Creams
and Butterfat
Ingredientes Lácteos para Industria Alimentaria
Functional solutions to improve texture, performance, and sensory profile in industrial applications,
with batch-to-batch consistency and specialized technical support.
Find the option that best suits your application or process
Fresh cream
Separated by centrifugation from fresh milk, with high butterfat content for maximum creaminess and stability. Raw material with quality certification and sensory profile optimized for high industrial performance.
Benefits
- Provides creaminess and superior flavor
- Consistent quality batch after batch
- Ideal for applications requiring high butterfat content
Ideal for
Dairy and non-dairy beverages
Baking
Pastries
Ice cream and desserts
Sports nutrition products
Concentrated cream
Concentrated fresh cream product, obtained by centrifugation and controlled evaporation. It has an even higher butterfat content, ideal for applications that require a high concentration of solids and an intense flavor.
Benefits
- Enhances flavor and creaminess
- Reduced storage and transport volume
- Increases efficiency in concentrated formulations
Ideal for
Ice cream bases
Sauces and dressings
High-end pastries
Premium milk drinks
Powdered cream
Fresh cream processed through pasteurization, concentration, and spray drying. Maintains high butterfat content and creaminess properties, but in a stable, long-lasting format.
Benefits
- Consistent quality from batch to batch
- Optimizes production efficiency
- Versatile for multiple applications
- Adds creaminess and flavor
Ideal for
Dairy and non-dairy beverages
Baking and pastries
Ice cream and desserts
Sports and functional nutrition
Anhydrous Butterfat
(AMF)
Highly purified milk fat obtained by centrifugation and removal of all water and non-fat solids. Valued for its purity, stability, and high yield. Adds an intense butter flavor without moisture.
Benefits
- Consistent quality from batch to batch
- Optimizes production efficiency
- Versatile for multiple applications
- Adds creaminess and flavor
Ideal for
Dairy and non-dairy beverages
Baking and pastries
Ice cream and desserts
Sports and functional nutrition
Fractionated anhydrous butterfat Olein
Fractionated anhydrous butterfat in its liquid phase (olein), separated by a crystallization and filtration process. It has a lower melting point, making it ideal for products that require a smoother texture and quick melting in the mouth.
Benefits
- Precise control of texture and melting point
- Improves melt-in-the-mouth texture
- Optimizes production efficiency
Ideal for
Chocolates and confectionery
Margarines and spreadable creams
Ice cream and desserts
Coatings
Fractionated Anhydrous Butterfat Stearin
Fractionated anhydrous butterfat in its solid phase (stearin), obtained by crystallization and filtration. It has a higher melting point, ideal for applications that require greater hardness and structure.
Benefits
- Precise control of texture and melting point
- Provides hardness and structure
- Optimizes production efficiency
- Superior storage stability
Ideal for
Baking and pastry making
Nutrition bars
Frying fats
Confectionery products with hard coatings