Texture and Versatility to Food
BRF Ingredients’ Vegetable Fats are produced through blends of vegetable fats and special oils, such as cotton, soybeans, palm and palm kernel, with the aim of improving food texture and prolonging shelf life. It’s largely versatile in the food industry and its applications include frying, bakery, ice cream, among others.
Improves
Texture
Application
Versatility
Low Trans
This ingredient provides neutral flavour to industrial frying and aspersion, and they do not interfere with the taste of the final product. In addition, the ingredient offers dry crispy crunch texture to food.
This solution was developed to accentuate flavours and aromas, also to enhance texture of cakes and pastries, whether sweet or savoury.
This ingredient is produced to improve softness and creaminess in the final product, due to its capacity to shrink ice crystals. Thus, it adds texture and flavour in a variety of ice creams.
This ingredient has the appropriate texture to be used in a large variety of applications in the food industry, besides having a good homogenization with other ingredients in formulations, improving taste and glow of the final product. It’s not necessary to keep it refrigerated.