Fats & Oil
Confectionery Fats
Cocoa Butter Replacer | CBR
Fully compatible with cocoa butter in chocolate recipe and effectively reduces ingredient cost of chocolate production. Suitable for all types of chocolates.
AMSCHOC Cocoa Butter Substitute | CBS
Fully compatible with cocoa butter in chocolate recipe and effectively reduces ingredient cost of chocolate production. Suitable for all types of chocolates.
AMSPREAD Spread Fat
Excellent spread-ability, smoothness and gloss with good stability against oil separation. Suitable for chocolate spread, hazelnut spread, chocolate dip and other spread applications.
Cocoa Butter Equivalent | CBE
Fully compatible with cocoa butter in chocolate recipe and effectively reduces ingredient cost of chocolate production. Suitable for all types of chocolates.
AMSFILL Filling Fat
Lauric based fat for confectionery filling with good melting profile and flavor release. Suitable for chocolate soft center and confectionery filling.
Dairy Fat Substitutes
Non-Dairy Creamer
Lauric based fat with sharp melting properties and excellent for used in non-dairy creamer applications.
Cheese Fat Substitute
Cheese Fat Substitute: Lauric based fast specifically develop for non-dairy cheese applications from vegetable oil for increased economic efficiency.
Recombined Dairy Fats
Lauric based fat with fast melting profile and improved eating quality, texture and setting properties. Suitable for recombined dairy applications.
Bakery Fats
Shortening
A multipurpose vegetable fat that helps shorten the dough and tenderize the bakery products. Available in various specifications to suit end user application.
Butter Blend
A blend of vegetable fats to give a product that is similar in taste and texture to butter for use in the bakery industry. Available in different blends to suit end user application.
Margarine
A vegetable oil-based fat that gives good buttery aroma,cake volume and softness. Suitable for cakes, buns, croissants and other applications.
