LACTAVIT presents its wide range of vegetable fats, designed to meet the specific needs of your industry:
- Non-hydrogenated palm fat
- Hydrogenated palm kernel fat
- Hydrogenated coating fat
- Cocoa butter substitute
- Filling & spreading fats
- Hydrogenated coconut fat
For more information on our products, please contact us.
Vegetable fats play an essential role in the food industry and are used in a variety of contexts. Here is some information on the specific types of vegetable fats you mentioned:
Non-hydrogenated palm fat:
- Obtained from palm oil.
- Used in African and Asian cuisine.
- Replaces certain animal fats in pastries and creams.
- Non-hydrogenated, it contains fewer trans fatty acids.
- Suitable for frying thanks to its high temperature resistance.
Hydrogenated palm kernel fat:
- Obtained from palm kernel oil.
- Used in the food industry for its resistance to heat and transport.
Hydrogenated coating fat:
- Used to coat products such as chocolates and confectionery.
- Its stability at room temperature ensures a smooth, glossy texture.
Cocoa butter substitute:
- When looking for a substitute for cocoa butter, consider:
- Extra-virgin olive oil (80 g per 100 g of cocoa butter) for sweet recipes.
- Soy cream as a less caloric alternative with a delicate taste.
- Homemade margarine, avocado or dairy butter.
- Cocoa butter is different from coconut butter.
- Cocoa butter is used in pastries, lotions and chocolate.
In summary, these vegetable fats have specific properties and are used in a variety of culinary and industrial applications. It’s important to choose wisely, according to your needs and your health.
