30% fat cream

30% fat cream for industrial applications

30% fat cream in food industry

Cream is an emulsion of fat globules in water. It is obtained by milk skimming followed by homogenisation to stabilise the emulsion.

7 liters of milk are necessary to obtain 1 kg of 30% fat cream.

The designation “cream” may only be used for products containing at least 30% fat.

Various types of 30% fat cream exist. They are differentiated by their heat treatment: sterilisation, UHT, pasteurisation or thermisation ; by their viscosity: fluid, semi-thick, thick ; and by their structure: whipped or whipping.

30% fat creams may be pasteurised, UHT sterilised, thick or liquid.

In industry, 30% fat creams are usually pasteurised.

Product information

FIT offers you a full range of 30% fat creams for industrial applications:

• 30% fat liquid or thick cream with or without carrageenan, pasteurised or UHT
  • Industrial packagings: pallecon, container, bucket or poach

For 30% fat sterilised creams, carrageenans help stabilising the cream, they improve emulsion stability during sterilisation, prevent creaming during storage and help reaching the expected texture.

30% fat pasteurised and sweetened cream with dextrose and carrageenan

FIT also offers you a food preparation based on cream.

• Ingredients: cream, sugar (8%), dextrose (2%), stabilising agent: carrageenan.
• Aspect: liquid (unmatured). Homogeneous mix.
• Manufacturing process: skimming, pasteurisation, fat standardisation, stabilising agent adjunction, heating, cooling, filling and packaging.
  • Packaging: pallecon 1000 kg

Industrial use of 30% fat cream

• Chocolate manufacturing
• Bakery, Viennese Pastry and Pastry making
• Fresh dairy products
• Biscuit making
• Ready-cooked dishes, soups and broths

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