Customized specialty fats supplied as solid or semi-solid blocks. Engineered SFC and crystal form deliver target melt, aeration, and mouthfeel—ideal for dough handling, laminated lift, smooth coatings, and creamy textures.
Customized specialty fats supplied as solid or semi-solid blocks. Engineered SFC and crystal form deliver target melt, aeration, and mouthfeel—ideal for dough handling, laminated lift, smooth coatings, and creamy textures.
Texture improver
Fat replacer
Specialty Fats is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Consistent plasticity, lift, and soft bite.
Predictable melt and sheen for premium textures.
Creamy mouthfeel and controlled meltdown.
Targeted SFC for workable, stable products.
Oil selection: Refined vegetable oils/fractions chosen for target saturation and stability.
Primary production: Interesterification and/or blending creates the desired triglyceride profile and SFC curve.
Crystallization: Rapid cooling and controlled working to form fine β′ (beta-prime) crystals for plasticity and aeration.
Finishing & block-forming: Tempered and portioned into solid/semi-solid blocks; wrapped for handling.
Standardization/QA: Slip point, SFC at 10/20/30 °C, peroxide/FFA, and texture metrics verified; COA issued.
General: Use as the fat phase per formulation; trial recommended.
By application
Laminated pastry (on flour): 20–50% (laminating fat)
Cakes & muffins (on flour): 10–25%
Cookies/biscuits (on flour): 10–30%
Coatings/compounds (of fat phase): 10–40%
Dairy bases (in mix): 3–12%
β′ crystals boost aeration and deliver a fine, tender crumb.
A tuned SFC curve gives clean melt without waxy afterfeel.
A tuned SFC curve gives clean melt without waxy afterfeel.
β′ crystals boost aeration and deliver a fine, tender crumb.
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