2022 PRODUCT CATALOG fats and margarines for food industry - SolPro
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FATS AND MILK FAT EMULSIFIER VEGETABLE FATS
CONTENTS ABOUT US SPREADS LECITHIN CONTACTS
MARGARINES REPLACERS PASTES AND OILS
fats and margarines
for food industry
2022
PRODUCT
CATALOG
CONTENTS
1
ABOUT US
Contents
MARGARINES
FATS AND
ABOUT US...........................................................................2
OUR TEAM...........................................................................8
REPLACERS
MILK FAT
CLEAN&FREE PRODUCT LINE............................................ 10
www.solpro.ru FATS AND MARGARINES FOR CONFECTIONERY
AND BAKERY INDUSTRIES................................................. 12
SPREADS
MILK FAT REPLACERS
FOR MILK-CONTAINING PRODUCTS.................................40
EMULSIFIER
SPREADS...........................................................................62
PASTES
EMULSIFIER PASTES...........................................................66
VEGETABLE FATS
VEGETABLE FATS AND OILS.............................................. 72
AND OILS
SUNFLOWER LIQUID LECITHIN.........................................82
LECITHIN
CONTACTS
CONTENTS
2
ABOUT US
About Us
MARGARINES
FATS AND
#1 #1
RUSAGRO Group is one of the largest Russian
vertically integrated agricultural holding
companies. It is currently a leader in pork, sugar,
crop, oil and fats markets.
sunflower oil consumer
manufacturer margarine
REPLACERS
RUSAGRO has been recognized as one of the most
MILK FAT
manufacturer
profitable and fastest growing consumer goods
companies in the CIS.
Cutting edge technology is integrated across
the Company, both in terms of equipment and
management practices.
#2 #2 “Partnership is based on trust,
integrity, the conviction that the other
party, as a tower of strength, will
SPREADS
market player mayonnaise not let you down. These are deeply
in fats and manufacturer personal categories people usually
margarines for don’t talk about.”
food industry
A. Zuevich,
Head of Marketing Department, Industrial
Oil & Fats Division, RUSAGRO
EMULSIFIER
PASTES
Industrial Fats & Oil Division RUSAGRO sells oilseed The Company employs more than
VEGETABLE FATS
processing products (pressed and extracted 19,000 people. The Group considers its employees
AND OILS
vegetable oil in bulk, meal, husk), manufactures and to be its greatest and most essential asset, giving
sells consumer products (mayonnaise, margarines, them opportunities to unlock their potential,
spreads, mustard, ketchup, bottled sunflower and develop their knowledge and skills, and participate
soybean oils, high-oleic sunflower oil, soap), as in many interesting and innovative projects.
well as manufactures and sells fat products for food
industry (fats and margarines for confectionery and RUSAGRO decided to launch a project to develop
bakery industries, milk fat replacers for the dairy a sustainable development strategy aimed at
LECITHIN
industry, oils and frying fats). maintaining steady growth, creating more value
and increasing the transparency of non-financial
information disclosure.
CONTACTS
CONTENTS
4
ABOUT US
Oils and fats for food RUSAGRO –
industry division service company
MARGARINES
FATS AND
2 production
Thanks to prioritizing modern technology and R&D centers of the Industrial Fats & Oil Division SOLPRO brand products are well known to specialists
innovation, the Oil & Fats for Food Industry Division develops new products and technologies, provides in bakery, confectionery and dairy industries. Quality is
holds leading positions in the sector of fats and technological support and training, and shares key to products developed by our specialists.
margarines for food industry. experience at its anchor enterprise, Saratov factory.
facilities People trust us, consult with us and develop new
REPLACERS
We are constantly growing and improving by We aim to support our customers in implementing ideas – together with our partners we achieve
MILK FAT
for the production of margarines
developing high-quality and innovative products and fats for food industry. new ideas and developing new products, keeping up success!
necessary for confectionery, bakery, dairy and other Saratov and Yekaterinburg with the times and establishing mutually beneficial
21 quality
branches of the food industry. relationships. We created this catalog giving tender loving care to
each of our clients. We hope you enjoy using it and
We consider market trends and consumer Our fats and margarines fully comply with the find all the information you need.
preferences and continuously improve our new quality standards TR CU 024/2011 Technical
technologies and create new popular products.
control points Regulations for Fat and Oil Products, adopted in We have been creating open communication and will
SPREADS
Russia. The Development and Innovation Center of be happy to advise you on product or technology.
in the food mile RUSAGRO strives to develop functional and healthy
products to support healthy lifestyle. Your RUSAGRO team
2 R&D centers
EMULSIFIER
PASTES
Saratov and Yekaterinburg
VEGETABLE FATS
AND OILS
Ask your question in the chat
on our website, or by phone:
“Offering solutions to problems is not enough
8–800–700–79–00
today. Providing comprehensive solutions,
turning properties into value, assisting
and reducing risk are the basic, important,
necessary, but insufficient functions of the
LECITHIN
brand. Inspiring people and giving them ideas
is the mission. This is another level of customer
relationship, based on mutual trust, a true Watch our webinars on the
partnership.”
A. Khokhrin
YouTube channel.
General Manager of Industrial Oil & Fats Division, You can find information on
RUSAGRO schedule of new webinars on Key partner for food
CONTACTS
SOLPRO.RU
industry professionals
CONTENTS
7
60 %
SOLPRO fats and margarines for food industry are
ABOUT US
well known on the market.
Its products are in steady demand by
manufacturers of bakery, confectionery and dairy
products both in Russia and abroad. of time spent on
customer interactions
Our goal is to create a professional environment
for interaction with industry leaders in order to
set high standards of production and service in
the food industry together. The brand concept
is based on three values (Quality - Service -
285
Expertise) which affect competitiveness and
confidence, help build an emotional bond with
customers, catching their attention. customers
15
MARGARINES
FATS AND
At the end of 2021, we announced our in
rebranding. Here is an updated catalog.
In 2022, we will have new packaging for all our countries
products.
We have been creating this catalog with all our
hearts to make it convenient for you. However,
REPLACERS
SOLPRO is a leader in
MILK FAT
it is difficult to provide all the information, so
the fat and oil industry,
we will be happy to answer your questions
an advanced Russian
personally. You can ask your question on our
brand, and a developer of
website or by phone.
Our goal is to be innovative products and
technologies.
the market leader
in service for our
SPREADS
customers and
partners.
EMULSIFIER
PASTES
We are active on Instagram
VEGETABLE FATS
and Facebook.
AND OILS
Join our professional community.
SOLPRO.EXPERT
www.instagram.com/solpro.expert/
LECITHIN
Look for icons of the
updated brand in
social media.
