Industrial Fats cover specialized oil varieties widely used in the food and confectionery sectors. These oils, which play a critical role in chocolate, baking, ice cream, biscuit, and snack production, also play an important role in enhancing the flavor, texture, durability, and shine of the products. Our company offers high quality and efficiency to Foods food producers with its wide range of products.
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Our plant-based specialty oils and solid fats meet the functionality demanded by the food industry, adapting to changing dietary trends and needs. With solutions that cater to the diverse tastes of consumers around the world, we offer food producers innovative and sustainable alternatives.
Coberine 608 is a CBE solution that is 100%
compatible with cacao butter, clean label, and meets high-quality
standards. It ensures consistency in consumer products by playing the
same role as cacao butter during production.
Key Features:
- Full compatibility with cacao butter
-
Clean label approach
- High production stability
- Matches the
function of cacao butter.
- With Bunge's assurance, the inventor of
CBE technology
Coberine 901 is a heat-resistant cacao butter
improver developed specifically for chocolate producers in hot climates.
Its structure, fully compatible with cacao butter, easily integrates
into production processes.
Key Features:
- 100% compatibility with cacao butter.
-
High melting profile.
- Heat-resistant product formulation.
-
Clean label compatibility.
- Equivalent production role to cacao
butter.
CBT GOLD combines the taste of real chocolate
with the ease of compound chocolate production, offering a solution that
stands out in the industry. This innovation, awarded in 2023, offers
cost advantages and high performance.
Key Features:
- Real chocolate taste profile
- Cost
advantage of up to 60%
- No tempering or conching required.
-
Wide application areas: molding, coating, dragee.
- High success in
panel taste tests.
CLSP 555 E is an easy-to-use CBS solution that
increases production efficiency thanks to its fast crystallization
feature and does not require tempering.
Key Features:
- Improved production speed.
- No
tempering required.
- Bright surface and good adhesion.
- Free
from trans fats.
- Versatile usage.
CLSP 812 is a cost-effective and
production-friendly alternative that stands out with its crystallization
performance and brightness.
Key Features:
- Economic solution.
- No tempering
required.
- Brightness and adhesion performance.
- Free from
trans fats.
- Wide usage in coating, dragee, and molding.
CLSP 604 is a special fat developed specifically for wafer and biscuit
fillings, providing a cooling mouthfeel and high efficiency.
Key Features:
- Special melting profile providing a cooling
effect.
- Efficient production with rapid crystallization.
- Compatible
with both chocolate and cacao.
- Ideal for large-scale
manufacturers.
CLSP 310 is a fat that stands out for its
versatility, offering high performance in various applications.
Key Features:
- Can be used in praline fillings.
-
Suitable for ice cream coating and filling.
- Functional in flavored
milk and spreadable cheeses.
- Wide Foods application area.
Durkex 102 is an ideal fat solution developed for
hazelnut pastes and praline fillings, offering high oxidation
resistance.
Key Features:
- High compatibility with nuts
- Soft
filling consistency
- High oxidation prevention capability
-
Suitable for recipes containing up to 8% hazelnuts.
Durkex 104, developed for products with higher
hazelnut content, offers an excellent filling experience in pralines.
Key Features:
- Suitable for high hazelnut content (up to
15%)
- Soft filling structure
- Improved oxidative stability
- Ideal for praline and hazelnut paste applications
BOS 6262 is designed to reflect the taste of
butter in bakery products, providing superior performance especially in
baklava and cookie varieties.
Key Features:
- It is indistinguishable from butter.
-
Special formulation for baklava.
- Suitable for cookies and
pastries.
- Can be used as a butter substitute in various areas.
Developed for healthier products, Couva 255 NH
stands out with its formula that is free from trans fats and
hydrogenation.
Key Features:
- Contains no trans and hydrogenated fats.
- Used in cakes, biscuits, and wafer coatings.
- No tempering
required.
- Acts as a barrier preventing moisture transfer.
BeLeaf FlexiBetter offers a plant-based butter
alternative with a focus on sustainability. It competes with traditional
butter in sensory experience and functionality.
Key Features:
- Similar melting profile to butter
- Palm-free, vegan, and cholesterol-free.
- Contains no trans fats.
- Has butter-like functionality.
- Low environmental impact
and sustainable production
- Cost advantage in plant-based dairy
products
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