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.
Ertifil MAX 500 Range is recommended as and alternative for traditional hydrogenated liquid oils for creams, fillings, margarines, dough, caramels and toffees, and general purpose fat. This product has the following characteristics: non hydrogenated veget...view more
Ertifil MAX 500 Range is recommended as and alternative for traditional hydrogenated liquid oils for creams, fillings, margarines, dough, caramels and toffees, and general purpose fat. This product has the following characteristics: non hydrogenated vegetable fat, non trans, non lauric, non temper, creamy mouthfeel, good melting, and a stable structure. view less
Ertifil Max 860 Range is an alternative for hydrogentated coconut oil. It has great melting properties, similar to hydrogenated vegetable fat. It contains non hydrogenated vegetable fat, non tans, non temper. It also offers easy and quick crystallization....view more
Ertifil Max 860 Range is an alternative for hydrogentated coconut oil. It has great melting properties, similar to hydrogenated vegetable fat. It contains non hydrogenated vegetable fat, non tans, non temper. It also offers easy and quick crystallization. Ertifil Max 860 is recommended for creams, fillings, and confectionery applications. view less
Palkena S 272 G is a lauric cocoa butter substitute with the following characteristics: non hydrogenated vegetable fat, non trans, non temper, fresh melting properties, good heat resistance and and excellent crystallization rate. Palkena S 272 G can be us...view more
Palkena S 272 G is a lauric cocoa butter substitute with the following characteristics: non hydrogenated vegetable fat, non trans, non temper, fresh melting properties, good heat resistance and and excellent crystallization rate. Palkena S 272 G can be used for sugar confectionery, coatings (with max. 5% cocoa butter on total fat), and fresh melting fillings. view less
Palkena S 292 G is a lauric cocoa butter substitute with the following characteristics: non hydrogenated vegetable fat, non trans, non temper, fresh melting properties, good heat resistance and an excellent crystallization rate. Palkena S 292 G can be use...view more
Palkena S 292 G is a lauric cocoa butter substitute with the following characteristics: non hydrogenated vegetable fat, non trans, non temper, fresh melting properties, good heat resistance and an excellent crystallization rate. Palkena S 292 G can be used in sugar confectionary, coatings (with max. 5% cocoa butter on total fat), and fresh melting fillings. view less
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 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
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
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