Dairy & Ice cream
Many dairy and ice cream products can be produced where some, or all, of the milk fat is replaced by vegetable fat. This might be done for reasons of cost, saturated fat content or functionality.
AAK dairy technology provides solutions for end products such as:
- Ice cream
- Cheese
- Whipped toppings
- Yellow fats
- Fermented milk products
- Milk drinks
- Milk powder
- Coffee whitener
How we can support
Experienced in all aspects of dairy and ice cream production, our Customer Innovation team will work with you to find the optimum plant-based oil solution to meet your commercial requirements. Why not call today to find out how?
We can help you:
- Achieve great taste
- Reduce fat, saturated fat, sugar and calories
- Nutrient Profiling Scoring
- Develop ‘free from’ ranges
- Create vegan options
- Reduce carbon footprint
- Reduce cost
Related Products & Ingredients
Margarines
AAK cake margarines are carefully formulated to deliver maximum volume, stability, shelf life, lightness and consistency of taste, all year round.
Shortenings
Typically, a shortening is a fat which is solid at room temperature and contains no water. The name is derived from fat’s ability to ‘shorten’ the texture of baked products – i.e. to make it crumblier.