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SOLPRO is not only a brand of professional fats and margarines. This is a high level of expertise and knowledge of the market. We monitor trends in the fat-and-oil, confectionery, bakery and dairy industries and monitor changes in consumer tastes.
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Milk fat replacers
Margarines and fats
Oils and mixes
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?
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.
Why does melted MFR foam so much?
MFR foaming is due to soy lecithin. It doesn’t affect the quality of the dairy product or spread.
What dispersant power in kW is needed to produce an emulsion?
The selection of the dispersant is carried out according to the volume of the supplied product and the power in kW. Depending on the amount of emulsion prepared in the production, the apparatus can be selected according to technical characteristics - from 6 to 20 cubic meters of emulsion per hour with a power of 7.5 to 11 kW, respectively.
Please recommend an all-purpose margarine that can be used in puff pastry, short paste and rich dough.)))))
For short paste and rich dough, we recommend Table with Milk Flavor and Aroma (33100) margarine, 82% fat content. It has excellent churning qualities and can be used both in melted and softened form with equal success. For puff pastry, we recommend using specialized SOLPRO puff pastry margarine (33830), 82% fat, because quality flaking requires a margarine with 40-44℃ melting temperature. There are options to use the Table line margarines to make puff pastry, but their puffiness and flaking qualities will differ much from the products made using specialized margarines.
What is the required total turnover rate required to make emulsion stable?
Two or three passes of the total mass through the disperser would be enough.
What does o/w and w/o emulsion mean?
O/w emulsion means oil in water (water serves as dispersion medium, oil as an internal phase)
W/o emulsion means water in oil (oil is a dispersion medium, water - an internal phase).
What is the recipe for dairy emulsion?
• melt the required fat amount in a fat-melting plant to 55÷65˚С;
• heat up the required amount of buttermilk or skimmed milk to the fat temperature. The temperature difference between the fat and the milk phases should be ± 5˚С max;
• trickle the prepared milk phase to the melted fat. Mixer and disperser should be on and the pipe should stay in backfeed mode;
• circulate the mixture until the emulsion is stable (does not flake into 2 phases in a glass within 10 minutes);
• emulsion dispersion time depends on the disperser (rotor-pulse machine) power;
• inject fat-soluble components into the melted fat, water-soluble ones - into the milk phase;
• use the emulsion as required by your production process.
(If you have no fat melter of disperser, melt the fat in a container with a mixer and steam supply, by adding the required buttermilk (skim milk) amount and mixing with a centrifugal pump and a mixer until the emulsion is stable).
Why should we use sponge cake emulsifier pastes?
To avoid sponge cake crumbling, please follow some simple rules:
• do not use more starch than stated in the recipe;
• make sure you follow the baking requirements so that your sponge cake does not come out overly dry;
• do not use freshly baked sponge cake; allow it to “settle” instead;
• only use sharp knives when cutting sponge cake.
Why should we use sponge cake emulsifier pastes?
Emulsifier pastes for sponge cake:
• cuts down the process technology (adding all ingredients at once and reducing churning time to 10-15 minutes);
• cuts egg consumption down to 50% of the formula requirement (thus reducing the finished product cost);
• ensures high quality of finished product (more elastic structure, lighter crumb, less crumbling when cut, high absorption properties and extended shelf life).
What’s the difference between 38001 and 38002 pastes?
Emulsifier pastes are mixes of surface-active compounds and water. They speed up emulsion formation, improve dispersion and promote its stability. Sponge cake emulsifier paste 38002 is highly concentrated and has elevated emulsifier content compared to paste 38001. Therefore, its consumption rate is lower.
Is coconut oil harmful?
The opinions on coconut oil and the harm it supposedly causes to human health are highly divided today. The reason for those discussions is its high saturated fats content (coconut oil is about 90% saturated fats and 9% unsaturated fats). Some research data indicates that coconut oil may increase cholesterol production level, driving up the risk of cardiovascular conditions. At the same time, coconut oil normalizes digestion, improves cognition, lowers the risk of atherosclerosis and cancer, improves immunity and makes us more resilient against viral and infectious diseases. In particular, it prevents viruses from adapting to antibiotics. Coconut oil also improves calcium and magnesium intake. It’s known to alleviate Alzheimer’s disease symptoms. Therefore, experts agree that the deciding factor in coconut oil consumption is moderation and diet variety, emphasizing that it can negatively impact your cardiovascular health only if it’s used as the sole source of fats for a prolonged period.
