F.A.Q.
Общие
Заменители молочного жира
Маргарины и жиры
Масла и смеси
Пасты
How do we correctly select an MFR to use in production of a certain milk-containing product (for example, a quark product)?
A SOLPRO dairy support technologist will help you make a choice regarding fats for any milk-containing product, depending on your production features and recipe.
If you want to make a choice yourself, use the SOLPRO fats and margarines for food industry catalogue. You can use the ingredient selection serviceat our website.
Can Milk fat replacers cause dairy products contamination with yeast or coliform bacteria?
No.
Regulatory norm for coliform bacteria in milk fat replacers: absent in 0,001 g.
Regulatory norm for yeast in milk fat replacers: at or below 1.0*10ᶟ. MFR conformance to these values is verified by test reports issued by independent authorized laboratory.
Which process modes are required to make spreads (homogenization, pasteurization pressure, temperature, etc.)?
When producing spreads, use all the process modes used to make butter; similarly, to make milk-containing products with milk fat replacers, use the same homogenization, pasteurization modes used to make dairy products.
Which flavoring agents and emulsifiers are recommended to use with SOLPRO Milk fat replacers?
You can use a wide range of flavoring agents and emulsifiers offered at the modern ingredients market with SOLPRO milk fat replacers. They will make you able to broaden your spread, margarine and other product range considerably while maintaining their high quality and set operational characteristics.
PALSGAARD and DANISCO emulsifiers are widely used; flavouring agents include StabiCream, DEL'AR® Butter, Kima Limited, Butter Type Т115879 (Kima Limited) and so on.
What is an MFR ingredients composition?
The ingredients are listed in the specification and on the box. They include unmodified and/or modified vegetable oils with or without food supplements. Ingredients breakdown is provided.
How does MFR work?
Milk fat replacers behave exactly like milk fat. Milk fat is used to make butter; if you partly replace it with an MFR, you will get a spread. It will taste just like butter.
What does MFR mean?
Milk fat replacers are milk fat replacers. They replace milk fat in foods. Their max melting temperature is 36°С, max solid triglyceride mass fraction 5% at 35°С, max saturated acids mass fraction 65% of total fatty acids, including mass palmitic acid fraction 38% of total fatty acids content.
What does lauric and non-lauric type milk fat replacers mean?
Lauric type MFRs contain palm kernel or coconut oil.
What’s the difference between all-purpose and specialized margarine?
Specialized margarines differ in their process qualities: churning quality, emulsifying properties, syrup (water phase) retention, elasticity range. Therefore, specialized margarines are those for short-paste, cream and puff pastries. For example, short-paste margarine 33820 82% expands in volume 2-2.5 times when churned (depending on the recipe), while all-purpose table margarine 33107 82% - just 1.5 times. That would have a drastic effect on short-paste quality.
What’s the difference between margarine and fat?
The main difference is that fats do not contain water. That’s why handling fats at confectionery production is different: less consumption (a dry matter recalculation is needed), more relaxed storage requirements, extra emulsifiers are needed in some cases. Fats range and use area are much broader: they are used almost exclusively for sugar-based confectionery production (glazing, praline type stuffing, sweets, pomade, etc.). In pastry baking (except for puff parties and cremes) fats and margarines serve as virtually interchangeable.
What are the differences between margarines?
Margarines can differ in fat content (40% to 84%) and process properties. Superior margarines are specialized ones: for short-paste, creams or puff pastries.
Do you offer liquid margarine?
We don’t, but in some cases (for some products) we offer semi-solid fats: palm olein and ZhSN 33955. For some recipes you might use 38001 or 38002 gel pastes.
Have you got any new products?
At the moment, our product range is being expanded with new products, in line with the latest market trends. There are two large new product lines: Clean Label Palm Oil Free Products. Both include margarines and fats. All these products are combined into the new CLEAN & FREE line. On top of that, in order to meet the forward food safety requirements, we launched GE-free and 3 MSPD products.
How do we replace margarine with fat? And vice versa.
In bakery production, switching fat to margarine and vice versa is done via fat content conversion. In this case, a water content adjustment is required because margarine is a water-containing fat emulsion product, while fat does not contain any water. The churning properties are also of some importance. Margarine contains emulsifiers that defines its churning properties and influence the finished product quality. Generally, fats have no emulsifiers among their ingredients. If you wish to switch the fat containing products, you will have to adjust the recipe and in some cases, the process technology.
How does solid puff pastry margarine differ from one in slabs?
The only difference between SOLPRO puff pastry margarine 33830 82% and SOLPRO puff pastry margarine 33835 82% is packaging. 33830 margarine is sold in 10 kg blocks cut into 2 kg slabs. Each slab comes wrapped in foil. 33835 margarine is sold in 10 kg blocks cut into 1 kg unwrapped slabs. Everything else about the margarines is the same.