Page Global Consultants

"Grade: Anhydrous Vegetable Fat | SMP: 28–33°C | Moisture: <0.1% | FFA: ≤0.05% | PV: ≤1 meq/kg

KEY FEATURES:
• Slip melting point 28–33°C – engineered to exactly match anhydrous milk fat for dairy analogue use
• Peroxide ≤1 meq/kg (tighter than standard) – ultra-low oxidation crucial for dairy-flavour applications
• Lauric acid fraction from PKO combined with non-lauric oils matches AMF solid fat index profile
• Used in recombined milk, ice cream, coffee whiteners, and flavoured dairy drink powders
• Significantly lower cost than dairy AMF with equivalent functional performance in recombination
• Packed in 200 L drums or 1,000 L IBC; re-melt format available for liquid addition systems
• PPECB-inspected; SMP, fatty acid profile, and peroxide on COA; HACCP certified facility

Best for: Dairy recombination plants, ice cream manufacturers, coffee whitener producers."