{"id":10172,"date":"2026-04-20T12:50:59","date_gmt":"2026-04-20T12:50:59","guid":{"rendered":"https:\/\/rafsol.eu\/plant-based-fats-in-the-dairy-industry-how-to-effectively-substitute-milk-fat\/"},"modified":"2026-05-27T10:28:05","modified_gmt":"2026-05-27T10:28:05","slug":"plant-based-fats-in-the-dairy-industry-how-to-effectively-substitute-milk-fat","status":"publish","type":"post","link":"https:\/\/rafsol.eu\/en\/plant-based-fats-in-the-dairy-industry-how-to-effectively-substitute-milk-fat\/","title":{"rendered":"Plant-Based Fats in the Dairy Industry \u2013 How to Effectively Substitute Milk Fat?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10172\" class=\"elementor elementor-10172 elementor-10011\">\n\t\t\t\t<div class=\"elementor-element elementor-element-148d022 e-flex e-con-boxed e-con e-parent\" data-id=\"148d022\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2d0ea18 elementor-widget elementor-widget-text-editor\" data-id=\"2d0ea18\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><b>Plant-based fats in the dairy industry<\/b> are now precisely engineered technological raw materials that enable the production of dairy and dairy-analogue products with consistent parameters and predictable structure. Growing cost pressures, volatile dairy raw material prices, and the demands of export markets are prompting an increasing number of manufacturers to seek milk fat substitutes \u2013 without compromising product quality or technological performance.<\/p>\n<ul>\n<li><b>Milk fat substitutes<\/b> enable significant reductions in raw material costs while maintaining the technological properties of the finished product \u2013 the key is selecting a fat with an appropriate SFC (Solid Fat Content) profile and phase behaviour.<\/li>\n<p> \t<\/p>\n<li><b>A cream substitute<\/b> requires a fat with controlled emulsification and thermal stability \u2013 available solutions cover both UHT applications and fermented products.<\/li>\n<p> \t<\/p>\n<li><b>Cheese analogues<\/b>, including processed cheese substitutes and cheese analogue products, rely on plant-based fats with a precisely defined melting curve and appropriate plasticity across processing temperatures.<\/li>\n<p> \t<\/p>\n<li>Plant-based dairy fats can be supplied in trans-free, palm-free, clean label, RSPO-certified, Kosher, and Halal variants \u2013 meeting both regulatory and market requirements.<\/li>\n<p> \t<\/p>\n<li>Custom manufacturing and technical support allow fat specifications to be tailored to individual formulations, production lines, and certification requirements.<\/li>\n<p><\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-d46338f e-con-full e-flex e-con e-child\" data-id=\"d46338f\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4995d7c elementor-hidden-tablet elementor-hidden-mobile aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"4995d7c\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/dairy-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-right\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4-300x214.jpg\" class=\"attachment-medium size-medium wp-image-7276\" alt=\"T\u0142uszcze do mleczarstwa Rafsol Group\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Dairy fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-75ed97f elementor-hidden-desktop aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"75ed97f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/dairy-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-top\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4-300x214.jpg\" class=\"attachment-medium size-medium wp-image-7276\" alt=\"T\u0142uszcze do mleczarstwa Rafsol Group\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2025\/12\/tluszcze-do-mleczarstwa-ikonka-4.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Dairy fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e024a3a elementor-widget elementor-widget-text-editor\" data-id=\"e024a3a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Why Is the Dairy Industry Turning to Plant-Based Fats?<\/h2>\n<p>Milk fat \u2013 such as butter and industrial cream \u2013 ranks among the most price-volatile raw materials in the food industry. Fluctuations in global market prices, seasonal supply patterns, and growing demand for premium butter are making production cost planning based solely on milk fat increasingly difficult. <b>Plant-based dairy fats address this challenge as raw materials offering consistent availability, reproducible parameters, and pricing independent of dairy market cycles.