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Cream is an emulsion of fat globules in water. It is obtained by milk skimming followed by homogenisation to stabilise the emulsion.
The designation “light cream” may be used for products containing 12 to 29% fat.
Fat adjustment is made by standardisation. Precise to 0.5% , standardisation is done by adjunction of skimmed milk to a richer cream to obtain the exact desired fat content.
FIT offers a full range of light cream:
Light creams are used in industry for several reasons:
It is a cost-effective product that keeps part of the functional properties and the organoleptic qualities of the cream.
Lower fat content intake
Keeps part of the cream functional properties and organoleptic qualities