Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Milk Fat, Anhydrous
- Technologies
- Product Families
- Other Names
Milk fat, concentrated butter, pastry butter, butteroil, butter-oil, butter oil, anhydrous butter, fractionated milk fat
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Oils & fats
In the world spreadable or cooking fats (margarines, spreads, light butters), the taste of butter is the reference. Thanks to its expertise, Corman brings you fractions of anhydrous milk fat, Clean label ingredients or turnkey solutions to make the difference.
Key Benefits
- Aromatic power
- Texture & spreadability
- Easy to implement: bases ready to recombine or remix
- Clean Label: natural emulsifiers
- Nutrition
- Nutrition
Formulating food to stimulate the development of infants is one of the noblest missions of the food industry. But it involves a constant quest to be as close as possible to breast milk. To help you get closer and closer, we select the most interesting elements in the fat of the milk. Natural, dairy, unique.
Key Benefits
- 100% milk, without palm oil
- Selected triglycerides (OPO)
- Profile of fatty acids similar to breast milk
- Phospholipids
- Unique, purely physical technologies
Properties