<\/b><\/p>\n<h3>Cost Pressure and Raw Material Stability<\/h3>\n<p>For facilities producing dairy and dairy-analogue products at scale, differences in fat raw material costs translate directly into unit margins. <b>Substituting milk fat with plant-based fat not only reduces formulation costs but also insulates production from fluctuations in raw milk procurement prices and the butter market.<\/b> The critical requirement, however, is that the substitution be technically complete \u2013 the finished product must retain its expected texture, spreadability, melting point, and phase behaviour.<\/p>\n<h3>Regulations and Composition Transparency<\/h3>\n<p>The use of plant-based fats in dairy-analogue products is strictly regulated under EU law \u2013 products must be clearly labelled as analogues or plant-fat-based products. This is not a constraint but a clearly defined market space in which many manufacturers of cheese analogues, cream substitutes, and fat powders already operate. Selecting appropriately certified raw materials \u2013 including clean label, palm-free, or RSPO-certified otions \u2013 allows manufacturers to meet the requirements of export markets and retail chains.<\/p>\n<h2>Cream Substitutes \u2013 Technological Requirements for Plant-Based Fats<\/h2>\n<p><b>Cream substitutes<\/b> represent one of the most demanding applications in the dairy industry. Industrial cream \u2013 whether for processing, foodservice, or retail applications \u2013 must exhibit a defined fat content, a uniform fat emulsion structure, and stability across various thermal processes.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10021\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany.jpg\" alt=\"Cream Substitutes \u2013 Technological Requirements for Plant-Based Fats\" width=\"1000\" height=\"600\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany.jpg 1000w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-300x180.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-768x461.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8557088 elementor-widget elementor-widget-text-editor\" data-id=\"8557088\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3>Cream Substitute for UHT and Sterilised Products<\/h3>\n<p>A <b>cream substitute<\/b> designed for UHT processing requires a plant-based fat with high oxidative stability, an appropriate melting profile, and the ability to form a stable emulsion in the aqueous phase. Key parameters include emulsion stability under high-temperature conditions, resistance to homogenisation, and the absence of any tendency towards coalescence or fat phase destabilisation. Fats used in these applications must be selected with reference to the specific production line \u2013 the type of homogeniser, process temperature, and emulsifier system composition all directly influence the stability of the finished product.<\/p>\n<h3>Cream Substitutes for Fermented Products<\/h3>\n<p>In the case of <b>cream substitutes for fermented products<\/b> \u2013 sour cream, cr\u00e8me fra\u00eeche, and yoghurt analogues \u2013 the behaviour of the plant-based fat during fermentation and refrigerated storage becomes critically important. The fat must demonstrate crystalline stability across storage temperatures (+2 to +6\u00b0C), not promote syneresis within the gel matrix, and maintain sensory neutrality in the presence of bacterial cultures. <b>Selecting the fat fraction with an appropriate SFC profile across the 5\u201320\u00b0C temperature range<\/b> is the starting point for any formulation in this category.<\/p>\n<h2>Cheese Analogues \u2013 Plant-Based Fats in Cheese Substitute Production<\/h2>\n<p>Cheese analogues \u2013 encompassing analogues of aged cheeses, processed cheeses, and pizza cheeses \u2013 represent one of the fastest-growing segments within the dairy-analogue product category. The cheese analogue market is growing in both the retail channel and the HoReCa segment, where raw material costs carry particular significance.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10013\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-2.jpg\" alt=\"Cheese Analogues \u2013 Plant-Based Fats in Cheese Substitute Production\" width=\"1000\" height=\"600\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-2.jpg 1000w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-2-300x180.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-2-768x461.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c9c44d8 elementor-widget elementor-widget-text-editor\" data-id=\"c9c44d8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3>What Fat Properties Determine the Quality of a Cheese Analogue?