CONTACTS
www.facebook.com/solpro.expert/
CONTENTS
Our technologists team 9
ABOUT US
MARGARINES
FATS AND
REPLACERS
MILK FAT
Natalia Efimova Irina Zyryanova Elena Leletskaya Tatiana Ilyina Lyudmila Lapshina Olga Gaidachenko
Head of Sales Support Technologist Sales Support Technologist Sales Support Technologist Sales Support Technologist Sales Support Technologist Sales Support Technologist
Department for Confectionery Industry for Confectionery Industry for Confectionery Industry for Dairy Industry for Confectionery Industry
SPREADS
EMULSIFIER
PASTES
VEGETABLE FATS
AND OILS
Key partner for food
industry professionals
LECITHIN
Galina Konopleva Mikhail Rybin Vladimir Pilipenko Anna Vanchikova Olga Anufrieva
Sales Support Technologist Sales Support Technologist Sales Support Technologist Sales Support Technologist Sales Support Technologist
CONTACTS
for Dairy Industry for Confectionery Industry for Dairy Industry for Confectionery Industry for Confectionery Industry
FATS AND MILK FAT EMULSIFIER VEGETABLE FATS
CONTENTS ABOUT US SPREADS LECITHIN CONTACTS
MARGARINES REPLACERS PASTES AND OILS
THE NEW LINE
We are happy
to introduce
CONTENTS
12 13
ABOUT US
Innovative No E-numbers For Eco Style
No palm oil
product food additives followers
ECO, healthy lifestyle, Good feel, Health & SOLPRO products strive to meet these demands. SOLPRO CLEAN&FREE SOLPRO CLEAN&FREE
Wellness* and even Healthonism** have After doing some research into the consumer
become megatrends of our time. The safety and preferences, we have created the CLEAN&FREE line MARGARINES AND FATS PALM OIL FREE MARGARINES
transparency of the composition, the origin of free from palm oil and E-numbers.
raw materials, the effects of products on human
NO E-NUMBERSS NO E-NUMBERSS
health and eating healthy and delicious food have The CLEAN&FREE line includes products that are
become so popular recently. free from controversial ingredients - palm oil,
• baking margarine, • milk Flavor and Aroma baking
trans fats, food additives, artificial coloring agents
MARGARINES
82% (33130) margarine,
FATS AND
Clean Label, an honest and clear composition and flavoring agents.
without certain ingredients - this is what modern • puff pastry margarine, 82% (33131)
customers value, and what manufacturers strive for. This is especially valuable! 82% (33831, 33833) • short-paste margarine,
• short-paste margarine, 82% (33827)
82% (33824)
• milk fat replacers,
REPLACERS
99,7% (33715)
MILK FAT
IDEAL
— FOR TECHNOLOGISTS
CLEAN&FREE margarines can be used as an alternative to traditional SOLPRO CLEAN&FREE PALM OIL FREE
margarines without loss of quality. No recipe recalculation required.
New products meet high technological standards.
MARGARINES AND FATS
SPREADS
• baking margarine,
82% (33128)
• puff pastry margarine, “SOLPRO Clean&Free palm oil free
— FOR MARKETING SPECIALISTS 82% (33839)
fats are easy to work with. There was
no need to change the technological
CLEAN&FREE line will help you create a greater variety of products • short-paste margarine, process. This margarine does not need
EMULSIFIER
and attract new customers, supporters of the Eco Style nutrition 82% (33826), additional tempering. The Emulsifier
PASTES
concept. It enables the manufacturer to market its Clean Label temperature is in the range of 10–12 °C,
• margarine for creams, which makes it possible to obtain the
and/or Palm Oil Free products based on customer demand.
84% (33846) dough that retains elasticity.”
• confectionery fat for fillings,
Irina Krasnova,
99,7% (33956, 33958) Process Engineer at Akulchev
VEGETABLE FATS
• milk fat replacers,
— FOR CUSTOMERS
AND OILS
99,7% (33716, 33730)
You can get excellent delicious baked products from dough made with
CLEAN&FREE fats and margarines. And most importantly, products are
made from reputable Russian raw materials — from sunflower oil!
Fats and margarines are produced using a special technology, they are
LECITHIN
free of trans fats and comply with TR CU 024/2011 Technical Regulations
for Fat and Oil Products.
SOLPRO Clean&Free margarines
contain only natural coloring and
flavoring agents and emulsifiers.
CONTACTS
* Health & Wellness (the effects of products on health ** Healthonism (health and hedonism — eating healthy
and well-being). and delicious food.
CONTENTS
01
ABOUT US
FATS AND
MARGARINES
MARGARINES
FATS AND
REPLACERS
for the confectionery
MILK FAT
and bakery industry
SPREADS
Specialized margarines for puff pastry products .....................14
EMULSIFIER
Specialized margarines and shortenings
PASTES
for short-paste and whipped products ....................................18
Specialized margarines for cream ........................................... 22
VEGETABLE FATS
AND OILS
All-purpose fats and margarines for bakery
and flour-based confectionary products................................. 26
“When it comes to partnership, the
RUSAGRO team is one of the best. Specialty fats for the manufacturing of
They are always in touch and ready to hard fillings and sugar confectionery products ...................... 32
give you advice and support! A reliable
LECITHIN
company with great products!”
Specialty fats for the manufacturing of soft
Andrey Volkov,
Purchasing Director, and semi-hard fillings and sugar confectionery product ........ 36
YASTRO LLC
CONTACTS
CONTENTS
14 Fats and margarines for the confectionery and bakery industry
ABOUT US
Specialized margarines
for puff pastry products
MARGARINES
FATS AND
SCOPE OF APPLICATION PHYSICAL AND CHEMICAL PARAMETERS OF MARGARINES
Used in the production of all types of puff pastry products,
FOR PUFF PASTRY PRODUCTS
REPLACERS
MILK FAT
including yeast and yeast-free puff pastry, frozen semi-finished
puff pastry, croissants, puff pastry cookies and other products.
Content of solid triglycerides, %
FUNCTIONAL PROPERTIES Code Color
Mass fraction Melting point,
of fat, % °С
10 °С 20 °С 35 °С
• Highly elastic.
SPREADS
• Do not flow out at the proofing stage in the manufacturing of 338307 Light yellow 70 63 41 17 40 - 44
yeast puff pastry products.
• Evenly distributed during rolling not allowing the dough layers 338304 Light yellow 70 63 41 17 40 - 44
to stick together during repeated lamination and rolling.
33808 Light yellow 70 65 43 16 40-44
• Provide high rise with distinct layering and attractive
EMULSIFIER
appearance to the finished products. 33834 Yellow 75 63 43 16 40 - 44
PASTES
33838 Yellow 75 63 43 16 40 - 44
CONTENT OF SOLID TRIGLYCERIDES, (%)
33835 Yellow 82 65 43 17 40 - 44
VEGETABLE FATS
80%
338303 Yellow 80 65 43 17 40 - 44
AND OILS
70%
33833 33830 Yellow 82 65 43 17 40 - 44
33831
60%
33808 338302 Yellow 80 65 43 17 40 - 44
338304
50%
33834 White,
40% 33838 33831 homogenous 82 65 43 18 41 – 44
LECITHIN
33835 the mass
30% 338303
White,
33830 33833 homogenous 82 63 40 16 40 – 44
20% 338302
the mass
338307
10%
33839 33839 Yellow 82 75 52 20 41 – 44
CONTACTS
0
10 °С 20 °С 35 °СCONTENTS
16 17
APPLICATION FEATURES SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
ABOUT US
To obtain a high-quality finished product from puff pastry,
Shelf life, temperatures
margarine for lamination is recommended to make up at least
30% of the flour weight in the recipe. Code Storage temperature, Shelf life, Packaging Grouping packaging
°С months
For the convenience of using margarine in production, there are from - 20 to 0 incl. 12
33808
various packaging types available: 338302 from + 1 to + 6 incl. 10 Corrugated
33834 cardboard box containing Pallet: 88 boxes
• Block, uncut; from + 7 to + 15 incl. 4 5 layers of 2 kg,
Net weight: 880 kg
33830 film-wrapped.
