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Specialty fats are uniquely formulated fats tailored to meet specific functional and nutritional needs in the food industry. Unlike regular fats, they are designed to enhance the quality, texture, and shelf-life of various food products. These fats include cocoa butter equivalents, bakery fats like cake and pastry margarines, and nutritional fats such as omega-3 enriched oils.
Each type of specialty fat offers distinct advantages, making them essential ingredients in products ranging from confectionery to dairy substitutes, ensuring optimal performance and consumer satisfaction.
#Blend well with cocoa butter, offering similar melting properties, commonly used in chocolate manufacturing.
Cocoa Butter Equivalents (CBEs) are fats that blend with cocoa butter, offering similar melting properties and texture. Made from oils like palm or shea butter, CBEs maintain chocolate stability and mouthfeel, improving cost efficiency without tempering. They are versatile for coatings, fillings, and molded chocolates.
#Made from palm kernel or coconut oil, these are cost-effective alternatives to cocoa butter, providing similar texture and consistency.
Cocoa Butter Substitutes (CBSs) are cost-effective alternatives made from palm kernel or coconut oil. They provide a similar texture and consistency to cocoa butter, making them suitable for use in chocolate products. CBSs help reduce costs while maintaining desirable qualities in confectionery manufacturing.
Naturz Industries’ Chocolate Fat from Palm Kernel Oil is categorized as a Cocoa Butter Substitute (CBS). It provides a cost-effective alternative to cocoa butter, offering similar texture and consistency in chocolate products. This specialty fat ensures stability and quality, making it ideal for various chocolate manufacturing applications.
#Partially hydrogenated fats that mimic cocoa butter’s properties, though not entirely compatible, often used in lower-cost chocolate products.
Cocoa Butter Replacers (CBRs) are partially hydrogenated fats that mimic the properties of cocoa butter but are not entirely compatible. They are often used in lower-cost chocolate products to achieve similar texture and consistency, making them a budget-friendly option for confectionery manufacturers.
Naturz Industries’ Chocolates Fat Non Lauric from Palm Oil is categorized as a Cocoa Butter Replacer (CBR). This specialty fat blends well with cocoa butter, incorporating up to 20% cocoa powder, and offers similar melting properties and texture. It is ideal for chocolate manufacturing, ensuring high quality and consistency in the final product.
#Used in cream fillings, providing a smooth texture and desirable melting properties.
Filling fats are used in cream fillings to provide a smooth texture and desirable melting properties. They ensure the filling is creamy and consistent, enhancing the overall sensory experience of confectionery products. These fats are crucial in achieving the right mouthfeel and stability in various filled chocolates and baked goods.
Naturz Industries’ Lauric Oils Filling Fat from Palm Oil is categorized as a Filling Fat. This specialty fat is used in cream fillings, providing a smooth texture and desirable melting properties. It is ideal for confectionery and bakery applications, ensuring high-quality and consistent results.
#Utilized in chocolate coatings and enrobing, offering good gloss, snap, and shelf stability.
Coating fats are used in chocolate coatings and enrobing, providing a glossy finish, satisfying snap, and excellent shelf stability. These fats ensure that the coating maintains its appearance and texture over time, enhancing the overall quality and appeal of confectionery products such as chocolate bars and dipped items.
#Specialized margarines that aid in aeration and provide a tender crumb structure in cakes.
Cake margarines are specialized fats that aid in aeration and provide a tender crumb structure in cakes. They ensure the batter is light and fluffy, resulting in a soft, moist texture. This makes them essential for achieving high-quality baked goods.
#Used for laminating doughs, providing flakiness and stability in puff pastries and croissants.
Pastry margarines are used for laminating doughs, providing the necessary flakiness and stability in puff pastries and croissants. They help create the distinct layered texture by maintaining consistency and preventing melting during the baking process, ensuring high-quality pastry products.
#Employed in making icings and whipped toppings for stability and volume.
Creaming fats are used in making icings and whipped toppings to provide stability and volume. They help achieve a smooth, fluffy texture, ensuring the toppings hold their shape and maintain consistency, enhancing the appearance and quality of the final baked products.
