BUTTER REPLACER

Butter substitute 100% beef fat (Tallow)


  • Butter replacer
  • 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 60%
  • 100% substitution of butter (or you can substitute 50% if 100% is not required)
  • NO changes within storage OR procedures in manufacturing plants needed

Applications (butter substitute)

  • Bakery
  • Cake
  • Biscuit 
  • Confectionery / ice cream (AMF substitute)

Comparison Butter versus Tallow

  • Butter: Melting point 32/35 degrees
  • Tallow: 37/39 degrees
  • Butter flavor: both
  • Creaming ability: both