Fuji Oil Europe is a global supplier of special oils and fats for the Food, Beverage and Nutrition industry. This company is experienced in manufacturing cocoa butter substitutes, cocoa butter replacers, and cocoa butter equivalents for use in confectionery, ice cream, dairy products, infant food, and baked goods. Featured products include PALMY 10 G, ERTIFIL MAX 860 RANGE, PALKENA S 272 G, and more.
Palmy 10 G is a cocoa butter equivalent and improver that has physical and chemical properties that are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation of existing chocolate pro...view more
Palmy 10 G is a cocoa butter equivalent and improver that has physical and chemical properties that are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation of existing chocolate production equipment, and a smooth use of Palmy and cocoa butter on the same line. This product has constant quality, good gloss retention and cost advantage over cocoa butter. Palmy 10 G is recommended to replace cocoa butter at a level of 5% on recipe basis. Palmy 10 G is recommended for moulding, enrobing, coatings for center, biscuits and wafers, and fillings. view less
Palmy 20 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows, which freedom in recipe design, utilisa...view more
Palmy 20 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows, which freedom in recipe design, utilisation of existing chocolate production equipment, and smooth use of Palmy and cocoa butter on the same line. It offers a constant quality, good gloss retention and cost advantage over cocoa butter. Palmy 20 G is recommended to replace cocoa butter at a level of 5% on recipe basis, and is ideal for moulding, enrobing, coatings for centers, biscuits and wafers, as well as fillings. view less
Palmy E 40 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation ...view more
Palmy E 40 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation of existing chocolate production equipment, smooth use of Palmy and cocoa butter on the same line.
This product offers constant quality, good gloss retention and cost advantage over cocoa butter. Palmy E 40 G can be used up to 100% replacement of cocoa butter. It is recommended for moulding, enrobing, coatings for centers, biscuits and wafers, as well as fillings. view less
Palmy E 200 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation...view more
Palmy E 200 G is a cocoa butter equivalent and improver, with the following characteristics: physical and chemical properties are similar to cocoa butter, full compatibility between Palmy and cocoa butter which allows freedom in recipe design, utilisation of existing chocolate production equipment, and smooth use of Palmy and cocoa butter on the same line.
This product offers constant quality, good gloss retention and cost advantage over cocoa butter. Palmy E 200 G is a cocoa butter improver recommended to produce products with a high heat resistance. It is recommended for moulding, enrobing, coatings for center, biscuits and wafers, and fillings. view less
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