Vegetable fats have been used in butter-blends and spreads for quite some time. Spreads, based on vegetable fat and small amounts of butterfat, are normally manufactured by using scraped-surface heat exchangers. For a normal dairy operation, this approach usually requires investments in new expensive equipment. AAK has developed vegetable fat mixtures suitable for making butter-blends with ordinary butter-making equipment – the Akoblend product range.
A more recent product on the market is liquid butter-blend. For this application AAK has developed Akoflow.
One of the most important trends within health is low-fat. AAK has developed a novel fat blend which makes it possible to produce a traditional churned product on the normal churning equipment, but which is as low as 60 % in fat level. This product is called Akochurn.