​BUTTER REPLACER / BUTTER SUBSTITUTE

Animal fat (tallow based) butter replacer, this is not margerine!

Animal fat based butter replacers are economical alternatives to real butter suitable for most food applications. Butter replacers have the same color and smell as traditional butter and you can save upto 50% on raw material cost. Furthermore animal fat based butter replacers often have better functional properties
  • Replaces butter in all applications
  • Based on tallow (beef origin)
  • Has similar attributes as butter in regards to melting profile and industrial application 
  • Compatible flavor and smell flagrance note compared to butter
  • Available during the whole year
  • Average cost saving of around 50% compared to butter
  • 100% substitution of butter (or you can substitute 50% if 100% is not required)
  • NO changes within storage OR procedures in manufacturing plants needed
  • Often better results than lactic or sweet cream butter in baking applications 

Applications (butter substitute)
  • Bakery
  • Cake
  • Biscuit 
  • Confectionery / ice cream (AMF substitute)
  • General food industry where butter is used.

Comparison Butter versus Tallow
  • Butter: Melting point 32/35 degrees
  • Butter replacer: 34/37 degrees
  • Butter flavor: both
  • Creaming ability: both
  • Price: Butter replacer about 50% cheaper

​We can also supply Sweet and lactic butter
We can offer different solutions:
  1. Buttery spread, 82% tallow with butter flavor and color (chilled/frozen)
  2. Buttery replacer; 82% vegetable oil base with butter flavor and color (chilled/frozen)
  3. Butter oil substitute, 99% Australian tallow with butter flavor and color (melting point/ storage as AMF)
  4. AMF premium blends, 82% fat with 15% AMF (chilled/frozen)