ProBase™ Speciality fat
Our speciality fats made from 100% natural origin beef, chicken and lamb, are label-friendly with controlled FFA and PV. They give excellent depth and body to a huge variety of savory products.
The series consist of:
- ProBase™ Beef Marrow Fat
- ProBase™ Beef Fat AT 20
- ProBase™ Beef Fat BKT 44
- ProBase™ Beef Fat BKT 50
- ProBase™ Chicken Fat
- ProBase™ Lamb Marrow Fat
Marrow fat is a natural product that meets demand for a clean and clear label and, at the same time, brings excellent taste, body and mouthfeel.
Tailor-made products from different fats can be either fractioned or deodorized or both. When making a fraction of the basic fat it is possible to increase the scale of the melting point. When deodorizing fat the flavor compounds can be removed - this can be done to get a partly or fully neutral product. And the SFC (solid fat content) can be controlled - SFC determines when e.g. 70% of the fat is melted at 20-30°C.
Beef fat can be combined in any way to tailor-make specific products to customer requirements.
- Made from meat origin
- Enhanced flavour
- Improved mouthfeel
Clean label ingredients
- 100 % natural origin
- No E-numbers
Disclaimer: The trademark ProBase™ is not advertized nor used in North America and the products promoted under the trademark ProBase™ are not for sale in North America. Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Product details and sample ordering
Explore the product details and the typical applications they go into. Or fill in the order form, if you want to test one of these ingredients in your own facility.
|Free Fatty Acids (FFA)||Peroxide Value (PV)||Melting point
ProBase™ Beef Marrow Fat
|<0.5 %||<3 mev/kg||38 °C|
|ProBase™ Beef Fat AT 20||<0.1 %||<1 mev/kg||20 °C|
|ProBase™ Beef FAT BKT 44||<0.005 %||<1 mev/kg||44 °C|
|ProBase™ Beef Fat BKT 50||<0.5 %||3 mev/kg||50 °C|
|ProBase™ Chicken Fat||<0.5 %||3 mev/kg||26 °C|
|ProBase™ Lamb Marrow Fat||<0.5 %||<3 mev/kg||39 °C|
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