Akoblend

Cooking and Coffee cream can be made by recombination using a suitable vegetable fat together with skimmed milk, or dry ingredients and water. The milk fat can be can be completely or partly replaced by vegetable fat.

Specific properties like omega-3 enriched or low saturated fatty acid composition can be achieved by using products from the Akoblend range. Of course AAK can offer non-trans and non-hydrogenated alternatives.