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Various kinds of cultured creams, such as soured cream, crème fraîche and smetana are produced around the world. Except for differences in fat content, these products vary in taste, sourness and consistency. It is important to retain these properties when replacing milk fat with vegetable fat entirely or partially. These properties are obtained by using Akoblend in combination with correct processing.

The Akoblend range of course includes products which are non-trans and non-hydrogenated.

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