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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.
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.
FIT offers you a full range of 30% fat creams for industrial applications:
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.
FIT also offers you a food preparation based on cream.
Taste and flavours enhancer
Browning of cooked aliments