<\/h3>\n<p><b>A cheese analogue of good technological quality requires a plant-based fat with a precisely defined melting curve.<\/b> Critical requirements include appropriate firmness at slicing temperatures (approx. 4\u20138\u00b0C), plasticity at room temperature, and complete melt-in-the-mouth characteristics, which ensures proper flavour release. The SFC (Solid Fat Content) profile of the fat should be selected individually according to the type of cheese analogue; indicative solid fat ranges for each application are shown below:<\/p>\n<table>\n<tbody>\n<tr>\n<td><b>Analogue type<\/b><\/td>\n<td><b>Required SFC @ 10\u00b0C*<\/b><\/td>\n<td><b>SFC @ 20\u00b0C<\/b><\/td>\n<td><b>SFC @ 35\u00b0C<\/b><\/td>\n<\/tr>\n<tr>\n<td>Hard \/ sliced cheese<\/td>\n<td>55\u201370%<\/td>\n<td>25\u201340%<\/td>\n<td>&lt;5%<\/td>\n<\/tr>\n<tr>\n<td>Pizza \/ processed cheese<\/td>\n<td>45\u201360%<\/td>\n<td>15\u201330%<\/td>\n<td>&lt;3%<\/td>\n<\/tr>\n<tr>\n<td>Soft \/ spreadable cheese<\/td>\n<td>20\u201335%<\/td>\n<td>5\u201315%<\/td>\n<td>&lt;2%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><i>* Values are indicative and require validation in specific formulations and manufacturing processes.<\/i><\/p>\n<h3>Fat Behaviour During Oven Melting \u2013 A Key Parameter for the Pizza Segment<\/h3>\n<p>For manufacturers of cheeses intended for pizza applications, the behaviour of the <b>cheese analogue<\/b> during oven heat treatment is of particular importance. The plant-based fat must support correct melting of the cheese mass, stretchability, and golden browning without excessive fat bleed-out. Achieving these properties requires precise fat selection \u2013 the type of fraction, appropriate blending or interesterification, and the possible use of emulsifier systems.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10015\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-3.jpg\" alt=\"Fat Properties Determine the Quality of a Cheese Analogue\" width=\"1000\" height=\"600\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-3.jpg 1000w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-3-300x180.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-3-768x461.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h3>Processed Cheese Substitutes and Cheese Analogues for Industry<\/h3>\n<p><b>The production of processed cheese substitutes<\/b> \u2013 used in sandwiches, snacks, and ready meals, among other applications \u2013 requires plant-based fats capable of forming stable emulsions in a protein\u2013water matrix and maintaining stability during thermo-mechanical processing in the presence of melting salts. <b>The correct behaviour of the fat during emulsification with protein and water determines the uniformity and texture of the finished product.<\/b><\/p>\n<h2>Milk Powders and Fat Powders \u2013 Applications of Plant-Based Fats<\/h2>\n<p>Plant-based fats in the form of spray-dried emulsions or as components for powder production represent an important category in industrial dairy processing. Products of this type are used in:<\/p>\n<ul>\n<li>powdered milk preparations,<\/li>\n<li>coffee creamers,<\/li>\n<li>cappuccino-type products,<\/li>\n<li>and nutritional preparations, including foods for special dietary purposes.<\/li>\n<\/ul>\n<p>The key technological requirements for a fat intended for spray drying are: <b>high oxidative resistance<\/b>, a neutral flavour profile, appropriate dispersion in the pre-drying emulsion, and stability during powder storage (temperature, humidity, water activity). Plant-based fats used in this application must exhibit low free fatty acid (FFA) content and high oxidative stability, as measured by the Rancimat method or the OXITEST method.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ae19574 elementor-widget elementor-widget-text-editor\" data-id=\"ae19574\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Technical Parameters of Plant-Based Fats for the Dairy Industry \u2013 What to Look Out For?