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A wide and strongly growing variety of dairy products can be found on the market. In these products there is a tendency to substitute milk fat for vegetable fat.
"Nothing new", one could say. For quite some time cheap vegetable fats (and even cheap animal fats) were used to prepare margarine as a substitute for butter. Price and availability were the driving forces for the success of margarine.
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Next to price and availability, nutritional aspects, constant quality and functional properties are more and more a reason to replace milk fat.
From nutritional point of view, saturated fatty acid content can be lowered when replacing milk fat by vegetable fat. Additionally the use of especially designed vegetable fats can offer some functional advantages for particular applications.
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Different types of milk fat replacers were designed for different applications:
• Butter blends ERTIMIX BS
• Cheese ERTILAC CH
• Ice cream ERTIMIX, ERTIMIX N
• Margarine ERTIMIX M
• Whipping cream ERTILAC CR, ERTILOR BI
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Ertimix BS |
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According to EU regulations, butter blend is the name for products containing a mixture of milk fat and other fats. These products are also called butter-mixes or spreads.
ERTIMIX BS is a range of high quality fats especially developed for butter spreads, in which ERTIMIX BS can replace the milk fat in any ratio. Highly recommended is a substitution of milk fat from 50 to 90 %.
ERTIMIX BS has a melting behaviour which is very close to milk fat and has a very nice mouth feel. It gives the same consistency as butter but an even better spreadability.
An advantage of ERTMIX BS is that for the production of the butter blend the same traditional equipment as for the production of pure dairy butter can be used (churning). With ERTIMIX BS it is also possible to produce the butter blend by using a scraped surface heat exchanger, which is normally used for margarine production. |
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Ertilac CH
ERTILAC CH is a range especially designed for the production of cheese products. As compared to milk fat, ERTILAC CH is not only an economically attractive product, but it also offers to cheese producers an extra flexibility in their design of cheeses and cheese like products.
ERTILAC CH can be used in a variety of applications, such as traditional Gouda cheese type*. A very tasteful gouda cheese with nice texture and flavour release is obtained by replacing 50% of the milk fat with ERTILAC CH.
Substitution of milk fat by ERTILAC CH enables you to produce cheese products with a healthier fatty acid profile. The amount of saturated fatty acids is reduced while keeping, or even lowering, the amount of trans fatty acids at the level found in milk fat.
(Figure 1). In addition to that, the use of vegetable fats will also reduce the cholesterol content in the end product.
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Ertilac CH |
- economically attractive: cheaper than milk fat
- consistent quality , no seasonal fluctuations
- 100% vegetable origin
- low in cholesterol
- lower amount of saturates than in milk fat
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Apart from the economical and nutritional benefits, ERTILAC CH also offers advantages in the processing of cheese. Unlike milk fat, this vegetable fat is not sensitive to seasonal fluctuations. Consequently, the quality and processing of the cheese product is more consistent.
Gouda type cheese prepared with ERTILAC CH
(50 % replacement of milk fat, 4 weeks ripening)
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* In many countries, including the European Union the names of dairy products are protected by law. Replacing a dairy component by a non-dairy substitute implies that such a cheese-like product can no longer be labeled as cheese. Therefore it is a trend to use brand names for the marketing of these products. |
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Ertimix M
Elimination of trans fatty acids (TFA) in retail margarines had already taken place long before the recent shift towards low TFA fats. Still, quite some industrial margarines contain a high amounts of TFA.
We offer a wide variety of margarine hardstocks containing a strongly reduced amount of TFA or even no TFA at all.
ERTIMIX M range covers non-lauric types and lauric-containing types of margarine hardstocks. The hardstocks can be adapted to the specific requirements of the customer.
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ERTILAC CR
Cream exists in many forms and applications. Generally a distinction can be made in accordance with the content of the fat. This fat content mainly determines the possible applications of the cream.
% Fat on weight |
Application |
< 20%
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Low fat cream |
20% |
Pouring (cooking) cream, coffee whiteners |
20-40% |
Whipping cream |
35-40% |
Double cream |
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For each application different types of vegetable fat were designed.
• Whipping cream :
For whipping applications dairy cream has some important limitations. Since UHT treatment destroys the whipping properties of the cream it can only be used fresh. However, fresh whipping cream can only be kept under refrigeration temperatures for a limited period .
ERTILAC CR is a range of vegetable fats developed for whipping purposes. They make it possible to produce UHT treated cream with a good aeration and whipping property, the desired overrun and a nice shape retention. Within the ERTILAC CR range, fats with a different melting profile were designed, resulting in an organoleptic characteristic complying with the customer's wishes.
With ERTILAC CR a fully vegetable cream can be produced. However, these fats also make it possible to produce whipping creams based on a blend of dairy cream and vegetable fat. This results in a UHT treated whipping cream with the natural flavour of the dairy cream and the physical properties/advantages of the vegetable fat.
• Pouring (cooking) cream, coffee whiteners
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For more info, please contact us. |
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