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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 “cream” may only be used for products containing at least 30% fat.
35% fat cream is usually used in industry to be overrun. It may be pasteurised or sterilised. In both cases, in order to obtain a good overrun emulsion, cream must be stored between 4 and 6°C for several hours (usually 24 hours).
FIT offers you a full range of 35% fat creams for all your industrial applications:
For 35% fat sterilised cream, carrageenan adjunction stablises the cream. Carrageenans improve emulsion stability during sterilisation, reduce creaming during storage and help get the expected texture.
Taste and flavours enhancer
Browning of cooked aliments