• Block string-cut into 1 kg layers; Net weight: 10 kg Gross weight: 911.24 kg
33831 from - 20 to + 20 incl. 12 Layer - 380х286х20 mm
• 2 kg layers, each layer film-wrapped.
MARGARINES
33839
FATS AND
from - 20 to 0 incl. 12
Corrugated
33830, 338302, 33835, 338303 (80 - 82%) cardboard box, lined
High-fat margarines for puff pastry with a wide range of operating 338303 with parchment. Block, Pallet: 77 boxes
from + 1 to + 6 incl. 10 string cutting into layers
temperatures, highly elastic, resistant to mechanical effects, 33838 Net weight: 770 kg
of 1 kg
REPLACERS
not absorbed into the dough. Provide good rise and make the
MILK FAT
Net weight: 10 kg Gross weight: 786.56 kg
finished product look attractive. from + 7 to + 15 incl. 4 Block - 320х212х160 mm
Leave no unpleasant tallowy aftertaste. Warm up quickly in the Layer - 320х212х16 mm
workshop which reduces the time needed to prepare margarine 33835 from - 20 to + 20 incl. 12
for use in winter.
from - 20 to 0 incl. 12 Block, film-wrapped, without Pallet: 66 packages
Recommended for production of frozen semi-finished products.
box.
338307 from + 1 to + 6 incl. 10 Net weight: 660 kg
SPREADS
Net weight: 10 kg
33834, 33838, 338304, 338307 (60 - 70 - 75%) from + 7 to + 15 incl. 4 Block - 320х212х160 mm Gross weight: 661.32 kg
Low-fat margarines for lamination. Can be used as an alternative
to the margarines for puff pastry 82%. Specially selected from - 20 to 0 incl. 12 Block, not cut, Pallet: 77 boxes
recipe composition and manufacturing process allow to obtain film-wrapped.
338304 from + 1 to + 6 incl. 10 Corrugated cardboard box.
Net weight: 770 kg
margarines with high functional properties. Use
from + 7 to + 15 incl. 4 Block - 320х212х160 mm Gross weight: 786.56 kg
of the margarines of this group allows the manufacturer to obtain
EMULSIFIER
PASTES
an additional economic effect without loss of quality of the Block, not cut, Pallet: 77 boxes
finished product. film-wrapped.
33833 from - 20 to 0 incl. 12 Corrugated cardboard box.
Net weight: 770 kg
Block - 320х212х160 mm Gross weight: 786.56 kg
33839 «CLEAN&FREE» (82%)
Specialty high-fat margarine without palm oil. For production of
VEGETABLE FATS
yeast-leavened and yeast-free puff pastries, croissants, puff pastry
cookies, and other products.
AND OILS
33831, 33833 «CLEAN&FREE» (82%)
High-fat margarine without E-numberss (with clean label).
Contains no hydrogenated fats, emulsifiers, artificial coloring
agents, and antioxidants. Allows to develop healthy lifestyle
products. Pliable, resistant to mechanical effects.
LECITHIN
CONTACTS
Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to GOST 32188-2013.CONTENTS
18 Fats and margarines for the confectionery and bakery industry
ABOUT US
Specialized margarines and
shortenings for short-paste
and whipped products
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
Used for baking high-quality bakery confectionery products 33820
REPLACERS
MILK FAT
made from short paste, various types of short-paste cookies Short-paste margarine contributes to forming a finely dispersed
(including Kurabie type), short-paste semi-finished products system, the uniform distribution of margarine among other
and other confectionery products with technologies involving recipe components thanks to a specially selected fat base and
Emulsifier margarine or fat with sugar or confectioner's sugar. emulsifiers.
33824 «CLEAN&FREE»
SPREADS
Short-paste margarine without E-numberss (with clean label).
33826 «CLEAN&FREE»
FUNCTIONAL PROPERTIES High-fat short-paste margarine without palm oil.
With its soft texture, the margarine can be used without
• Provide high organoleptic parameters of the finished pre-tempering, at a temperature of 10-12 °C.
EMULSIFIER
products (nice taste and aroma, golden color) during the
PASTES
entire shelf life. 33827 «CLEAN&FREE»
• Specially selected fat composition and functional emulsifiers High-fat margarine for short crust pastry, contains no palm oil,
provide a good appearance of the finished product, uniform hydrogenated fats, food additives (emulsifiers, artificial coloring
porosity. agents, and flavoring agents). Clean Label allows the use of
margarine in the manufacturing of confectionery products for a
VEGETABLE FATS
• Provide a fluffy, air-saturated mass due to the high ability to healthy diet.
AND OILS
aerate.
• Provide a larger volume and crispy structure of the finished 33991
product. Shortening for baking provides fluffy, air-saturated mass due
to the high ability to aerate. Dough preserves its quality
• High technological effectiveness, provide good dough manual
characteristics for longer even with more intensive machine
and mechanical molding.
treatment. Shortening has a longer shelf life compared to
LECITHIN
margarine which makes it possible to increase the shelf life of
the finished products.
CONTACTSCONTENTS
20 21
PHYSICAL AND CHEMICAL PARAMETERS OF SOLPRO MARGARINES CONTENT OF SOLID TRIGLYCERIDES, (%)
ABOUT US
FOR SHORT-PASTE PRODUCTS SHORTENING
50%
Content of solid triglycerides, %
Mass fraction of 45%
Code Melting point, °С
fat, %
10 °С 20 °С 35 °С 40%
35%
33820 82 34 - 38 14 - 17 2-4 33 - 36
30%
33824 82 32 – 34 12 – 16 2–4 31 – 37
25% 33991
MARGARINES
FATS AND
33826 82 28 – 32 9 – 13 2–4 33 – 38
20%
33827 82 28 – 32 9 – 13 2–4 33 – 38 15%
10%
5%
REPLACERS
CONTENT OF SOLID TRIGLYCERIDES, (%)
MILK FAT
0%
MARGARINES 10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
40%
35%
SPREADS
30%
SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
25%
33820
Shelf life, temperatures
20% 33824
Storage
Code Packaging Grouping packaging
33826 conditions
EMULSIFIER
Storage Shelf life,
15%
PASTES
33827 temperature, °С months
10%
33820
5% 33824
from - 20 to + 20
12 Avoid exposure
33826 incl.
