Dairy

Dairy

FGV IFFCO offers a variety of dairy fat replacers with formulated fat blends tailored to replace milk fat in various dairy products such as cream, coffee creamer and milk substitutes. We have developed fats which can be utilized in the production of ice cream, cheese and whipping cream as dairy fat replacers. Not only they do enhance the product and improve its structural rigidity, heat resistance, texture and mouth feel, but they also reduce our customer’s production costs by cutting the fat consumption by 1/3 and yet comply with the dietary recommendation. This also makes our customer’s products healthier, as they are made from lauric and non-lauric vegetable oils and cocoa butter instead of dairy products.

Ice Creams

We produce fats specifically for the ice cream industry. Due to its properties of faster crystallization, our fats are ideal for enrobing and coating of ice cream. They can be used for both dipping and enrobing and have excellent sensory properties. Our fats belong to lauric, non-lauric and palm origins.

Dairy Fat Replacers

Normally dairy fats are used in the production of cheese but more and more producers want to replace the expensive butter fat with vegetable fats, which are cheaper and from nutritional stand point is even healthier. We have developed fats for use in the production of cheese by improving its structural quality and taste. Cheese substitutes can be custom-made for individual customers for specific applications using either non-lauric or lauric fats. The dairy replacers enhance the function provided by the fat in terms of flavour, texture, and mouth feel. The usage of replacer reduce fat consumption by 1/3 and yet complies with the dietary recommendations. The main objective of substitution is the reduction in cost of raw materials as well as improved nutritional benefits and production properties.

Whipping Creams

Traditionally, dairy fats are used in whipping cream production. However, there is a growing demand in replacing expensive dairy cream with cheaper and nutritionally healthier vegetable fats. We have developed a fat specifically for whipping cream, enhancing its structural rigidity, heat resistance, and taste. These fats, typically based on hardened lauric fats, stabilize solid fat crystals and trap air cells to create stable whipped foam. Since they are lauric-based, no additional aeration is necessary. Moreover, they can be customized for specific applications.

Ghee

Sourced from plant-based ingredients, making it suitable for vegans. It contains specialized emulsifiers, natural identical flavours, natural colouring, and added vitamins.
Finest quality vegetable ghee derived wholly from good quality palm oil with unique texture, aroma, colour and melting point.

Building Partnerships... Changing Lives

FGV IFFCO welcomes collaboration and partnerships.

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