Ice Cream coatings

ERTIMIX 230 and ERTIMIX N 220 are high quality fats especially developed for replacing milk fat in ice cream. They are both based on non-hydrogenated vegetable oils and fats and contains both lauric and non-lauric components.

The most recommended is a substitution of milk fat from 40 to 85 %.

Better heat resistance of ice cream

Compared to traditional range vegetable ice cream fats, ice cream prepared with ERTIMIX 230 or ERTIMIX N 220 has a much better heat resistance and gives much creamier ice cream. It also contains lower amounts of saturated fatty acids and is based on non hydrogenated fat.

	ERTIMIX 230	ERTIMIX N220	Coconut Oil 28	Dairy Fat
Cholesterol	traces	traces	traces	high**
Saturated Fatty Acids*	66%	49%	95%	63%
Hydrogenated	no	no	yes	no
Trans fatty acids	trace	trace	trace	4-8%**
Heat resistance of ice cream	high	high	low	low
Mouthfeel and taste of ice cream	Rich,creamy	Cool,light	Cool,light	Rich,creamy

*Based on typical analysis data from Fuji Oil Europe
**256mg/100g(USDA Nutrient Database for Standard Reference, Release 13 (November1999))
***Reference:Asia Pacific J Clin Nutr(1997)6(4):239-245

Creamier Taste

Especially ERTIMIX N 220 was developed as an ice cream fat with a reduced amount of saturated fatty acids. This offers an additional advantage from nutritional point of view.

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©2004.Fuji Oil Europe, Kuhlmannlaan 36, 9042 Gent. Webmaster

©2004.Fuji Oil Europe, Kuhlmannlaan 36, 9042 Gent.
Webmaster