Contact
Special technologies
Our physical crystallisation process – fractioning – enables melting points to be selectively set and changed. The recovered oleines – soft fats – are used for instance to improve the “spreadability” of spreads on bread. Butter and butterfats with a high stearine share are particularly suitable for doughs and pastries subject to considerable demands, as well as the chocolate industry.
Furthermore, our patented facility for purely physical reduction of cholesterol is a special feature. By applying steam distillation the butterfat cholesterol figure can be cut by up to 85%.
Furthermore, our patented facility for purely physical reduction of cholesterol is a special feature. By applying steam distillation the butterfat cholesterol figure can be cut by up to 85%.
Fractioning
Physical fractioning makes it possible to either separate or break down the milkfat into the stearine and oleine fractions.
Stearines are high-melting fat fractions, whereas oleines are low-melting fat fractions that lower the melting point and therefore improve “spreadability”.
Stearines are high-melting fat fractions, whereas oleines are low-melting fat fractions that lower the melting point and therefore improve “spreadability”.
Cholesterol reduction
The similarly purely physical cholesterol reducing process results in a natural reduction of approximately 85% of the cholesterol content.
On average, milkfat contains approximately 280mg of cholesterol for each 100g.
Physical cholesterol reduction lowers the cholesterol content to approximately 35mg for every 100g of milk fat. Cholesterol-reduced milkfat is colourless and has no taste.
On average, milkfat contains approximately 280mg of cholesterol for each 100g.
Physical cholesterol reduction lowers the cholesterol content to approximately 35mg for every 100g of milk fat. Cholesterol-reduced milkfat is colourless and has no taste.
 |
 |
De-colouring
Natural, purely physical de-colouring separates the naturally occurring carotenes from within the milkfat. The recovered white milkfat has no taste or colour and is particularly suitable for those manufacturing products in which the milk fat colour would impair the colour of the final product.
In addition, this facility enables butterfat to be physically de-coloured to assist you in manufacturing either white or colourless products.
In addition, this facility enables butterfat to be physically de-coloured to assist you in manufacturing either white or colourless products.
Pre-mixtures
The manufacture of pre-mixtures – that is semi-finished products – enables us to make special, individual pre-mixtures for our customers. Liquid, solid and dry (powder) semi-finished products can all be produced thanks to the innovative technologies and production processes that we apply.
