Specialty Fats
WIDEST RANGE OF SPECIALTY
FATS SELECTION
Our Range Of Speciality Fats is the result of diligent R&D and marketing thorough researches. Each of the product has a special application, catering to the right need of the end customers. We are proud of our specialty fats range and their strong presence in global markets.
PAMIN Cocoa butter substitutes (CBS) are considered as specialty fats which possess similar physical properties to cocoa butter but different triglyceride composition. For decades, CBS has been used by the chocolate and confectionary industry to produce high-quality chocolate directly without tempering process. CBS is a lowcost alternative to replace real cocoa butter in a wide range of application.
Pamin CBS are lauric based, hardened, non-tempered fats with <0.5% trans fat. They provide good elasticity, gloss retention and fast crystallization at lower viscosities. Our CBS is the least compatible with cocoa butter and in coating recipes, all the cocoa mass must be replaced by cocoa powder. Pamin CBS range is either partially or fully hardened, and with or without emulsifiers as per customer requirements. Our highest grade CBS is hard like rock at lower temperature and yet melts sharply below body temperature with good mouth-feel and texture.
It also contracts very well in moulding and is therefore particularly suitable for Easter eggs production.
It has highly saturated triglyceride
Resistance to oxidative rancidity
Having steep melting properties with excellent sharp & complete melting at body temperature
Satisfying cooling sensation in the mouth
Lauric fat form crystal stable with rapid cooling without tempering
Good mold release
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| *PAMCHOCO 335 *PAMCHOCO 390 |
|---|
| Premium Grade of CBS |
| Excellent Sharp & complete melting at body temperature |
| A satisfying cooling sensation in the mouth |
| Good mold release |
| Excellent snap & gloss |
| PAMCHOCO Series |
|---|
| As per customer & country requirement |
| Fast Crystallization |
| Steep Melting Profile |
| Resistance to Oxidative Rancidity |
| Lower Cost CBS in Confectionary |
SKU / Packaging :
Lined PE Bag in Carton
15, 20 and 25Kg
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN offers an immense variety of specialty fats for coating, whipping and creaming applications like coating chocolates, toffees and other confectionary products. Our products can be tailor-made to suit the setting characteristics and eating quality desired by the customer.
PAMIN’s PAMKOT range of fat is preferred to be used for various types of aerated applications like whipped creams and toppings. Whipped topping is used for commercial and consumer use on fruits, cakes, puddings, desserts, cold coffees & dairy drinks, sodas, ice-creams, pastries and cream pie bases.
Our PAMIN’s PAMKOT fat for whipping cream is partly solid at 5 °C, solid enough at ambient temperature, and melt at 37 °C (body temperature) is perfectly suitable to use in whipped topping formulation, whipping creams made with our PAMKOT were generally more stable than dairy whipping cream, had excellent foam stability in cream that influences the whipping properties. These fat blends have the number of solid fat crystals for the stabilisation of air cells, to produce stable foams that do not shrink or release the liquid phase. PAMIN’s PAMKOT range of fats provides a bland taste and a rapid melting that contributes to a good flavor release.
Chocolate Coating
Compound Chocolate
Feta Cheese Analogue
Non-Dairy Breakfast Cream
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| Good overrun |
|---|
| Better aeration |
| Form stability |
| Sensory properties |
| Low trans-fat and No Cholesterol |
APPLICATION:
Chocolate Coating
Compound Chocolate
Feta Cheese Analogue
Non-dairy Breakfast Cream
Whipping Cream For Cake Decoration
Cooking Cream For Culinary Applications
SKU / Packaging :
Lined PE Bag in Carton
15, 20 and 25Kg
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN offers an extensive variety of ice cream coatings fat as PAMFIL Series. Each ice cream coating fat maintains a well-balanced ratio of solid fat to liquid oil, so they achieve a stronger coating that when bitten into, it does not peel off or chip away from the ice cream. It has a significantly fast crystallization property for an ideal enrobing and coating/dipping application for ice-cream.
PAMFIL Series is made from Palm Kernel Oil Fraction. It is refined and modified to provide the desired melting profile and excellent sensory qualities of the ice-cream.
Quick Crystallisation
Improved Shelf Life
Bland Taste (Neutral Flavor & Taste)
Low Trans-Fat And No Cholesterol
Excelent Oxidative Stability
Ice Cream Enrobing and Coating / Dipping.
Ice Cream Mass
SKU / Packaging :
Lined PE Bag in Carton
15, 20 and 25Kg
Bag In Box
18 and 20 liter
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN tailored specialty filling fats designed to influence the key properties on texture, stability, melting profile and flavour release. We produce a range of soft and hard filling fats which gives light and creamy mouthfeel, high volume/aerated and high stability in water based or dry-fruits, nuts or cereals containing recipes.
We produce a range of soft and hard filling fats which gives light and creamy mouthfeel, high volume/aerated and high stability in water based or dry-fruits, nuts or cereals containing recipes.
