Milk Fat Replacer offers a great comparable quality to milk fat at a favorable cost. MFR is naturally derived, and free from cholesterol and GMOs.
Used in cultured milk foods, analogue cheeses, and bakery-confectionery recipes.
Confectionery:
Used in chocolates and candies as a substitute for cocoa butter due to its similar melting properties. Provides a smooth texture and prevents bloom (fat crystallization).
Baking:
Acts as a shortening in cookies, cakes, and pastries to improve texture and shelf life.
Dairy Substitutes:
Used in non-dairy creamers, whipped toppings, and margarine due to its creamy texture.
Frying Oils:
Utilized for frying snacks as it remains stable at high temperatures and resists oxidation.
