Light cream

Light cream for industrial applications

Light cream, a cream with a selected fat content

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.

Product information

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.

A full range of light cream for various industrial applications such as chocolate and biscuits manufacturing among many others

FIT offers a full range of light cream:

• 10% fat UHT liquid cream, without additives in pallecon
• 18% fat UHT liquid cream, without additives in bag-in-box 10 kg
• 20% fat UHT liquid cream, without additives
• 27% fat UHT liquid cream, with carrageenans in pallecon.  Carrageenans may indeed be added to further stabilise the cream. They improve emulsion stability during sterilisation, reduce creaming during storage and help get the expected texture.

• 12-18-20% fat liquid UHT cream in bricks

The reasons why light cream is adapted to industrial applications

Light creams are used in industry for several reasons:

• Light creams, even if their fat content is between 12 and 29%, may use the designation “cream” because they bear the designation “light cream”.
• They allow a lower fat intake, especially appreciated for light products that still require smoothness.

It is a cost-effective product that keeps part of the functional properties and the organoleptic qualities of the cream.

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