This specialty filling fat range for filled chocolate and confectionary products comprised overall eating quality with extended shelf-life and also provides versatility to achieve the best solution for:
Chocolate Coating
Compound Chocolate
Feta Cheese Analogue
Non-Dairy Breakfast Cream
We produce a range of soft and hard filling fats which gives light and creamy mouthfeel, high volume/aerated and high stability in water based or dry-fruits, nuts or cereals containing recipes.
PAMIN’s CRÈME Series is available in a various range of melting points and depending on the desired applications, suitable to be used in:
Fillings for Biscuits and Wafers
Centre Fillings in Confectionery
Moulded Filling
PAMIN CRÈME Series fats are a texturized fat and it is the preferred choice in the biscuit industry due to good physical eating properties.
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APPLICATION:
Filling Fat for Confectionary
Compound Chocolate
Wafer Cream Filling
| Quick Crystallisation |
|---|
| Ease of processing with no tempering |
| Allows nut paste/oils in the recipe |
| Excellent Sensory mouth feel properties |
| Reduces the speed of oil migration |
| Excellent oxidative stability |
| Improved shelf life |
SKU / Packaging :
Lined PE Bag in Carton
15, 20 and 25Kg
Bag In Box
20 and 22 liter (for low SMP)
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN Soft Spread Fat (SSPRD) mostly used for chocolate or hazelnut spreads and bake-stable fillings as it remains soft, creamy and spreadable over a wide temperature range. Due to is verstility many confectionary and bakery manufacturers also used as bake-stable, freeze-stable or ambient filling fat in many french bakery products for making chocolate ganache for Pain-Au-Chocolat, Profiterole, Eclair, Croissants, etc.
PAMIN’s SSPRD Series contain a special fat blend that forms a solid matrix to minimise oil separation in the spread product
PAMIN’s SSPRD Series gives excellent spreadability over a wide range of temperature, that is desired for fat based confectionary spreads and bakeries. It has fantastic stability and softer creamy texture at ambient and chilled temperature.
PAMIN’s SSPRD Series has a very good stability even at higher temperature. The stabilizing fat component in this product will prevents seperation of liquid oil from the product.
PAMIN’s SSPRD Gold offers very premium spread fat with real cocoa butter for high-quality chocolate or hazelnut spreads that deliver a quick and cool melt and excellent flavour release.
PAMIN’s SSPRD Series gives attractive appearance, wonderful taste, great mouth feel and a long shelf life.
APPLICATION:
Chocolate Spread; Hazelnut Spread; Caramel Spread; Coffee Spread; Custard Spread; etc.
Soft Biscuit Filling; Lava Cake Filling; Soft Chocolate Filling.
Bake-stable, Freeze-stable and Ambient type Chocolate fillings for Bakery Industry
Liquid Chocolate, Chocolate ganache (paste) for Pain-au-chocolat, Profiterole, Eclair, Croissants....
| Ensures superb spreadability from 5 to 30°C |
|---|
| Secures stability over a wide range of temperature |
| Provides good melting profile |
| Gives excellent flavor release |
| No need of tempering |
| Excellent value for money |
| Label friendly: Trans fat free |
| Easy to use and store |
| Allows nuts & pastes made from nuts in the recipe |
IProducts prepared with SSPRD Series are required to be crystallized in a proper manner which is possible by using dedicated equipment like a Scraped Surface Heat Exchanger
(SSHE) or chiller tube.
SSPRD Series will blend well even with excessive quantities of nut paste is added. Finished products are suggested to be conditioned before being dispatched out till the
core temperature of the packed product reaches and stabilizes around 20 °C which generally take 24 hours.
SKU / Packaging :
Drum
190 kg
Bag In Box
18 Kg net
Jerry Can
20 Liter
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN has a range of Dairy Cream Alternatives / Milk Fat Replacers, which remain an assortment of high-quality vegetable fat products, with specific characteristics to f various dairy applications.
PAMIN's dairy fat alternatives are developed to substitute partially or fully milk fat in finished products. They are easy to process and gives similar texture and flavor release to your cheese analogues. A very much cost-effective alternative to dairy fat along with better oxidative stability to prevent rancidity.
Nutrimix Series are PAMIN Milk Fat Replacers (MFR) range which are produced from a unique blend of vegetable oils and fats. They can be used to replace milk fat in many products applications like ice cream, sweetened condensed milk, vegetable cheese and other confectionery and dairy products.
The comparable quality of the application products as with milk fat
Favorable cost compared to butter fat
Easy and convenient to use in production
Constant quality, stable against rancidity
Refined to the highest taste quality, necessary for the replacement of milk fat
Any ratio of vegetable fat/milk fat can be used in the applications
Possibilities to develop modern dairy products using tailor-made blends.
No Cholesterol, No trans-fatty acids.
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| Ensures superb spreadability from 5 to 30°C |
|---|
| Secures stability over a wide range of temperature |
| Provides good melting profile |
| Gives excellent flavor release |
| No need of tempering |
APPLICATION:
Very low free fatty acid
Very low free fatty acid
Low Color
Natural Antioxidant Ascorbyl palmitate (Vitamin C-Fat soluble)
Natural Beta-carotene color
Butter Flavour
Emulsifier (Lecithin or DMG)
Vitamin A, D & E (tocopherols) as an optional
Dairy Cream Alternatives / Milk Fat Replacer in Yoghurt (Set Yoghurt, Stirred Yoghurt, Fruit Yoghurts, Culinary Yoghurts, Yoghurt Drinks, etc.)
