The Corman blends are also available in RSPO Mass Balance version or palm oil-free versions.
Other names : Compound fat, mixed fat, butyric-vegetable mix, butter blend, mélange
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America|
More products from Corman
Custom-made blends of milk fat (anhydrous milk fat, butter or cream) with other ingredients (sugar, cocoa, vegetable fats...), developed totally according to your needs.
Possibility of incorporating functional additives (emulsifiers, texturising agents…)
MicrodosingCustom aromatic pro...
Natural Butter Flavours
We know about butter. For 80 years, we've been dedicating our efforts to butter.
Based on this expertise, we have identified the relevant components in the aromatic spectrum of butter.
To meet your needs, we have captured the essence of butter. Thanks to our unique butter know...
It is a range of functional dairy ingredients derived from Corman's know-how and butter processes. It is about concentrating or reducing specific fractions through the physical processes of separation: Corman can divide the cholesterol content of the anhydrous milk fat by 5 or reduce the level of saturated...More info
Corman has developed a range of functional Clean Label powders: powders of cream, butter and concentrated butter, buttermilk powder with a high level of phospholipids.
Storage, implementation and dosing are facilitated by the superior powderiness and by the resistance to de-oiling and clumping. ...
Corman’s know-how in creams results in 3 key advantages: standardization, ease of use and performance. We offer creams, concentrated creams and ready-to-recombine bases to make whipping creams (dairy or mixed) or any other cream-based product.
Also, the Cheesium compound base allows you to p...
Anhydrous milk fats
Thanks to our unique know-how, the entire anhydrous milk fat panel is present at Corman to meet your most precise needs. We can adapt virtually all characteristics of anhydrous milk fat: its hardness, a melting point of 5 to 50°C, its texture, colour, its solid or liquid status, its nutritional profile. qq...More info