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- Cream 40%
Cream 40%
Cream – the secret of intense flavor and creamy texture! It is an indispensable ingredient in the manufacture of dairy products and in the confectionery industry.
Technical aspects
Cream has the form of a uniform white liquid without lumps of butter, oil or foam. It has a clean smell and taste. Cream 40% is made by separating the fat from the milk through a centrifugation process. The product is then sometimes homogenized.
The final product is a water-fat emulsion containing proteins, minerals, calcium and vitamins. The fat content of pasteurized Cream is between 38% and 43%.
| Physical and chemical characteristics | Value |
|---|---|
| Protein content | Max. 0.30% |
| Fat content | 28 – 42% |
| pH | 6.4 – 6.85 |
| Free fatty acids calculated as oleic acid | 1.8 – 2.5% |
| Color | Uniformly, typically white |
| Taste and smell | Pure, specific |
Download specification
Storage period
The storage period of Cream 40% is from 2-3 weeks stored in the refrigerator or up to 3 months stored in the freezer.
Packaging
Foodcom S.A. supplies its Business Partners with Cream 40% in Bulk tanker 25 MT.
Application
In the dairy industry, Pasteurized Cream is a popular flavor enhancer and gives products a creamy consistency. It is used in the production of butter, cheese, sauces and other dairy products, for example, in the production of chocolate. Cream 40% is also used in the confectionery industry in the production of cakes and desserts. It is also an important ingredient in the production of ice cream, giving it a smooth texture.
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