candy.
  • Ecolad 1202-37 enjoys high thermal stability and is used in production of soft frostings for bakery and pastry products.
  • Ecolad 1301-33 has a steep melting profile and is used to produce hard frostings.
  • Ecolad 1401-33 has an optimum crystallization rate for frostings to harden in the cooling alley and organoleptic characteristics, is used in production of frostings for praline and fudge-type sweets, as well as for hard candy.

The Ecolad S lauric cocoa butter substitutes are generated through hi-tech fractionation and hydrogenation of vegetable oils and fats. They have an enhanced crystallization rate and shrinkage characteristics, a high melting rate and improved organoleptic properties. The Ecolad S substitutes are used to produce hollow chocolate figures, confectionery bars, for moulding of mixed candies, frostings for confectionery products and curd desserts.

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  • Ecolad 3001-35 S has enhanced thermal stability and a steep melting profile. It is used to manufacture hard fragile confectionery frostings, mould sweets and hollow figures.
  • Ecolad 3101-36 S is perfectly suitable for production of soft frostings for cakes, rolls, and wafer products.
  • Ecolad 3201-38 has improved thermal stability and is used to produce frostings in summer amid higher temperatures of production and storage.
  • Ecolad 3302-30 S is used to manufacture soft frostings for bakery products and confectionery paste.

The Ecolad TF non-lauric cocoa butter substitutes of a new generation with lower content of trans-isomers of unsaturated fatty acids are manufactured through hi-tech fractionation and hydrogenation of vegetable oils and fats. They are up to 20 % compatible with cocoa butter and used to produce confectionery frostings.

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  • Ecolad 1602-36 TF is used to manufacture soft frostings for biscuits, wafers, marshmallow and marmalade products.
  • Ecolad 1701-33 TF has optimum solidity characteristics and is used in production of praline and fudge-type sweets, as well as for hard candy.
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