Our palm kernel-based specialty fats are designed to meet the needs of the confectionery industry, delivering superior texture, rich mouthfeel, and excellent shelf stability. Ideal for producing high-quality chocolates, sweets, and ice cream, our vegetable fat range provide consistent performance and indulgent results.
i-soc NT 41 (Cocoa butter Replacer)
Versatile fat for coatings and dairy alternatives
Rich, glossy coatings and luscious dairy-free indulgence start with i-soc NT 41. Specially crafted for confectionery and dairy alternatives, this versatile fat delivers a velvety mouthfeel and a beautiful sheen, perfect for chocolate coatings, whipped cream, and condensed milk. With outstanding heat tolerance and a performance that rivals cocoa butter, it keeps flavours bold and textures irresistibly smooth.
Chocolate Bars
Confectionery Coating
Non-Dairy Whipped Cream
Non-Dairy Creamer
Condensed Milk
MAECENAS IACULIS
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