Butter Oil Substitute

Butter Oil Substitute

Butter oil substitute is specially formulated and texturized to impact buttery taste, excellent plasticity, smooth consistency, and ease of use at ambient temperature. It is perfect for a broad range of bakery applications when buttery flavour and colour are desired without the moisture present in butter or margerine.

Category:

Description

Application:

  1. Excellent for all types of cookies
  2. Ideal for all kinds of cake
  3. Ice cream and ice cream like products
  4. Sweet bun

Physicochemical properties:

Parameter Method of analysis Specification
Free fatty acid as palmitic Aocs ca5a – 40 0.1% max
Moisture and volatile matter Aocs ca 2b-38 0.1%max
Colour lovibond 5.25’ Lovibond 5.25’ 7.0r max
Slip melting point Aoac cc 3-25 36-39 c

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