Do margarines or fats contain palm oil?
Yes, our margarines and fats do contain refined deodorized palm oil and its fractions. However, the SOLPRO range today includes CLEAN&FREE, a full line of palm oil-free margarines and fats. Using those, you get a unique chance to put a unique Palm Oil Free label on your products.
What is margarine (fat) made of?
Oils include natural and modified refined deodorized vegetable oils with emulsifiers and antioxidants added. Margarine is vegetable fat and emulsifier based products with added water, salt, flavoring agents, citric acid and colorants.
Which antioxidants do you use in your products? Do you include natural additives?
The SOLPRO range includes a great number of products that only use natural antioxidants (tocopherol mixtures, Е-306). Tocopherols are registered as food supplements of natural origin: E306 (tocopherol mixture), E307 (α-tocopherol), E308 (γ-tocopherol) and E309 (δ-tocopherol) acting as antioxidants and sources of vitamin E.
Do you change recipes with seasons? Why?
Some margarine and fat recipes has “summer” and “winter” variations. In warm season (after April 15), in order to avoid excess loosening of the fat (margarine) texture in summer heat, we add extra solid fats to those products; conversely, in cold season (after October 15), we start adding more liquid oils to hasten product softening times before use.
Which fats (margarines) are recommended for bakery products?
akery products have low fat or margarine content (5% max). Therefore, we recommend using all-purpose margarines and fats: Table 33109 82%, low fat margarines, all-purpose fat 33972, palm oil.
Which fats (margarines) are recommended for sugar cookies?
We recommend all-purpose Stolovy (Table) margarines for sugar cookies: 33107, 33109. All-purpose fat 33972, palm oil, MFR 33717 are also recommended.
Which fats (margarines) are recommended for short-paste products?
To make good short-paste, we recommend using products with excellent churning qualities and water phase retention. In other words, short-paste margarine 33820 82% and baker’s shortening 33991 99.7%.
Which margarine is recommended for puff pastry?
We recommend using SOLPRO specialized margarine 33830 for puff pastry, 82% fat content. It’s conveniently packaged in 10 kg blocks cut into 2 kg slabs. Each slab comes wrapped in foil. We recommend this margarine for semiautomatic or mainly manual production lines. For automated production lines, we recommend SOLPRO margarine 33835 for puff pastries, 82% fat content in 10 kg packages cut into 1 kg unwrapped slabs. All-purpose SOLPRO puff pastry margarines (33830 and 33835) can be used both in yeast and unleavened puff pastries.
How do we select the correct deep fry mixture for a certain food?
The choice of deep fry mixture depends on the features of your business (a fast food restaurant, a production site, a fryolator company, etc.), the type of product you fry and the process technology. Rusagro support technologists will be happy to choose the right mix for you out of our product range.
How so we extend frying oil service life using our mixtures?
When choosing a deep fry mix, a consumer is focused on maximizing its production service life without compromising the finished product quality. Frying oil service life can be extended thanks to the natural properties of the oils used in the formula, as well as by food supplements (such as foam suppressors, antioxidants, complexing compounds). Stable deep fry mixes are those with low linolenic acid (<3%) and linoleic acid (<50%) content, but rich in oleic acid (<3%), повышенным содержанием олеиновой кислоты (>> 40%). HOOs included in the formula provide high oleic acid content in the mix.
How many times can I use frying oil without changing it?
Fryolator oil service life depends on many factors: the fryolator model (conveyor, open/closed type, with or without oil filter), the type of product fried (French fries, chicken, buns, etc.), the process temperature which differs for frying different products, i.e. at least 175°С for chicken drumsticks or 160°С for french fries, the frying time that depends on the product weight and finishing stage. So, fryolator oil service life is different for each individual product. The end of frying oil service life is estimated using test strips that detect the free fatty acids content level. Free fatty acids (FFAs) degrade the product quality making it taste and smell bad. Test strip indicator helps assess the free fatty acids content level and therefore, tell how suitable for further use the oil is. A polar compound metering machine can also be used. Polar compounds are degradation products generated by deep frying foods. High polar compound content oil usually is rich in acrylamide, a carcinogen substance.
