The dairy experience of Lactalis Ingredients Group guarantees products that are made with quality creams.
Anhydrous Milk Fat - Concentrated butter
Concentrated butter are technical butters. Our range meets many needs, and along with you, we can develop a "customised" butter, that still complies with regulatory standards.
Our butters can be Coloured/whipped if necessary.
Packaging:
- 10 kg / 20kg or 25kg carton
- 10 kg block without carton
- 200 kg drum
- Bulk
Palletisation
- Wood
- Plastic
| Range | Applications | Benefits |
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Concentrated butter - MP 27-29°C
Concentrated butter - MP 32-35°C
Concentrated butter - MP 34-36°C Concentrated butter Croissant - MP 36-38°C
Coloured/ uncoloured concentrated butter
Whipped/ non whipped concentrated butter
Anhydrous Milk Fat (AMF)
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Biscuits
Pastries
Croissant-type pastries
Chocolates
Ice creams
Processed cheeses
Reconstitution
Precooked dishes |
"Butter" taste and flavour support
The Use of name "with butter" or "Pure butter" on your product packaging
Bacteriologically stable due to a low Aw.
Technicity (plasticity, hardness, ease of incorporation,etc.)
Brings creaminess
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| Butter concentrates are made from cream or from butter according to the season. They are the result of almost fully extracting water and non-fat solids, via physical processes: churning and centrifugation. Butters referred to as "custom-made" are the result of a mixture of different fractions. The fractions are obtained by filtration principles. Each fraction has special physical-chemical properties. Assembled according to different percentages, the melting curve of the mixture obtained will allow well-targeted needs to be satisfied. They contain at least 99.8% milk fat. |
| Its high fat-soluble vitamins content A, D, E & K as well as the presence of carotenoid and the quality of its fatty acids make butter an excellent product. By having up to 10% of short-chain fatty acids (SCFA) and medium-chain fatty acids (MCFA), butter is very easily digested. Furthermore, butter contains 25% of the mono-unsaturated fatty acids that have made olive oil so famous. At last, some of the fatty acids exclusively present in milk fat currently form the subject of research that aim to prove the major function they play on good health. It is for example the case of rumenic acid, which might favour the production of vitamin A. Contrary to oil processing, butter production technologies do not generate trans fatty acids. The TFA that are naturally present in butter are from the omega-7 family and are perfectly suited to our physiological balance. |