VEGETABLE FATS
0% to direct sunlight Pallet:
Corrugated
10 °С 20 °С 35 °С 33827 Store separately
AND OILS
cardboard box with 40 boxes
from food
a polymer liner bag. Net weight: 800 kg
from - 20 to 0 incl. 24 products with
Net weight: 20 kg
a strong, peculiar Gross weight: 815.75 kg
PHYSICAL AND CHEMICAL PARAMETERS OF SOLPRO SHORTENING 33991
from + 0 to + 6
20 odor.
incl.
FOR BAKED GOODS from + 6 to + 20
12
incl.
LECITHIN
Content of solid triglycerides, %
Mass
Melting point,
Code Color fraction of
°С
fat, %
10 °С 20 °С 30 °С 35 °С
Margarines: Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to GOST
CONTACTS
32188-2013. Fats: Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to
33991 Yellow 99,7 44 - 47 17 - 20 4-7 Max 4 33 - 37
Standard of Organization 00333546-018-2017.CONTENTS
22 Fats and margarines for the confectionery and bakery industry
ABOUT US
Specialized margarines and
shortening for cream
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
Manufacturing cream and toppings for cakes, rolls, pastries, 33840
REPLACERS
MILK FAT
soufflés and other confectionery products. Margarine for cream has excellent ability
to churn and bind a large amount of the recipe fluid.
33846 «CLEAN&FREE»
Margarine for cream without palm oil Good shape retention,
FUNCTIONAL PROPERTIES recommended for cream decorations.
SPREADS
• Have a high aerating ability.
33996
• Perfectly bind various syrups in the manufacturing of cream. Due to its high aeration ability, shortening provides a more fluffy
• Provide a homogeneous structure and stable rise when and airy structure. Shortening has a longer shelf life compared to
Emulsifier. margarine which makes it possible to increase the shelf life of the
finished products.
• Ready cream easily takes volume and relief shapes and has
EMULSIFIER
PASTES
a smooth and shiny surface.
• Preserve structure and properties of the obtained cream when
storing the finished products.
• Provide high organoleptic properties of the finished cream.
VEGETABLE FATS
PHYSICAL AND CHEMICAL PARAMETERS OF SOLPRO MARGARINES
AND OILS
FOR CREAM
Mass fraction of Content of solid triglycerides, %
Code Melting point, °С
fat, % 10 °С 20 °С 35 °С
LECITHIN
33840 84 42 - 46 16 - 21 2-5 35 - 38
33846 84 28 – 32 9 – 13 2–4 33 – 38
CONTACTSCONTENTS
24 Fats and margarines for the confectionery and bakery industry
PHYSICAL AND CHEMICAL PARAMETERS OF SOLPRO SHORTING
ABOUT US
FOR CONFECTIONERY PRODUCTS
Mass fraction of Content of solid triglycerides, %
Code Melting point, °С
fat, % 10 °С 20 °С 35 °С
33996 99,7 44 - 47 22 - 25 3-6 35 - 38
CONTENT OF SOLID TRIGLYCERIDES, (%)
MARGARINES
FATS AND
MARGARINES SHORTENING
50% 50%
45% 45%
40% 40%
REPLACERS
35% 35%
MILK FAT
30% 30%
25% 25%
20% 20%
15% 15%
10% 10%
SPREADS
5% 5%
0% 0%
10 °С 20 °С 35 °С 10 °С 20 °С 35 °С
33840 33846 33996
EMULSIFIER
PASTES
SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
Shelf life, temperatures
Storage
Code Packaging Grouping packaging
VEGETABLE FATS
Storage Shelf life, conditions
temperature, °С months
AND OILS
33840 Pallet: 40 boxes
from - 20 to + 20
12 Avoid exposure Net weight: 800 kg
33846 incl.
to direct sunlight Corrugated Gross weight: 815.75 kg
Store separately cardboard box with a
from - 20 to 0 incl. 24 from food polymer liner bag.
products with Pallet: 45 boxes
LECITHIN
a strong, peculiar Net weight: 20 kg
33996 from + 1 to + 6 incl. 20 Net weight: 900 kg
odor.
from + 7 to + 15 Gross weight: 915.75 kg
12
incl.
CONTACTS
Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to GOST 32188-2013.CONTENTS
26 Fats and margarines for the confectionery and bakery industry
ABOUT US
All-purpose fats
and margarines
for bakery and pastry
MARGARINES
FATS AND
SCOPE OF APPLICATION PHYSICAL AND CHEMICAL PARAMETERS OF
Used in the manufacturing of bakery products (bread, baked rolls,
ALL-PURPOSE MARGARINES AND FATS
REPLACERS
MILK FAT
cracknels, etc.) and a wide range of flour-based confectionery
products (all types of cookies, gingerbread, cupcakes, and honey
spice cakes).
60%
SPREADS
50%
FUNCTIONAL PROPERTIES
40%
• Provide the manufacturing of bakery and confectionery
products with a good volume, uniform porosity of the crumb,
EMULSIFIER
pleasant taste and aroma.
PASTES
30%
• Bakery products stay fresh for longer.
• Improve the rheological properties (rigidity, resistance
to extension, elasticity) and the gas-retaining property of
20%
the dough, whereby the product acquires a fluffy and soft
VEGETABLE FATS
structure.
AND OILS
• Use of margarines and fats in the recipe facilitates the 10%
mechanical processing of the dough.
• Increase the energy value of the product.
• Provide stable emulsion and homogeneous pliable mass. 0%
10 °С 20 °С 30 °С 35 °С
LECITHIN
33100, 33107, 33108, 33109, 33120 33104
33105 33106
33121 33122
33128 *CLEAN&FREE 33130 *CLEAN&FREE
33972 33977
CONTACTSCONTENTS
28 Fats and margarines for the confectionery and bakery industry 29
APPLICATION FEATURES OF MARGARINES PHYSICAL AND CHEMICAL PARAMETERS OF ALL-PURPOSE
ABOUT US
MARGARINES
33100, 33120 (82%)
Milk Flavor and Aroma margarines
are suitable for the use in the manufacturing of flour-based
confectionery products with technology that involves Churning Content of solid triglycerides, %
Mass fraction Melting point,
margarine with syrup or sugar. Perfectly bind the recipe fluid. Code
of fat, % °С
Widely used in the bakery production. 10 °С 20 °С 30 °С 35 °С
33121 (82%)
33100 82 35 16 6 2 33-38
Bakery margarine It is used in the manufacturing of products from
shortcrust pastry. 33104 60 36 16 6 2 33-38
MARGARINES
FATS AND
33107, 33109 (80 - 82%) 33105 65 31 16 6 2 33-38
Special Milk Flavor and Aroma margarines
are recommended for use in the manufacturing of a wide range of 33106 55 33 14 6 2 33-38
bakery and flour-based confectionery products with technology
that does not involve Churning margarine with syrup or sugar. 33107 82/80 35 16 6 2 33-38
Contribute to the improvement of the rheological properties of
33108 75 35 16 6 2 33-38
REPLACERS
the dough. Products with these margarines have a pleasant flavor
MILK FAT
and attractive appearance.
