Ice-Cream Fats

As a fat component in the ice-cream vegetable oils are widely used: cocoa oil, palm core oil, oil blends that represent mixture of various vegetable oils and fats and their fractions with a variating level of hydrogenization.

For ice-cream production BMB Margarine offers, as a substitute of milk fat, its BEFILING 52 and BEFILING 53 fats that beside similarity to their prototypes, also provide certain advantages:

easy use
longer product life
possibility to take into account while ice-cream production the religion requirements to individual's nutrition
product property stability (no season-related property fluctuations)

BEFILING 52 and BEFILING 53 fats possess complex properties that define the following product features:

pure, neutral taste and smell;
combination of low SFC with high melting temperature that ensures absence of wax and greasy aftertaste in the final product;
low content of fat in liquid phase (at the temperature of blend freezing the content of crystallic fat is about 75-80%) that is one of the key factors to attain ice-cream product of a desired texture;
formation of crystalls of mostly heterogeneous type.

Basic Features

Basic values	BEFILING 52	BEFILING 53
Melting point, îÑ	33-34	30-32
SFC, %
at 20 îÑ	19-22	19-22
at 25 îÑ	9-11	6-8
at 30 îÑ	6-8	3-5

Application details	-	can be used while homogenaztion pressure is lower or maturing time is shorter than required, or when using freezers of old type