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2. Modified" butters
2.1 Creams and butters in powder form
These powdered raw materials are prepared to simplify their use in industries requiring powdered ingredients. For the industrial user, this form of powder facilitates dosing, incorporation and mixing, while avoiding the use of energy-intensive melters. What's more, this method offers a better microbiological guarantee: water is added to the powder mix just before manufacturing begins, to limit health risks.
To make these powders, concentrated butter or cream is melted, and carrier substances such as maltodextrins, emulsifiers such as lecithins (E322), proteins, mono and diglycerides of fatty acids (E471), preservatives such as ascorbyl palmitate (E304), vitamin E (E307), and fluidizers such as trisodium citrate (E331) are...
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Modified" butters
Low-fat butters and blended fats
Economic data
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In 2006, France produced 950,000 tonnes of milk fat from 25 billion liters of milk at an average fat content of 40 g/l.
This fat was used for 38% of butter production, 35% of cheese production, 10% of drinking cream production (figure 1 ) and 7% of drinking...
Bibliography
Also in our bases (TI article)
Standardization
IDF O68A 1977 Anhydrous milkfat, anhydrous butteroil or anhydrous butterfat, butteroil or butterfat, ghee.
Regulations
Commission Regulation (EEC) No. 262/79 of February 12, 1979 on the sale at reduced prices of butter for use in the manufacture of pastry products, ice-cream and other foodstuffs (OJ No. L 041 of February 16, 1979, pp. 1-13).
Commission Regulation (EEC) No. 570/88 of February 16, 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture...
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Manufacturers
Centrifuges :
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Butyrators :
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GEA/Westfalia...
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