33109 82 35 16 6 2 33-38
33104, 33105, 33106, 33108 (40 - 75%) 33120 82 35 16 6 2 33-38
Margarines with low fat content are similar to Special Milk Flavor
and Aroma margarines in terms of other physical and chemical 33121 82 47 24 9 5 35-38
parameters and consumer properties. They have different mass
SPREADS
fraction of fat which allows the manufacturer to obtain the best 33128 82 27 13 7 2 34–38
quality-to-price ratio in regard to finished products.
33130 82 44 20 6 2 33–38
33128 «CLEAN&FREE» (82%)
33131 82 27 13 6 3 33–38
Milk Flavor and Aroma margarine stands out from the table
margarine group since it is manufactured without the use of palm
EMULSIFIER
oil and its fractions. The margarine is recommended for use in the
PASTES
manufacturing of bakery and flour-based confectionery products
with technology that does not involve margarine Churning.
Palm oil free margarine has a soft texture, so it can be used
without pre-tempering, at a temperature of 10-12 °C.
VEGETABLE FATS
33130 «CLEAN&FREE» (82%)
AND OILS
Bakery margarine is free from E-numbers food additives.
It is suitable for the use in the manufacturing of flour-based
confectionery products with technology that involves Churning
margarine with syrup or sugar. Perfectly bind the recipe fluid.
Widely used in the bakery production.
LECITHIN
33131 «CLEAN&FREE» (82%)
Milk Flavor and Aroma margarine is free from E-numbers food
additives,
palm oil and its fractions. Recommended for use in the
manufacturing of bakery and confectionery products. A soft
texture allows to use margarine without pre-tempering.
CONTACTSCONTENTS
30 Fats and margarines for the confectionery and bakery industry 31
APPLICATION FEATURES OF ALL-PURPOSE MARGARINES – SHELF LIFE, TEMPERATURE AND STORAGE
ABOUT US
FATS CONDITIONS
33972, 33977 (99,7%)
All-purpose specialty fats are used in the manufacturing of flour- Shelf life, temperatures
Storage Grouping
based confectionery and bakery products. Recommended for Code Storage Shelf life, Packaging
conditions packaging
manufacturing technologies involving introduction of melted temperature, °С months
fatty products (gingerbread, oatmeal cookies). The advantage of
fats in comparison with margarines is the low moisture content 33100
in the product. Using fats in the manufacturing of flour-based 33107
33109
confectionery goods, it is possible to extend the shelf life of the
33120
finished products under certain conditions. 33121 from - 20 to +20
12 Avoid exposure
MARGARINES
incl. to direct sunlight. Corrugated
FATS AND
33128 Pallet: 40 boxes
Store separately cardboard box
33130 with a polymer Net weight: 800 kg
from food
products with liner bag. Gross weight:
33131
814 kg
PHYSICAL AND CHEMICAL PARAMETERS OF ALL-PURPOSE FATS a strong, peculiar
odor.
Net weight: 20 kg
33104 from - 20 to 0 incl. 12
33105
REPLACERS
from + 1 to + 6 incl. 10
MILK FAT
33106
Content of solid triglycerides, % 33108
Mass fraction Melting point, from + 7 to + 15 incl. 4
Code
of fat, % °С
10 °С 20 °С 30 °С 35 °С
33972 99,7 52 26 8 4 35-39
SPREADS
33977
99,7 50 25 7 2 33-36
(winter)
33977
(summer)
99,7 62 37 15 8 37-41 ALL-PURPOSE FATS – EXPIRY DATE, TEMPERATURE
AND STORAGE CONDITIONS
EMULSIFIER
PASTES
Shelf life, temperatures
Storage Grouping
Code Storage Shelf life, Packaging
conditions packaging
temperature, °С months
VEGETABLE FATS
from - 20 to 0 incl. 24 Avoid exposure to
AND OILS
direct sunlight. Store Corrugated Pallet: 40 boxes
33972 from + 0 to + 6 separately from cardboard box with
20 a polymer liner bag. Net weight: 800 kg
33977 incl. food products with
a strong, peculiar Net weight: 20 kg Gross weight: 814 kg
from + 6 to + 20 odor.
12
incl.
LECITHIN
Margarines: Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to GOST
CONTACTS
32188-2013. Fats: Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to
Standard of Organization 00333546-018-2017.CONTENTS
32 Fats and margarines for the confectionery and bakery industry
ABOUT US
Specialty fat for the
manufacturing of hard fillings
and sugar confectionery
products
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
Intended for food industry for the production of hard and semi- 33962
REPLACERS
MILK FAT
hard masses and fillings of praline type, confectionery coating of Provides the necessary structure to the praline masses,
non-lauric type and candy shells, for sticking sandwich cookies, confectionery bars, coatings, etc. Has a high hardening rate
caramel and toffee. which facilitates the production at high ambient temperatures
in summer. Fillings based on this fat are suitable for coating with
chocolate and coatings based on equivalent fats.
SPREADS
FUNCTIONAL PROPERTIES PHYSICAL AND CHEMICAL PARAMETERS OF SPECIALTY FAT
EMULSIFIER
FOR THE MANUFACTURING OF HARD FILLINGS
PASTES
• Specialty hard fat is a structure-forming agent in the sugar
confectionery products. AND SUGAR CONFECTIONERY PRODUCTS
• Provides a constant structure of the products during their
storage and during the shelf life. Content of solid triglycerides, %
Mass fraction Melting point,
VEGETABLE FATS
• Causes no bloom during storage. Code
of fat, % °С
AND OILS
• Well blends with nuts. 10 °С 20 °С 30 °С 35 °С
33962 99,7 79 - 89 60 - 70 35 - 43 20 - 28 40 - 43
LECITHIN
CONTACTSCONTENTS
34 Fats and margarines for the confectionery and bakery industry
CONTENT OF SOLID TRIGLYCERIDES, (%)
ABOUT US
100%
90%
80%
70%
60%
MARGARINES
50%
FATS AND
40%
30%
20%
10%
REPLACERS
MILK FAT
0%
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
33962
SPREADS
SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
EMULSIFIER
PASTES
Shelf life, temperatures
Storage Grouping
Code Storage temperature, Shelf life, Packaging
conditions packaging
°С months
VEGETABLE FATS
from - 20 to 0 incl. 24
AND OILS
Avoid exposure to Corrugated Pallet: 40 boxes
direct sunlight. cardboard box with Net weight:
Store separately a polymer liner
33962 from 0 to + 6 incl. 20 from food products
800 kg
bag.
with a strong, Gross weight:
peculiar odor. Net weight: 20 kg 814 kg
from + 6 to + 20 incl. 12
LECITHIN
CONTACTS
Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to Standard of Organization
00333546-018-2017.CONTENTS
36 Fats and margarines for the confectionery and bakery industry
ABOUT US
Specialty fat for the manufacturing
of soft and semi-hard fillings
and sugar confectionery products
MARGARINES
FATS AND
SCOPE OF APPLICATION PHYSICAL AND CHEMICAL PARAMETERS OF SPECIALTY
• Fillings for chocolate waffle cakes
CONFECTIONERY FATS FOR FILLINGS
REPLACERS
MILK FAT
• Interlayers for rolls, sponge cakes, cookies.
