I & S INNOVATION & SUSTAINABILITY
Special purpose fats is a special category of fats, which production requires the unique equipment and expertise. EFKO has all necessary resources for the food ingredients production, including milk fat substitutes, confectionery fats and cocoa butter substitutes.
Milk fat substitutes
Used for the production of spreads and milk products: sour cream, curd cheese, cheese (hard, processed), milk-containing canned goods and ice cream with milk fat substitutes.
Milk fat substitutes Ecolact
Advantages:
• Produced by interesterification based on vegetable fats and oils and their modifications;
• Most approached to milk fat on the technological, physicochemical and structural-rheological properties;
• Improve physical properties of milk fat, increase the finished product persistency to high temperature conditions;
• Contain essential fatty acids, which increases the physiological value of the finished products;
• Do not contain fragrances, have non-specific taste and smell.
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  • Ecolact 1403-33 is in the group of soft milk fat substitutes; soft; ideal for spreads and milk-containing products, such as sour cream, curd, and cheese.
  • Ecolact 1403-35 is a thermally stable, soft milk fat substitute; ideal for spreads (easily packaged); used in manufacturing of milk-containing products (sour cream, curd, and cheese) and vegetable fat ice cream.
  • Ecolact TF 1903-33 (trans fatty acid up to 1 %) is a soft milk fat substitute; ideal for spreads and curd products.
  • Milk fat substitute Oilblend
    • Produced by blending on vegetable fats and oils and their modifications;
    • Contain essential fatty acids, which increases the physiological value of the finished products;
    • Emulsifiers and colorant at the consumer request;
    • Do not contain fragrances, have non-specific taste and smell.
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  • Oilblend 1003-36 is included in the group of a hard milk fat substitute; ideal for milk-containing products (sour cream, curd, cheese and preserved milk products);
  • Oilblend 1503-33 is included in the group of a soft milk fat substitute, ideal for spreads;
  • Oilblend 1503-34 is a thermally stable, soft milk fat substitute, ideal for spreads (easily packaged) and for curd products.
  • Milk fat substitutes Ecoice
    • Designed for production of ice cream with MFS;
    • Give ice cream with MFS the necessary structure and provide the appropriate organoleptic characteristics;
    • Contain lauric oils;
    • Do not contain fragrances, have non-specific taste and smell.
    Chocolate glaze fats
    Cocoa butter equivalent Equilad 0101-34 is obtained by a high-tech fractionation on palm oil, meets the requirements of GOST Р54054-2010 "Cocoa butter equivalents and improvers of SOS-type cocoa butter. Technical conditions".
    • Used for full or partial replacement of cocoa butter in confectionery products and semi-finished products.
    • Recommended in production of various kinds of glaze, including chocolate mass, pastes, and in the chocolate composition (up to 5 % by weight of the product).
    • 100 % compatible CBE Equilad 0101-34 with cocoa butter allows to mix them in any percentage without the risk of eutectic and "fat bloom".

    Cocoa and confectionery glazes fats
    Non-lauric substitutes of coconut oil generated by advanced fractionation and partial hydrogenation of vegetable fats.
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    • Ecolad 1101-33 is a multi-purpose cocoa butter substitute; is used in frostings production for praline and fudge-type sweets, as well as for hard candy.
    • Ecolad 1001-33 has an optimum solidity profile and shrinkage rate for frostings production for marshmallow and marmalade products, biscuits and wafers (prevents wafer sheet separation and cracking of frosting).
    • Ecolad 1202-37 is the softest cocoa butter substitute, is a thermally stable and used in soft frostings production for bakery and pastry products.

    Fats for confectionery paste
    The Ecolad 3001-35 S lauric cocoa butter substitutes are generated through hi-tech fractionation and hydrogenation of vegetable oils and fats. They have an enhanced crystallization rate and shrinkage characteristics, a high melting rate and improved organoleptic properties. The Ecolad S substitutes are used to produce hard, brittle confectionery glazes, chocolates bodies, hollow figures.
    Fats for hard candies
    The Econd confectionery fats are generated through partial hydrogenation and premium quality fractionation of vegetable stock.

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    • Econd 1102-35 is a multi-purpose fat for praline sweets with enhanced melting characteristics, thermally stable, used in confectionery paste production in winter and summer.
    • Econd 1402-36
    has a high crystallization rate, has a positive impact on line speed as it takes less time for products to pass through the alley for manufacturing praline sweets.
    Innovative solution
    Econd 1102-35 and Econd 1402-36 TF – melting curves identical to the fat content of trans fatty acids up to 20 %; optimum hardness; high crystallization rate; high organoleptic characteristics, the absence of greasiness. Used for confectionery masses, fat fillings for wafers, wafer cakes, deposited candies and bars.
    Non-isomer confectionery fats Econd TF (the content of trans fatty acids up to 2 %) is obtained by the high-tech modifications of refined deodorized vegetable oils. Meet the requirements of TR CU 024/2011 "Technical regulations for oil and fat products" the content of trans fatty acids, which comes to effect from 1 January 2018.

    The non-lauric Econat confectionery fats are made from premium quality oils through interesterification and advanced fractionation. Russia's first group of specialized fat with content of trans fatty acids up to 1 %.

