Fuji Vegetable Oil offers a variety of products specially designed for confectionery.
Using the latest technology, Fuji’s manufacturing facilities produce an assortment of products that you will find in many foods on store shelves.
We offer a wide range of cocoa butter alternative (CBA) fats that are primarily used in compound coatings and for molding.
The Palkena & Palkerin lines are cocoa butter substitute (CBS) fats that do not require tempering and offer excellent mouth feel, gloss, and heat resistance. Fuji Vegetable Oil also offers a line of non-hydrogenated Palkena products.
The Palmy series are cocoa butter equivalent (CBE) fats that are fully compatible with cocoa butter. This allows more freedom in recipe design, at a lower cost than cocoa butter, and the use of existing production equipment. They offer superior mouth feel and can be formulated to give the desired heat resistance. The versatile Palmy products can be blended at high levels in the recipe, for super compounds, or lower levels offering excellent heat resistance, like the cocoa butter improver (CBI) Palmy 400.
Fuji Vegetable Oil’s Palmel fats have exceptional flavor release properties with a refreshing, cool melting sensation. They have excellent compatibility with cocoa butter and can be used in center fillings for extruded bars, bonbons, wafers, and biscuits.
The Palmel fat systems produce a rich and creamy mouth feel for chocolate and nut-flavored spreads.
Fuji Vegetable Oil has several barrier fats in the Parkid line to prevent oil and moisture migration and extend the shelf life of your products.
After the reduction and removal of trans saturated fatty acids, an important trend in the food industry is the reduction of saturated fatty acids (SAFA). The biggest challenge is to find alternatives for food products that obtain their hard structure from the (hard) fat they contain. The novelty of our REDUSAT-range is that hard compounds can be achieved, despite a lower saturated fatty acid content.
REDUSAT received the award for Most Innovative Confectionery Product at FIE (Food Ingredients Europe) 2009.