• Candies of toffee type Content of solid triglycerides, %
Mass fraction Melting
Code
• Praline masses of fat, % point, °С
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
• Soft, pliable and semi-hard fillings for candies
• Fillings for candies of all-sorts type
SPREADS
33951 99,7 52 - 60 42 - 47 30 - 36 20 - 25 11 - 17 5 - 10 37 - 40
33952 99,7 60 - 65 48 - 52 35 - 39 23 - 27 14 - 17 7 - 10 37 - 41
FUNCTIONAL PROPERTIES 33954 99,7 60 - 67 49 - 54 38 - 42 26 - 29 18 - 22 12 - 17 40 - 42
EMULSIFIER
PASTES
• Have a high aerating ability that provides an additional volume
for the filling. 33956 99,7 20 – 26 – 13 – 19 – 8 – 12 9 44 – 47
• Allow to get a filling with a delicate structure.
33958 99,7 65 – 69 53 – 55 37 – 40 23 – 27 13 – 16 7 – 10 37 – 40
• Provide good adhesion while forming the waffle layers (waffle
VEGETABLE FATS
sheets do not move and retain their properties).
AND OILS
• Optimal crystallization rate.
• Provide high organoleptic parameters of the products.
LECITHIN
CONTACTSCONTENTS
38 Fats and margarines for the confectionery and bakery industry 39
CONTENT OF SOLID TRIGLYCERIDES, (%) 33956 «CLEAN&FREE»
ABOUT US
Soft filling fat of non-lauric type. Suitable for the manufacturing of
soft candies, confectionery pastes. Contains no palm oil and its
fractions.
70%
60%
33958 «CLEAN&FREE»
Semi-hard confectionery filling fat of non-lauric type. Suitable
33951
for the manufacturing of waffle fillings and candies. Contains no
50% 33952
33954
palm oil and its fractions.
40% 33956
33958
30%
MARGARINES
FATS AND
20%
10%
0%
SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
REPLACERS
Shelf life, temperatures
MILK FAT
Storage Shelf life, Storage conditions Packaging Grouping packaging
temperature, °С months
DIFFERENCES OF THE PRODUCTS AMONG from - 20 to 0 incl. 24
THEMSELVES WITHIN A GROUP Avoid exposure to direct Corrugated cardboard Pallet: 40 boxes
sunlight. Store separately box with a polymer
SPREADS
from 0 to + 6 incl. 20 from food products with liner bag. Net weight: 800 kg
33951 a strong, peculiar odor. Gross weight: 814 kg
Net weight: 20 kg
Semi-hard filling fat. At room temperature, it has a soft texture
from + 6 to + 20 incl. 12
which allows for even air distribution in the filling. Intended for
manufacturing of moderately dense fillings, pliable confectionery
masses, fillings for all-sorts candies, hollow waffles. It is also
EMULSIFIER
recommended to use in the preparation of fillings for interlaying
PASTES
the rolls and sponge cakes.
33952
Semi-hard filling fat has medium hardness and is intended for the
VEGETABLE FATS
manufacturing of semi-hard fillings and masses for chocolate-
AND OILS
waffle products.
Provides the necessary adhesive properties for sticking waffle
sheets. This fat is well aerated which allows to use it in the
manufacturing of aerated masses.
33954
LECITHIN
At room temperature, semi-hard filling fat has a soft texture
which allows for even air distribution in the filling. Intended
for manufacturing of soft fillings, pliable confectionery masses,
fillings for all-sorts candies and hollow waffles. It is also
recommended to use in the preparation of fillings for interlaying
rolls and sponge cakes.
CONTACTS
Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to Standard of Organization
00333546-018-2017.CONTENTS
02
ABOUT US
MILK FAT
REPLACERS
MARGARINES
FATS AND
REPLACERS
for milk-containing products
MILK FAT
with milk fat replacer
SPREADS
All-purpose milk fat replacers .................................................. 42
EMULSIFIER
PASTES
GOST compliant milk fat replacer ............................................ 50
Milk fat replacers for ice cream................................................ 54
“For more than 10 years, INAGRO Company has been
a distributor of SOLPRO products in the Moscow region
VEGETABLE FATS
and the North-West. Over the years, we have watched the Clean&Free milk fat replacers .................................................. 58
AND OILS
product line and technology service evolve. Innovation,
market expertise, marketing, compliance with modern
requirements of the Russian and the global market – this
is today's RUSAGRO The company has rightfully taken
a leading position in the margarine market, thanks to the
well-organized and consistent work with distributors.
Collaboration with partners favorably distinguishes RUSAGRO
from other market participants, and we hope to remain good
LECITHIN
partners for many more years.”
Dmitry Nepomnyashchy,
B2B Sales Director,
INAGRO Trading Company
CONTACTSCONTENTS
42 Milk fat replacers
ABOUT US
All-purpose milk fat
replacers
MARGARINES
FATS AND
SCOPE OF APPLICATION FUNCTIONAL PROPERTIES
Used for partial or complete replacement of milk fat in the • Most closely resemble milk fat in terms of organoleptic
REPLACERS
MILK FAT
manufacturing of spreads (creamy-vegetable, vegetable-creamy, parameters, physicochemical and structure-rheological
vegetable-fatty), milk-containing products with milk fat replacer: properties. Organically combined with natural raw material
cheese (hard, semi-hard, soft, brine) and processed cheese and components used.
(sliced, smoked, sausage), pasty products with various fillers, sour
• Non-specific taste and smell, which allows forming the desired
cream, quark, glazed curds and desserts, fermented products
taste of the milk product.
and pasteurized drinks, cream with quark, milk-containing dried
or condensed preserves, ice cream with milk fat replacer. Can be • High oxidation stability that ensures a long shelf life.
SPREADS
used in the confectionery industry. • Balanced fatty acid composition. Contain essential fatty acids
that increase the physiological value of finished products.
• Highly pliable, thermally stable.
• Contain a complex of specially selected emulsifiers that
EMULSIFIER
provide the desired structural properties of the product.
PASTES
• Contain no genetically modified sources (GMS).
APPLICATION FEATURES
VEGETABLE FATS
SOLPRO milk fat replacers make it possible to effectively manage
AND OILS
the product quality while compensating for the natural seasonality
of milk raw materials at optimal costs. They are also easy to use,
can improve the nutritional properties of the finished product (no
cholesterol, trans isomers of fatty acids) and can be combined with
animal fat and with sources of milk raw materials.
LECITHIN
CONTACTSCONTENTS
44 Milk fat replacers
33711
ABOUT US
Milk fat replacer of non-lauric type obtained by interesterification.
Balanced fatty acid composition. It is produced with the addition
of emulsifiers and a coloring agent, which helps to use the
technologies available at the enterprise without changes.
Widely used in the manufacturing of spreads and milk-containing
products with milk fat replacer: cheese and other products. May
be used in the confectionery industry. At low temperatures, the
spread based on these milk fat replacers has a pliable texture,
good thermal stability, and high crystallization rate.
