Add convenience by using ingredients designed to meet your product line.

AGP 100 fat is a substitute for Cocoa Butter and indicated for the production of coatings and bars. AGP 100 promotes rapid crystallization and contraction, greater resistance to higher temperatures, thus preventing the product from melting easily and there is no need for tempering due to the stability of fat crystals. The ingredient gives the final product a shiny/glossy surface, easy melting when eating and snap. This fat is odorless and has no aftertaste.

AGP 200 promotes rapid crystallization and contraction and there is no need for tempering due to the stability of fat crystals. The ingredient gives the final product a shiny/glossy surface and more softness. This fat is odorless and has no aftertaste.

The 420 CK emulsified fat does not have partially hydrogenated fat and is used in industrial cakes. This ingredient optimizes the process, avoiding the emulsifier dosing step.  In addition, it presents excellent results in terms of texture, volume, moisture retention and increased shelf-life of the final product.

AGP 600 fat was developed for application in bake stable fillings and spreads. Does not contain partially hydrogenated fats in its formulation. Provides excellent creaminess and textures, unique shine and guarantees stability during baking.

The RC 440 vegetable fat does not contain partially hydrogenated fat and applications include chocolate filling and wafer-type cookie filling. This ingredient optimizes performance in coating applications given its ease of use and dispersion of the ingredients, as well as its rapid crystallization.

RC 490 fat can be used in wafer-type cookie fillings and also in ice cream. It has excellent crystallization and creaminess. Highlighting the flavor detaching and enhancing in the products in which this fat is added.

RC 530 fat can be used in wafer-type cookies, sandwich cookies and microwave popcorn, as it offers excellent crystallization and structuring. Thus enabling process optimization, as it can be used in different products.

AGP 300 fat is a product with the same performance as Palm kernel oil. This ingredient is unique as result of the absence of Palm kernel stearin and is used in ice cream coatings, such as Klondike bars. AGP 300 promotes rapid crystallization of the ice cream coating and does not require tempering.

The AGP 350 fat was specially developed to be used in Klondike bar-type ice cream coating. As a characteristic, the fat presents rapid crystallization, giving the product more uniform coverage.