Milk fatmodification

We have over 25 years of experience in milk fat modification. We have found ways to emphasise its excellent taste and mouth feel properties, basing all steps in our processes on physical technology.

Multi-stage fractionation
allows us to produce fractions with melting points ranging from 10 degrees to 42 degrees Celsius. Low melting fractions contain an increased amount of unsaturated fatty acids.

Steam distillation
helps produce pure white products with a neutral flavour.
 
Texturization
and extrusion ensure an optimal microstructure suitable for laminated dough applications.

Butter mixing
blending facilities are available to mix milk fat as butter, butter oil and cream with and vegetable oil/fat. We can also add specific other ingredients to optimize functionality, taste, ease of use and price.

Recombination process
allows us to produce specific butter varieties with extended melting profiles all year round, uninfluenced by seasonal fluctuations or feeding patterns.