Cholesterol reduced butter is a recombined butter that is made from butterfat (100% cow’s milk) and butter cultures. A large part of the cholesterol in the butterfat has been reduced in a patented, physical process named deodorization.
The cholesterol content of this butter with a full-bodied butter flavor is 35 mg per 100 g. In contrast, common butter contains 215 mg of cholesterol. The milk fat content is 82%. The melting point is 30–34 °C. Processing: depending on the recipe, traditional butter is replaced by the same amount of cholesterol-reduced butter.
Legal name: butter
Ingredients: butter, color: carotene
Related product (search) terms for cholsterol reduced butter:
Possible claims for your ready products are “Butter baked goods”, “Baked with butter” and similar if the recipe contains enough butter. The German Guidelines on Pastry Products prescribe for a baked good that has the term “butter” in its name, at least 10 kg of butter have to be used for 100 kg of cereal product.
For cholesterol-reduced butter, we currently only offer packaging in boxes with liners:
Block in cardboard box with HDPE liner
Content: 10 kg
Other packaging units are possible on request, e.g. Carton contents individually adapted to your recipes / batch sizes. Please contact us for details.
ISO 9001:2015
Uelzena Group
IFS (Higher Level)
Uelzena eG, Uelzen
ISO 50001:2018
Uelzena eG, Uelzen
We also produce cholesterol-reduced butter in contract production on request.
Use our expert knowledge and our special technology for the production of your product maade from your own raw material. Customer-specific butter (fat) products can also be produced on request according to your specifications. We will be happy to check your requirements. Please contact us!
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
At the Uelzen location, we use a technology that only a few other dairies have, a so-called deodorization system. With thiss technology, we can almost completely remove the cholesterol contained in milk fats in a purely physical process. At the same time, the milk fat also loses its typical yellow color, so that we can use this system to produce decolorized or white butter fat, too, which is a good alternative to concentrated butter for special applications in the confectionery sector. Namely, whenever a neutral color is important but the melting behaviour, mouthfeel and taste of butterfat is still desired.
The cholesterol-reduced butter fat that we have produced on the deodorization plant after that can be recombined by adding butter cultures, water and carotene into a cholesterol-reduced butter with a fat content of 82% fat. This is used as a spread or as a substitute for premium German butter for the manufacturing of low-cholesterol baked goods, confectionery and ready meals.
In addition to this special product, Uelzena Ingredients also offers other milk-based ingredients for industrial processors and wholesalers, such as milk powder, fresh milk products and sweetened condensed milk.
