In addition to standard butter and butterfat qualities, Uelzena can provide very special milk fat products.
Using a unique fractionation technology, hard stearins are separated from soft or liquid oleins, and the individual fractions can be recombined into a wealth of products. Defined melting points, degrees of hardness as required or a certain melting behavior to meet the customer's specifications are possible upon request.
Another very special technological process, namely deodoration, allows the removal of both color and - if needed - taste from butter, while the reduction of cholesterol is also possible. The result: white fat for light crèmes, white or fruit filled cream candies and chocolates, and fats with a bland taste that can be mixed with nuts, brittle or flavorings.
Using these special technologies, Uelzena can provide highly customized milk fat products: Confectionery manufacturers order fat profiles which deliver an excellent mouthfeel and full-bodied creamy taste. Cookie and biscuit manufacturers appreciate pumpable butter mixes that no longer need to be warmed up prior to processing. Hard candy producers are supported with a liquid cream mix that allows the production of confectionery items with swirled fruits. Chocolate processors are supplied with fats with prolonged solidity that will melt only at a precisely defined temperature.
Milk fats (standard)
› Anhydrous milk fat
› Butterfat with vanillin or carotene
› Butterfat fine or softened with nitrogen
› German best quality butter
› Butter containing added vanillin or carotene
Milk fats (individual)
› Milk fat with defined melting point
› Liquid (pumpable) milk fat
› Premixes from milk fat and ingredients
› Decolorized white milk fat
› Milk fat fractions
› Blends from milk and plant fats
Contact us for more information.
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