Excellent for making Analogue Cheeses (Cottage Cheese, Cream Cheese, Sour Cream, Triangle Cheese, Glass-Jar Spread Cheese, Mozarella Cheese (Block/Grated])
Filling Wafer (Chocolate, Hazelnut, Vanilla or any fruit flavour fillings)
SKU / Packaging :
Drum
190 kg
Bag In Box
18 Kg net
Jerry Can
20 Liter
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN Cocoa Butter Replacer (CBR) is made from hydrogenated and fractionated vegetable fats of a non-lauric fat category. Sometimes called cocoa butter extenders (CBEX or CBX), or Non-lauric CBS, these fats are based on C16 and C18 fatty acids, the same as in cocoa butter (with different triglyceride). They are therefore partially compatible with cocoa butter and owe their sharp melting properties to intense levels of trans fatty acids, especially elaidic (C18:1 trans)
Coatings made with them have long shelf life against bloom and are relatively resistant to developing a soapy flavour. They are frequently used in compound coatings for confectionary and bakery products.
Compound chocolate products made with CBR does not require tempering, it can be combined with cocoa liquor to achieve a richer cocoa flavor than if only cocoa powder is used, so it will allow achieving high capacity output on the production line and can be produced on the identical line as the chocolate products for no risk of contamination by lauric fats. If customer conventionally uses part of real cocoa butter with CBR to make indulge products for the same they need to have good tempering to stabilize the cocoa butter part
PAMIN’s CHOCOLIN Series of CBR Fat are imparting excellent gloss retention & sharp meltdown to the end products. They include high tolerance for cocoa butter and thus can be combined with cocoa liquor to produce a compound chocolate that is rich in cocoa taste.
APPLICATION:
Chocolate Spread; Hazelnut Spread; Caramel Spread; Coffee Spread; Custard Spread; etc.
Soft Biscuit Filling; Lava Cake Filling; Soft Chocolate Filling.
Bake-stable, Freeze-stable and Ambient type Chocolate fillings for Bakery Industry
Liquid Chocolate, Chocolate ganache (paste) for Pain-au-chocolat, Profiterole, Eclair, Croissants....
| Ensures superb spreadability from 5 to 30°C |
|---|
| Secures stability over a wide range of temperature |
| Provides good melting profile |
| Gives excellent flavor release |
| No need of tempering |
| Excellent value for money |
| Label friendly: Trans fat free |
| Easy to use and store |
| Allows nuts & pastes made from nuts in the recipe |
IProducts prepared with SSPRD Series are required to be crystallized in a proper manner which is possible by using dedicated equipment like a Scraped Surface Heat Exchanger
(SSHE) or chiller tube.
SSPRD Series will blend well even with excessive quantities of nut paste is added. Finished products are suggested to be conditioned before being dispatched out till the
core temperature of the packed product reaches and stabilizes around 20 °C which generally take 24 hours.
SKU / Packaging :
Bag In Box
18,20 and 22 Liter For LOW SMP
Lined PE Bag in Carton
15, 20 and 25Kg
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
PAMIN has a wide range of hardened, non-hardened and and inter-esterified palm oil based hard stocks which can serve any food industry to manufacture different types of margari vegetable ghee varieties and range of specialty fats and shortenings.
All our hard stocks are modified from liquid to solid to increase the shelf-life stability, more resistant to oxidative rancidity of final product, easy handling and storage and convenient to be used by blending with any soft oils to make desired products as per market requirements.
PAMIN’s HPO & PAMIEO Series of Hard stocks are designed purely based on palm oil non-lauric & palm kernel lauric fats with or without addition of antioxidants.
Hard Stock for manufacturing of different Industrial and Retail Margarines.
Hard Stock for manufacturing of different textures of Vegetable Ghee.
Hard Stock for manufacturing of different ratios of Butter Blends.
Hard Stock for manufacturing of different Shortenings by blending with other Fats and Oils.
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| HPO Series: Hydrogenated Fats |
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| Steep melting Palm based Hard Stock |
| Bland taste (Neutral Flavor & Taste) |
| Excelent oxidative stability |
| Improved shelf life |
| PAMIEO Series: Inter-Esterified Fats |
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| Can replace hydrogenated fats in your recipe |
| Steep melting Interesterified Fat |
| Bland taste (Neutral Flavor & Taste |
| Excelent oxidative stability |
| Improved shelf life |
| No Trans-fat and Cholesterol Free |
SKU / Packaging :
Bag In Box
18,20 and 22 liter (For LOW SMP)
Lined PE Bag in Carton
15, 20 and 25Kg
it is essential that Vegetable Ghee are stored in a well-ventilated and dry place. it should not be exposed to direct sunlight.
