|Cholesterol reduction and an optimal fatty acids composition can be a challenge to a proper nutritional balance and may be a focus for the modern consumer. Vegetable oils and fats can have a positive effect and be used as an alternative, a replacement or addition into dairy products and considerably contribute to a healthier way of living.
|But there is more to it. In addition to the health element, vegetable fats have outstanding characteristics such as adding enhanced stability of cheese alternatives or increased shelf life for milk powder replacements. Dairy mixes will spread easier, confectionery creams gain optimized aeration and benefit from improved foam stability.
By adding vegetable fats, dairy products work better, are healthier and can result in a potential cost reduction of the final product.