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    Econat 1802-36 is used to produce praline sweets and fat confectionery paste, thermally stable, has a solidification rate;
    Econat 1902-36 is solid, used to produce praline sweets and hard fat fillings; thermally stable. 

    Fats for cream fillings and pastes
    The non-lauric Econat group confectionery fats are made from premium quality oils through interesterification and advanced fractionation. Russia's first group of specialized fat with content of trans fatty acids up to 1 %.

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    • Econat 2004 – semi-liquid, used for various fluid fillings for confectionery products; serves as a frying fat and is used to sprinkle biscuits and crackers (has a high oxidation stability at high temperatures);
    • Econat 2004 C – semi-liquid, used for various soft fillings for confectionery products;
    • Econat 1004-32 – soft in a wide temperature range, used to produce chocolate and nut spreads, cream fillings.

    Fats for nut oils fillings
    Confectionery mixed fat Ecomix 1103-32 is generated through fractionation and interesterification of lauric and non-lauric oils. Contains trans fatty acids up to 1 %. Used for the fat fillings for sweets, wafer products, fillings with high content of nut raw materials, improves product quality by reducing the risk of nut oil migration on the confectionery product surface.

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    • Ecomix 1103-32 has barrier properties, designed for production of fat fillers for candies, wafer products, high nut-containing fillers, improve a product quality as it minimizes a migration risk of nut oil on confectionery;
    • Ecomix 1402-32
    is sharply melted and quickly crystalized, designed for praline candies production.

    Fats for vegetable oil creams
    The Ecolad SP lauric cocoa butter substitutes are generated through hi-tech fractionation and hydrogenation of vegetable oils and fats. Characterized by high oxidative stability. Provide high structural-mechanical and organoleptic characteristics of the final product.

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  • Ecolad 3201-38 – thermally stable, which contributes to the formation of a more dense whipped cream with maximum form-keeping ability. Recommended for cream with vegetable oils, used as a filling in eclairs, roll pastries, cakes, biscuits.
  • Ecolad 3701-35 SP is the most solid fat in the line, providing a high overrun and the finished cream stability. The optimal melting profile provides the best organoleptic characteristics. Recommended in the manufacture of creams on vegetable oils for decoration of cakes and pastry.
  • Fats for pastry
    The Econfe confectionery fats are produced by fractionation and hydrogenation of vegetable oils and fats.

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    • Econfe 1003-36 TF has a minimum content of trans fatty acids, has good aeration properties. Used for a wide range of confectionery products: wafer fillings, different pastry types;
    • Econfe 1203-34 has better aeration characteristics than other fats of this group, which allows to obtain a filling with low density, which is easy to apply and spread evenly over the wafer sheet. Used for the fillings for wafers, wafer cakes, wafer rolls, fillings for chocolates, rolls and biscuits-sandwiches;
    • Econfe 1403-35 outperforms other fats of this group by solidity and crystallization rate, which has a positive impact on line speed as it takes less time for products to pass through the cooling alley. Used for the production of fillings for wafers, wafer cakes, wafer rolls, fillings for chocolates, rolls and biscuits-sandwiches.
    • Econfe 2304-32 NEW – soft, highly stable for migration of low-melting oils, used in the production of cream fillings for hollow wafer sweets, sweets, such as "Assorti" chocolate-hazelnut spreads.

    Innovative solution

    Econfe 1203-34 TF and Econfe 1403-35 TF –  melting curves identical to the fat content of trans fatty acids not more than 20 %; high aeration characteristics; optimal crystallization; high organoleptic characteristics, the absence of greasiness. Used for the fillings for candies, chocolate bars, wafers and fillings for cookies, cakes, biscuits.

    The Econfe TF confectionery fat substitutes (content of trans isomers of unsaturated fatty acids up to 2 %) are manufactured through hi-tech
    modification of refined deodorized vegetable oils. Meet the requirements of TR CU 024/2011 "Technical regulations for oil and fat products" in the content of trans fatty acids, which comes to effect from 1 January 2018.

    Oilprime confectionery fats are recommended to replace margarine in flour confectionery and bakery products recipes, and does not need a correction of technological schemes of finished products and the new equipment installation, but is necessary to be converted of fat and dry basis.
    Advantages:
    • reduction of total costs connected with the transportation, storage, release from the transport packaging and fat melting of finished products;
    • less exposure to microbiological spoilage of specialized fats compared to margarine production;
    • provide a high organoleptic characteristics of the finished product, which are stable during the storage period;
    • provide a sustainable stable emulsion;
    • provide a high resistance to oxidation;
    • using TF fat ensures a low content of trans fatty acids in finished products.

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  • Oilprime 1003-32 – the universal product, used for entire range of bakery confectionery and pastry, including fat fillings for wafer products;
  • Oilprime 1003-32 TF – similar to Oilprime 1003-32, but the trans isomers content is less than 2 %;
  • Oilprime 1403-32 – recommended for baked products, where fat is used in the soft or molten form (sugar and protracted biscuits, crackers, spice cakes, cookies, bakery products, etc.);
  • Oilprime 1403-32 TF – the analogue of Oilprime 1403-32, but the trans isomers content is up to 2 %.
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