"FATTYMILK-ICE 02"

   GENERAL PURPOSE

Milk fat substitute "Fattymilk-Ice 02" is designed for partial or full milk fat substitute in the manufacturing of ice-cream. The partial or full substitute of milk fat by vegetable fats can not only reduce costs and increase productivity, but also gives you the opportunity to expand the range of ice cream products to develop therapeutic and dietary use, balance of saturated and polyunsaturated fatty acids.

Vegetable fats have a number of advantages compared to the conventionally used raw material containing milk fat:

 

- Are not subjected to deterioration during storage, due to the presence of

   antioxidants - Have a lower cost

- Consistent quality regardless of the season

- Keeping on the production does not require special refrigeration units.

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

Consistency at 18±1 °C

 

Colour

Clear.

 

Plastic, homogeneous.

 

White to yellow. Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Fat content, %, not less

Moisture and volatile substances, %, not more The melting temperature, °Ñ

Acid number, mgKOH /g, not more

Peroxide value mol /kg1/2O,no more than

The content of solid triglycerides, % at 20 °C Mass fraction of nickel, mg/kg

Energy content of 100 g of the product, kcal

99,7

0,3

28-32

0,2

5,0

30-40

0,3

897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Milk fat substitute should be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

From -15 °C to -1 °C incl. - 14 months

Over -1 °C to +10 °C incl. - 12 months

Over +10 °C to +20 °C incl. - 6 months

Milk fat substitute "Fattymilk-Ice 02" is packed in boxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.

72,5

27,4

5,0

0,3

3,5-5,5

2,5

1,5

32–36

22–28

650,0