#Used in deep-frying, designed to withstand high temperatures without breaking down, such as palm olein and high-oleic sunflower oil.
High-stability oils, such as palm olein and high-oleic sunflower oil, are used in deep-frying. They are designed to withstand high temperatures without breaking down, ensuring consistent performance and maintaining the quality of fried foods over extended frying periods.
#Provide the benefits of traditional frying oils without trans fats, ensuring healthier fried foods.
Zero trans-fat frying oils provide the benefits of traditional frying oils without containing harmful trans fats. These oils ensure healthier fried foods while maintaining the desired taste and texture. They are ideal for health-conscious consumers seeking better nutritional profiles in their fried dishes.
#Contain higher levels of omega-3 fatty acids, beneficial for heart health.
Omega-3 enriched fats contain higher levels of omega-3 fatty acids, which are beneficial for heart health. These fats help reduce inflammation, lower blood pressure, and improve overall cardiovascular function. They are ideal for incorporating into diets to promote better heart health and overall wellness.
#Easily digestible fats that provide quick energy, often used in sports nutrition and medical foods.
Medium Chain Triglycerides (MCTs) are easily digestible fats that provide quick energy, making them popular in sports nutrition and medical foods. They are rapidly absorbed and metabolized by the body, enhancing energy levels and supporting cognitive function, ideal for athletes and individuals with specific dietary needs.
#Used in cheese and dairy spreads to mimic the properties of dairy fats.
Anhydrous Milk Fat (AMF) replacers are used in cheese and dairy spreads to mimic the properties of dairy fats. They provide similar texture, flavor, and mouthfeel, making them ideal for creating high-quality dairy products with consistent performance and taste.
Naturz Industries’ Milk Fat Replacer from Palm Oil is a type of specialty fat categorized as an Anhydrous Milk Fat (AMF) Replacer. It is designed to serve as a substitute for dairy fat, providing a similar texture, flavor, and mouthfeel in various products. Commonly used in cheese and dairy spreads, it offers a cost-effective and stable alternative to traditional milk fats. Its use ensures consistent performance and high-quality results in various dairy applications.
Naturz Industries’ Non Dairy Creamer Fat from Palm Oil is categorized as an Anhydrous Milk Fat (AMF) Replacer. This specialty fat mimics the texture and consistency of dairy fats, making it ideal for non-dairy creamers, providing a creamy mouthfeel and enhancing product stability.
#Provide the flavor and functionality of butter in baked goods and spreads.
Butterfat substitutes provide the flavor and functionality of butter in baked goods and spreads. They deliver the same rich taste and creamy texture, making them ideal for enhancing the quality and appeal of various food products while offering a cost-effective alternative.
Naturz Industries’ Spread Fat from Palm Kernel Oil is categorized as a Butterfat Substitute. This specialty fat mimics the flavor and functionality of butter, providing a creamy texture and rich taste in spreads. It ensures consistency and quality, making it ideal for various culinary applications.
#Blended to provide specific taste and stability profiles for dressings and cooking.
Salad and cooking oils are blended to provide specific taste and stability profiles for dressings and cooking applications. These oils ensure optimal flavor enhancement and maintain stability under various cooking conditions, making them ideal for culinary use in both raw and cooked dishes.
#Used for coating and anti-sticking purposes in food processing.
Spray oils are used in food processing for coating and anti-sticking purposes. They ensure that food items do not adhere to cooking surfaces or each other, improving the overall quality and appearance of the final product. These oils enhance efficiency and ease in food preparation and packaging processes.
Specialty fats are integral to the food industry, enhancing product performance and meeting diverse consumer demands. By understanding and utilizing these fats, manufacturers can improve the quality and appeal of their food products.
Naturz Industries Sdn Bhd [202001019018 (1375338-K)] founded in 2020, is a leading exporter of palm oil and its derivatives. Our business encompasses the manufacturing, marketing, and exporting of RBD palm oil, RBD palm olein, shortening, vegetable ghee, and frying fat.
