Texture
Milk and vegetable fats are essential for the shelf life and manufacturing processes of food. By creating specialized fat compositions and selecting the right milk fat components, we help you improve in both aspects.
- Melting profile of milk fat
- Formulation of milk & vegetable fats
- Emulsion stability
- Shelf life enhancement
Taste
Butter taste is closely linked to cultural preferences. There are as many butter profiles as there are expectations from customers. We have developed expertise in identifying regional preferences and replicate them through authentic butter flavors extracted from our main ingredients.
- The real taste & mouthfeel butter
- Regional butter
- Butter intensity enhancement
- Butter extracts & flavor components
Nutrition
Milk is the first source of food in our life. It is full of all the components human life needs. Researches toward the importance of lipids and lipid components are emerging. From our knowledge of natural fractionation and extraction, we offer the most advanced portfolio of milk nutritional lipids.
- Polar lipids
- Structured lipids OPO
- Milk cholesterol
- Butyric acid