<\/h2>\n<p>Selecting a plant-based fat for dairy applications goes beyond simply choosing a raw material with a given melting point. A complete technical specification should cover at least the following parameters:<\/p>\n<ul>\n<li><b>SFC profile (Solid Fat Content)<\/b> \u2013 at 10\u00b0C, 20\u00b0C, 30\u00b0C, and 35\u00b0C \u2013 determines texture, plasticity, and mouthfeel behaviour<\/li>\n<li><b>Melting point (Slip Melting Point)<\/b> \u2013 determines fat behaviour during processing and consumption<\/li>\n<li><b>Oxidative stability<\/b> \u2013 particularly important when extended shelf life of the finished product is required<\/li>\n<li><b>Trans fatty acid content (TFA)<\/b> \u2013 EU regulatory requirements (max. 2 g\/100 g in fat intended for consumption) and market preferences<\/li>\n<li><b>Fatty acid composition<\/b> \u2013 including the proportion of saturated, monounsaturated, and polyunsaturated acids<\/li>\n<li><b>Free fatty acid content (FFA)<\/b> and <b>peroxide value (PV)<\/b> \u2013 as indicators of raw material quality<\/li>\n<li><b>Neutral flavour \/ sensory neutrality<\/b> \u2013 essential in products where the flavour profile should be determined by the protein and bacterial culture rather than the fat<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Certifications for Plant-Based Dairy Fats \u2013 Trans-Free, Palm-Free, Clean Label, and RSPO, Halal, and Kosher<\/h2>\n<p>Certification requirements in industrial dairy processing vary depending on the target market and the buyer&#8217;s procurement policy. <b>Plant-based dairy fats<\/b> can be supplied in the following certified variants:<\/p>\n<ul>\n<li><b>Trans-free<\/b> \u2013 absence of trans fatty acids (below 2% in the fat) \u2013 a regulatory requirement in the EU since 2021; the expected standard among most retail chains and exporters is &lt;1%<\/li>\n<li><b>Palm-free<\/b> \u2013 raw material free from palm oil and its fractions \u2013 a response to consumer expectations and the CSR policies of food manufacturers<\/li>\n<li><b>RSPO<\/b> (Roundtable on Sustainable Palm Oil) \u2013 certification for the sustainable sourcing of palm oil \u2013 for customers who accept palm oil but require documented environmental responsibility<\/li>\n<li><b>Clean label<\/b> \u2013 a market trend encompassing the reduction of additives and the use of simple, recognisable ingredients, aligned with consumer expectations<\/li>\n<li><b>BIO \/ Organic<\/b> \u2013 organic raw materials compliant with EU organic production regulations (EU Regulation 2018\/848) and equivalent frameworks<\/li>\n<li><b>Halal \/ Kosher<\/b> \u2013 certification confirming the compliance of raw materials and production processes with the religious requirements of Islam (Halal) and Judaism (Kosher), covering both the selection of raw materials (e.g. absence of prohibited ingredients) and the control of the manufacturing process and production line cleaning procedures; essential for export markets and products targeting consumers with specific religious requirements.<\/li>\n<\/ul>\n<p>The appropriate certification pathway can be determined during the technical consultation stage \u2013 prior to the commencement of production.<\/p>\n<h2>How Does Rafsol Group Support Dairy Producers in Selecting Plant-Based Fats?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10017\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-4.jpg\" alt=\"Plant-Based Fats\" width=\"1000\" height=\"600\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-4.jpg 1000w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-4-300x180.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/04\/tluszcze-roslinne-przemysl-mleczarski-zamiennik-sera-zamienniki-smietany-4-768x461.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>Rafsol Group supplies plant-based dairy fats as technological raw materials tailored to specific production applications. Technical support encompasses not only the supply of products with technical data sheets, but a full advisory cycle:<\/p>\n<ul>\n<li><b>Formulation and process analysis<\/b> \u2013 identifying the technological parameters that the plant-based fat must meet in a given application (process temperature, emulsifier system, storage conditions)<\/li>\n<li><b>Product selection or custom formulation development<\/b> \u2013 from a portfolio of over 1,300 products or as a bespoke product<\/li>\n<li><b>Technological testing<\/b> \u2013 support during trial implementation at the customer&#8217;s facility or under laboratory conditions<\/li>\n<li><b>Cost optimisation<\/b> \u2013 review of raw material substitution options while maintaining quality parameters<\/li>\n<li><b>Certification and documentation<\/b> \u2013 complete technical documentation and certificates as required by the end customer<\/li>\n<\/ul>\n<p>Deliveries are available in formats appropriate to production scale: carton packaging on pallets, pails, IBC containers, and bulk tanker deliveries.<\/p>\n<h2>FAQ \u2013 Plant-Based Fats in the Dairy Industry<\/h2>\n<p><\/p>\n<h3>Can plant-based fat fully substitute milk fat from a technological standpoint?