Experts from the Russian Research Institute of Butter and Cheese Making witnessed first-hand the capabilities of one of the new technology solutions of EFKO's oil and fat division – a crystalliser – and saw its positive impact on the consistency of spreads.

This high-tech equipment enhances the structure of oleo (special fat) and dairy products. It also protects sweets from the migration of fluid oils.

Director of the institute, Professor Elena Topnikova shared the provisional results of the experiment at a seminar hosted by the oil and fat division and dedicated to pressing issues in the manufacturing of dairy products and spreads.

Use of the crystalliser in vegetable fat spreads showed that it ‘helps improve consistency, creates a more pronounced fine-grained frame of the product and enhances the retention of soft fat in the frame’.

‘Because of sanctions and volatile exchange rates, we had to look for alternatives, primarily to European components, including crystallisers and emulsifiers,’ said Marina Trishina, an engineer at 7 Utra. ‘As usual, EFKO came to the rescue. We tested crystalliser for the first time in August. And the spreads became denser, even with the same dosage.’

Professor Alla Kochetkova, laboratory head at the Federal Research Centre of Nutrition and Biotechnology

‘The spreads are intended to contain valuable ingredients that are missing in conventional products such as butter. For example, phytosterols, various fat-soluble vitamins such as beta-carotene, vitamins A and D, ascorbic acid. This is a very convenient food matrix that can contain a wide variety of oil- and water-soluble ingredients and be a source of these essential ingredients for the human body.’

The research centre's latest clinical studies of spreads confirm their beneficial impact on energy metabolism and a marked hypolipidemic effect – the lowering of total cholesterol levels as well as the triggering of antioxidant defence components of the human body.

‘We regularly hold seminars to share experiences and introduce customers to EFKO products: conventional margarine and specialised fats as well as high-tech new offerings,’ said Aleksandr Alekseenko, dairy industry director of the Oil and Fat Division. ‘Thank you to all the speakers and guests of the seminar! We shall meet again!’