33713
Milk fat replacer of non-lauric type with a balanced fatty acid
MARGARINES
composition. It is produced with the addition of emulsifiers and
FATS AND
without coloring agent, widely used in the manufacturing of milk-
containing products with milk fat replacer: sour cream, quark,
cheese, processed cheese and other products.
33717 (33724)
Milk fat replacers of non-lauric type. All-purpose. Widely
REPLACERS
MILK FAT
recognized in the manufacturing of spreads, milk-containing
products with milk fat replacers: cheese, sour cream, quark,
processed cheese, milk-containing preserves. Provide the
desired texture for products. The spread based on these milk fat
replacers has a pliable texture, good thermal stability, and high
crystallization rate.
SPREADS
33719
Milk fat replacer contains lauric fat. Fat composition is the optimal
liquid to solid oils ratio. Contains emulsifiers, no coloring agent.
Used in the manufacturing of milk-containing products with milk
fat replacer: sour cream, quark, ice cream.
EMULSIFIER
PASTES
VEGETABLE FATS
AND OILS
LECITHIN
CONTACTSCONTENTS
47
RECOMMENDATIONS FOR USE
ABOUT US
• The melting temperature of fat should not exceed 65 °C.
• Melted fats should not be stored for more than 12 hours.
• The optimum emulsification temperature is 55 °C - 65 °C.
• When manufacturing milk products, an emulsion can be
obtained in two ways—by adding the milk phase to the
melted fat or adding fat to the milk phase while stirring with
a dispersant or centrifugal pump.
• In spread manufacturing, the optimum temperature for the
emulsion to be supplied to the butter worker is 55 °С - 65 °С.
MARGARINES
FATS AND
• At the emulsification stage, the temperature difference
between the fat and water-milk phases shall not exceed 5 °C.
REPLACERS
MILK FAT
PHYSICAL AND CHEMICAL PARAMETERS
SPREADS
Content of solid triglycerides, %
Mass
Melting
Code Color fraction of Emulsifiers
point, °С
fat, %
EMULSIFIER
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
PASTES
33711 Yellow 99,7 34 - 39 24 - 29 14 - 17 7 - 12 3-7 0-5 33 - 36 Yes
33713 White 99,7 39 - 46 29 - 35 17 - 22 8 - 12 3-7 0-4 33 - 36 Yes
VEGETABLE FATS
33717 White 99,7 39 - 46 29 - 35 17 - 22 8 - 12 3-7 0-4 33 - 36 Yes
AND OILS
33719 White 99,7 40 - 45 29 - 33 17 - 20 9 - 13 5-9 1-4 33 - 36 Yes
33724 Yellow 99,7 39 - 46 29 - 35 17 - 22 8 - 12 3-7 0-4 33 - 36 Yes
LECITHIN
CONTACTSCONTENTS
48 Milk fat replacers 49
CONTENT OF SOLID TRIGLYCERIDES (%) IN ALL- SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
ABOUT US
PURPOSE MILK FAT REPLACERS AND MILK FAT
50% Shelf life, temperatures
Storage Shelf life, Storage conditions Packaging Grouping packaging
45%
temperature, °С months
40%
from - 20 to 0 incl. 24
35%
Milk fat from 0 to + 6 incl. 20 Avoid exposure to direct
30% sunlight. Store separately
33711 Corrugated cardboard
from food products with
MARGARINES
from + 6 to + 20 incl. 12 box with a polymer Pallet: 40 boxes
33713 a strong, peculiar odor.
FATS AND
25%
liner bag.
33717
Store in warehouses or Net weight: 800 kg
20% from + 20 to + 30 refrigerators with constant Net weight: 20 kg
8 Gross weight: 814 kg
33719 incl. air circulation and relative
Unpacked - in bulk.
15% 33724 humidity of not more
from + 30 to + 40
4 than 70%.
incl.
10%
from + 40 to + 55
1
REPLACERS
incl.
MILK FAT
5%
0% Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to Standard of Organization
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С 44585898-002-2020.
SPREADS
EMULSIFIER
PASTES
VEGETABLE FATS
AND OILS
LECITHIN
CONTACTSCONTENTS
50 Milk fat replacers
ABOUT US
GOST compliant milk fat
replacer
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
It is used for partial or complete replacement of milk fat in the 33741
REPLACERS
MILK FAT
dairy industry. It is widely used for the production of spreads: High-quality pliable fat product.
creamy-vegetable, vegetable-creamy, vegetable-fatty. Produced as per Russian GOST 31648-2012 “Milk Fat Replacers”
General Specifications. A feature of this milk fat replacer is
FUNCTIONAL PROPERTIES a strictly defined fatty acid composition: the mass fraction
of linoleic and linolenic acids is 15.0-25.0%, the linoleic acid
• Most closely resembles milk fat in terms of organoleptic (ω - 6) to linolenic (ω - 3) ratio is from 5 to 15, the ratio of
SPREADS
parameters, physicochemical and structure-rheological polyunsaturated fatty acids, to saturated - not less than 0.3. It is
properties. Perfectly combines with natural raw materials. produced with emulsifiers and a coloring agent, which helps to
use the recipes available at the enterprise without changes.
• Provides required organoleptic and physico-chemical Provides required organoleptic and physical-chemical
parameters for the finished products. parameters for the finished products. It has a balanced fatty acid
• It is produced with emulsifiers. Provides high technological composition, contains essential Omega-3 and Omega-6 acids Milk
EMULSIFIER
effectiveness in any production conditions, with any types of fat replacer 33741 is fortified with vitamin E. Widely used in the
PASTES
raw materials. production of spreads.
• Bon-specific taste and smell, which makes it possible to
deliver the taste of fillers in full.
• Allows to replace milk fat in recipes, thereby reducing the cost
VEGETABLE FATS
of production.
AND OILS
• It makes it possible to reduce the amount of cholesterol in the
finished product.
• It has a balanced fatty acid composition, contains essential
Omega-3 and Omega-6 acids, which increases the
physiological value of the finished products.
LECITHIN
• Allows to produce spreads, margarines with high pliability at
low temperatures and good thermal stability.
CONTACTSCONTENTS
52 Milk fat replacers 53
RECOMMENDATIONS FOR USE SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
ABOUT US
• The melting temperature of fat should not exceed 65 °C.
Shelf life, temperatures
• Melted fats should not be stored for more than 12 hours.
Storage conditions Packaging Grouping packaging
• The optimum temperature of the emulsion entering into the Storage Shelf life,
butter worker is 55 °С - 65 °С. temperature, °С months
from - 20 to 0 incl. 24 Avoid exposure to direct
sunlight. Store separately Corrugated cardboard
from food products with box with a polymer Pallet: 40 boxes
a strong, peculiar odor. Store liner bag.
from 0 to + 6 incl. 20 Net weight: 800 kg
MARGARINES
in warehouses or refrigerators Net weight: 20 kg
FATS AND
with constant air circulation Gross weight: 814 kg
PHYSICAL AND CHEMICAL PARAMETERS and relative humidity of not Unpacked - in bulk
more than 70%.
from + 6 to + 20 incl. 12
Content of solid triglycerides, %
Melting point,
Code Color Emulsifiers
REPLACERS
°С
MILK FAT
Conforms to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured as per GOST 31648-2012.