<\/h3>\n<p>In many industrial applications \u2013 yes, provided the fat is correctly selected for the specific process and formulation. The critical factors are matching the SFC profile, thermal behaviour, and sensory neutrality. In applications such as processed cheeses, cheese analogues, UHT cream substitutes, and fat powders, the substitution of milk fat is technically mature and widely used by leading producers across Europe. Functional and sensory differences arise when there are very high requirements for the characteristic milk fat flavour profile \u2013 in such cases, the use of natural flavourings to complement the sensory profile is possible.<\/p>\n<h3>What SFC parameters are required for cheese analogues?<\/h3>\n<p>The SFC profile for a cheese analogue depends on the type of finished product. For hard and sliced cheeses, SFC at 10\u00b0C typically falls within the 55\u201370% range, with a steep decline above 35\u00b0C. For pizza cheeses, a lower level of solid fat under refrigerated conditions is required, while maintaining meltability and stretchability during baking. Each application requires individual selection \u2013 we recommend a technical consultation prior to commencing production.<\/p>\n<h3>Are plant-based cream substitutes suitable for UHT processing?<\/h3>\n<p>Yes, provided the plant-based fat meets the requirements for thermal stability and emulsification. Key parameters include: stability of the emulsion system at UHT temperatures (135\u2013145\u00b0C), resistance to fat phase coalescence after homogenisation, sensory neutrality following the thermal process, and the ability to maintain appropriate viscosity and structure after cooling. The correct selection of the emulsifier system and homogenisation parameters also plays an important role, as these factors determine the stability of the finished product to an equal degree as the nature of the fat itself.<\/p>\n<h3>Are plant-based dairy fats available in a palm-free version?<\/h3>\n<p>Yes. Rafsol Group offers plant-based dairy fats in a palm-free version. The availability of a specific variant depends on the application and the required technical parameters \u2013 in some applications, the elimination of palm oil requires modification of the fat formulation.<\/p>\n<p>RSPO-certified products are also available for customers who accept palm-origin raw materials certified under the SG or MB supply chain models.<\/p>\n<h3>What does the process of implementing a new plant-based fat on a production line look like?<\/h3>\n<p>The standard implementation process comprises: a technical consultation, supply of a sample for testing at the customer&#8217;s facility, potential modification of fat parameters based on test results, finalisation of the specification, and commencement of regular deliveries. For complex applications, Rafsol Group offers the support of a food technologist during production trials.<\/p>\n<blockquote><p>Rafsol Group offers milk fat substitutes tailored to specific applications \u2013 from cheese analogues and cream substitutes to fat powders and fermented products. Contact our technical team to discuss your production requirements and request samples or a detailed quotation.<\/p><\/blockquote>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Plant-based fats in the dairy industry are now precisely engineered technological raw materials that enable the production of dairy and dairy-analogue products with consistent parameters and predictable structure. Growing cost pressures, volatile dairy raw material prices, and the demands of export markets are prompting an increasing number of manufacturers to seek milk fat substitutes \u2013 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10044,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[],"class_list":["post-10172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge-base-rafsol"],"_links":{"self":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/comments?post=10172"}],"version-history":[{"count":3,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10172\/revisions"}],"predecessor-version":[{"id":10175,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10172\/revisions\/10175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media\/10044"}],"wp:attachment":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media?parent=10172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/categories?post=10172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/tags?post=10172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}