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Vegetable Fats

Our portfolio of standard and specialty fats has been developed to be tailored for the target application, such as frying, bakery, confectionary, filling, among others. We specialise in developing products lower in saturated fats and zero-trans. Functional properties of our fats include an intense and agreeable flavour, high gloss and texture, and a long shelf-life. With this, we can guarantee a superior nutrition and functional profile.

Vegetable Fats

Our portfolio of standard and specialty fats has been developed to be tailored for the target application, such as frying, bakery, confectionary, filling, among others. We specialise in developing products lower in saturated fats and zero-trans. Functional properties of our fats include an intense and agreeable flavour, high gloss and texture, and a long shelf-life. With this, we can guarantee a superior nutrition and functional profile.

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Products Portfolio

Specially developed, with excellent performance and consistency, to apply in miscellaneous application:

To develop foods that require frying or aspersion in your factory process, it is important to have fats or oils with a neutral flavor and that do not have after taste. In this way, the quality of the product will not suffer undesired interference.

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To develop cakes, high-quality sweet of salty doughts it is important to work with fats that will not steal the protagonism of the flavors. And BRFI fats help improve texture, enhance the final product flavors and aromas.

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Ensuring the marked taste of the stuffed biscuits depends on some factors, such as cracker crispiness and the taste of the filling. And the fat BRF Ingredients is ideal to be used in the development of fillings for the stuffed biscuits, since the fat guarantees the best texture, aroma and flavor

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To obtain quality coverage for your final product it is important that the fat chosen to take part in the composition has a neutral flavor, so as not to interfere with the palatability.

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BRF Ingredients’ fat ice cream prevents crystallization of the product and at the same time guarantees texture, flavor and aroma for various ice cream flavors.

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BRF Ingredients’ spreads/ganache fat has it’s fluid characteristics, which benefits the physical properties of the products, such as texture and consistency of creams, spread-type, ganache and deliverable fillings.

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Margarine is widely used in bakery products and also in the food industry in general. And so it is essential that it has an excellent cost benefit.

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BRF Ingredients’ low saturated fat multifunctional is ideal for the most diverse applications within the food industry. It can be used for the development of creams, fillings, pasta and also in baking.

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