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
33741 Yellow 34 - 46 23 - 35 16 - 22 7 - 12 3-7 0-5 32 - 36 Yes
SPREADS
CONTENT OF SOLID TRIGLYCERIDES, (%) IN GOST
EMULSIFIER
COMPLIANT MILK FAT REPLACER AND MILK FAT
PASTES
60%
50%
VEGETABLE FATS
AND OILS
40%
30%
20%
10%
LECITHIN
0%
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
Milk fat 33741
CONTACTSCONTENTS
54 Milk fat replacers
ABOUT US
Milk fat replacers
for ice cream
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
They are used for partial or complete replacement of milk fat in 33714
REPLACERS
MILK FAT
the production of ice cream. High-quality pliable lauric fat product. Used in the manufacturing
of ice cream with milk fat replacer, sour cream, quark and other
FUNCTIONAL PROPERTIES milk-containing products. Provides required organoleptic and
physical-chemical parameters for the finished products.
• They have a high crystallization rate and excellent aeration Allows to replace milk fat in recipes, thereby reducing the cost of
properties. production.
SPREADS
• Ice cream holds its shape for a long time, has a high degree of
33719
aeration.
Milk fat replacer contains lauric fat. Fat composition is the optimal
• Fats contain 2-3 times more polyunsaturated fatty acids and liquid to solid oils ratio. Contains emulsifiers, no coloring agent.
less saturated fatty acids than coconut and palm kernel oils. Used in the manufacturing of milk-containing products with milk
• High oxidation stability, which ensures stable quality of the fat replacer: sour cream, quark, ice cream.
EMULSIFIER
finished product throughout the storage.
PASTES
33716
• Quickly melt in the oral cavity and fully reveal the whole A high-quality fat product is used to replace milk fat. Contains
spectrum of taste and aroma of the finished product. Have a lauric fat. It has a balanced fatty acid composition, contains
clean, non-specific taste. Modern refining methods are used essential Omega-3, Omega-6 and Omega-9 acids. Free of
for the manufacturing of fats. This is extremely important for emulsifiers and coloring agents. Contains no palm oil. Used in the
VEGETABLE FATS
ice cream, where the extraneous taste of fat cannot be hidden. manufacturing of ice cream and milk-containing products with milk
AND OILS
Reduce melting speed. The use of milk fat replacers can fat replacer: cheese, sour cream, quark.
prevent the shrinkage of ice cream during storage.
• Provide a creamy ice cream structure.
LECITHIN
CONTACTSCONTENTS
56 Milk fat replacers 57
RECOMMENDATIONS FOR USE SHELF LIFE, STORAGE CONDITIONS AND PACKAGING
ABOUT US
• The melting temperature of fat should not exceed 65 °C.
• The optimum emulsification temperature is 55 °C - 65 C.
Shelf life, temperatures
• Melted fats should not be stored for more than 12 hours.
Storage Shelf life, Storage conditions Packaging Grouping packaging
temperature, °С months
from - 20 to 0 incl. 24
from 0 to + 6 incl. 20 Avoid exposure to direct
sunlight. Store separately
Corrugated cardboard
from food products with Pallet: 40 boxes
MARGARINES
from + 6 to + 20 incl. 12 box with a polymer
a strong, peculiar odor.
FATS AND
liner bag.
PHYSICAL AND CHEMICAL PARAMETERS from + 20 to + 30
Store in warehouses or
refrigerators with constant
Net weight: 20 kg
Net weight: 800 kg
8
incl. air circulation and relative Gross weight: 814 kg
Unpacked - in bulk
humidity of not more
from + 30 to + 40
4 than 70%.
Content of solid triglycerides, % incl.
Melting point, from + 40 to + 55
Code Color Emulsifiers 1
REPLACERS
°С incl.
MILK FAT
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
Correspond to TR CU 024/2011 Technical Regulations for Fat and Oil Products, manufactured according to Standard of Organization
33714 White 48 - 52 30 - 34 13 - 17 3-7 1-4 0 24 - 28 No 44585898-002-2020.
33716 White 45 - 50 34 - 39 22 - 27 10 - 16 6 - 10 2-5 33 - 36 No
SPREADS
33719 White 40 - 45 29 - 33 17 - 20 9 - 13 5-9 1-4 33 - 36 Yes
EMULSIFIER
PASTES
CONTENT OF SOLID TRIGLYCERIDES, (%) IN MILK
FAT REPLACER FOR ICE CREAM AND MILK FAT
VEGETABLE FATS
60%
AND OILS
50%
40%
30%
20%
LECITHIN
10%
0%
10 °С 15 °С 20 °С 25 °С 30 °С 35 °С
CONTACTS
Milk fat 33714 33716 33719CONTENTS
58 Milk fat replacers
ABOUT US
Milk fat replacers of
Clean&Free line
MARGARINES
FATS AND
SCOPE OF APPLICATION APPLICATION FEATURES
Used in the manufacturing of ice cream and milk-containing 33715 «CLEAN&FREE»
REPLACERS
MILK FAT
products with milk fat replacer: sour cream, cheese, quark and Milk fat replacer of non-lauric type, produced using no
other products. Can be used in the confectionery and bakery emulsifiers, coloring agent, and antioxidants. Used in the
industry. manufacturing of milk-containing products with milk fat replacer:
sour cream, quark, cheese, processed cheese, condensed
preserves. Balanced fatty acid composition. Clean Label allows
the use of milk fat replacer in the products for a healthy diet.
SPREADS
33716 «CLEAN&FREE»
FUNCTIONAL PROPERTIES Milk fat replacer contains lauric fat. Has a balanced fatty acid
composition, contains essential Omega-6 acid.
• High quality pliable fat products produced by
Free of emulsifiers and coloring agents.
transesterification.
Contains no palm oil. Used in the manufacturing of ice cream
EMULSIFIER
• 33716 and 33730 are palm oil free. 33715 is food additive free. and milk-containing products with milk fat replacer: sour cream,
PASTES
• Have a balanced fatty acid composition, contain essential quark, cheese.
Omega-6 acid.
33730 «CLEAN&FREE»
• Optimal crystallization rate. Milk fat replacer contains lauric fat. Has a balanced fatty acid
• Have a clean, non-specific taste. Modern refining methods are composition, contains essential Omega-6 acid.
VEGETABLE FATS
used for the manufacturing of fats. It is produced with the addition of emulsifiers and a coloring
AND OILS
agent. Contains no palm oil. Used in the manufacturing of spreads,
• Milk fat replacer data included in the innovative line of
milk-containing products with milk fat replacer: cheese, processed
Clean&Free fats.
cheese. The spread based on these milk fat replacers has a pliable
• Products with the minimal processing and a short list of texture, good thermal stability, and high crystallization rate.
ingredients in the composition.
• No ingredients with an artificial chemical composition.
LECITHIN
• No ingredients with a negative image.
• CLEAN FREE on your product label enhances the product's
appeal to the majority of consumers.
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