Margarine

The main differences between butter and margarine are related to the sensory characteristics of milk fat. Milk fat makes butter superior to margarine in taste and mouth feel. In order to get closer to the real butter sensation, milk fat is currently applied in high-end margarine products. Simply adding butter flavour is not enough. AMF or AMF blends are used to bring the mouth feel of margarine closer to that of butter.

We offer 100% milk fat or a combination of milk fat and vegetable oil/fat. Low melting fractions can be used to ensure that the final product is easily spreadable.

For margarine applications we advise the following ingredients:
·  AMF especially type: low melting fraction
·  Industrial blends


Please contact us directly with any specific questions