How do we test our products?
3M™ LRSM frying oil quality control test strips are used for fryolator oil quality control during frying. They assess free fatty acid content. Culinary fats and oils, including frying oil decompose during the frying process. The reason is that triglycerides forming fats and oils break down into glycerin and fatty acids. Free fatty acids (FFAs) degrade the product quality making it taste and smell bad. LRSM test strips help assess the free fatty acids content level and therefore, tell how suitable for further use the oil is. We also use the Testo 270 device to measure the polar compound content level. Polar compounds are degradation products generated by deep frying foods. The TRM value (total polar compound content) is a reliable indicator of frying oil quality. Regularly testing it is important for maintaining deep fried products’ safety and good taste. - High TRM value in oil usually indicates high acrylamide content. - Acrylamide is generated mainly when baking or frying starch-rich foods. It is a product of the so-called Maillard reaction and a known carcinogen. - Capacity measurement is a quick and reliable way to assess frying oil quality. In our lab, we measure parameters such as oxidation stability, peroxide value, smoking temperature and other qualitative indicators.
What are the advantages of high-oleic oil and deep fry mixtures compared to common vegetable oil?
A deep-frying oil should be highly resistant to oxidizing, smoke and foaming compared to common vegetable oil. That’s why high-oleic oils and mixtures based on it are perfect for that purpose. High-oleic oil deep fry mixtures extend the quality period, promote uniform quality of product and the company marginality. Food supplements (antioxidants, foam suppressors) are a factor that significantly improves frying oil stability.
What is the high-oleic (frying) oil smoking temperature?
The smoking point (smoking temperature) is the temperature at which active oil oxidizing starts and the fumes produced by it are seen by naked eye. The HOO and deep fry mixes min smoking temperature is 220°С
What does oil modification mean (speaking about MFR ingredients)?
Vegetable oil modification is chemical or physical transformation of vegetable oils through hydrogenation, interesterification, fractioning or a combination thereof.
What causes such large spreads in solid triglycerides content and melting temperature values in specifications?
Relative accuracy of melting temperature measurements is + 10 % (rel.). Absolute accuracy of STG measuring method - + 4%. MFR composition varies depending on physical and chemical properties of raw materials. That’s what causes value spread.
Which Milk fat replacers contain soy lecithin and which ones do not (speaking about the dairy product label)?
The soy lecithin content is stated on the label and in the specification. For example, MFR 715, 716, 730 do not contain soy lecithin while MFR 711, 713, 717, 719, 724 do.
What are Milk fat replacers shipping conditions?
Loading Milk fat replacers in boxes is allowed only if the temperature inside the product mass is no higher than 10°С. Milk fat replacers can be transported in: -refrigerator vehicles, -insulated freight cars, -containers, closed cars, -insulated trucks, according to the transportation rules for the vehicle in question. Refrigerator vehicles - if transported by a refrigerator vehicle, the temperature inside the cargo compartment must not be above 10°С. A warehouse operator (manager) must make sure the refrigerating equipment is operable and the vehicle driver have set up and is maintaining the temperature at 10°С or below. - In cold season (at average daily temperature below 0°С), as an exception (for local transportation and subject to the client’s consent), margarine products may be transported in soft-sided trucks. Liquid Milk fat replacers may be transported in heated tank trucks. The temperature inside the tank must be 5-10 degrees above the fat melting point.
What does STG content at different temperatures mean?
It means solid triglycerides percentage content in milk fat replacers at various temperatures (10, 15, 20, 25, 30 and 35 °С). It indicates how the product will behave as air temperature changes. For example, 10°С is the temperature inside a common refrigerator, 20°С is room temperature, 35°С is the temperature inside a person’s mouth.
Which fats (margarines) are recommended for short-paste products?
To make good short-paste, we recommend using products with excellent churning qualities and water phase retention. In other words, short-paste margarine 33820 82% and baker’s shortening 33991 99.7%.