Cholesterol-reduced butterfat is made from pasteurized fresh cream or butter (100% cow’s milk) after water and non-fat dry matter (milk protein, lactose and minerals) have been removed.
ISO 9001:2015
Uelzena Group
Product information on cholesterol reduced butterfat
The cholesterol is removed in a purely physical process that uses steam. The milk fat content is 99.8% and the maximum water content 0.2%. The cholesterol content is 42 mg per 100 g. Compared to that common butter has a cholesterol content of 285 mg. The melting point is 30–34 °C. Processing: depending on the recipe, common butterfat is replaced by the same amount of cholesterol-reduced butterfat. Substitute butter in recipes by butterfat according to this formula: replace 1,000 g butter with 820 g butterfat + 180 g water or milk. Butterfat is inherently free from lactose.
Legal name: butterfat
Ingredients: butterfat
Related product (search) terms for cholesterol reduced butterfat:
- Cholesterol free buterfat
- Cholesterol free concentrated butter
- Butterfat less cholesterol
If butter or concentrated butter is substituted by cholesterol reduced butterfat the use of the following claims are allowed: “Butter baked goods”, “Baked with butter” and similar. According to the German Guidelines on Pastry Products, for a baked good that has the term “butter” in its name, at least 8,6 kg of butterfat have to be used for 100 kg of cereal product.
Use of cholesterol reduced butterfat
- Bread, small baked goods, pastries, butter cookies
- Pound cakes, short cakes, yeast-raised pastries
- Butter crème, cream fillings and whipped masses
- Chocolate, pralines and chocolate fillings
- Caramel, toffee
- Ice cream
- Confectionery products and desserts
- Ready meals
- Soups and sauces
- For recombination with milk, yoghurt, cream, butter, cheese etc.
Packaging for cholesterol reduced butterfat
You can get cholesterol reduced butterfat in a packaging variety similar to our other milk fats. Choose your option:
Plastic bucket
Content: 5 kg
Block in an cardboard box with HDPE liner
Content: 10 kg | 25 kg
Drum
Content: 193 kg
Disposable container with liner
Content: 900 kg
CHEP Pallecon returnable container with liner
Content: 900 kg
Stainless steel container
Content: 1,000 kg
Tank truck
Content: max. 25,000 kg
When loaded under temperature control for example into stainless steel containers or tank trucks, the butter fat will be delivered in a liquid and pumpable form to your production site. Other packaging sizes are available upon request, for example cardboard boxes with product sizes adapted to your recipes or batch sizes. Please contact us for details.
Certifications for cholesterol reduced butterfat
IFS (Higher Level)
Uelzena eG, Uelzen
ISO 50001:2018
Uelzena eG, Uelzen
Product benefits of cholesterol reduced butterfat
- Cholesterol content: 42 mg per 100 g (common butter: 285 mg).
- Creamy or buttery flavor in the final product – depending on the amount used
- Pleasant mouthfeel and melting behavior in chocolate, confectionery and ice cream.
- Less fat bloom on the surface of chocolate
- Prolonged shelf life of the raw material compared to butter
- Raw material must not be refrigerated (storage <18°C)
Contract manfacturing of cholesterol reduced butterfat
We can also produce cholesterol-reduced butter fat for you on contract processing. Use our specific know-how and our special technology for the production of your butterfat from your own raw material. If necessary, we also can produce other customer-specific butter (fat) products according to your requirements. We would be happy to check your product requirements. Please contact us!
Brand quality made in Germany
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.
Low cholesterol products with a full butter taste
Cholesterol is an important issue for many consumers today. If you as a food producer want to manufacture concentrated low-cholesterol products, our low-cholesterol butterfat is a good alternative to the use of normal concentrated butter. Because you do not have to renounce the good taste and pleasant mouthfeel that milk fats as an ingredient (in contrast to vegetable fat) can give your finished goods, e.g. at the manufacturing of puff pastries. Another good alternative are mixed fats blended with some vegetable oil.
We produce this special butterfat on our deodorization plant at the Uelzen site. In a purely physical process, we mostly remove the cholesterol contained in milk fat and can thus significantly reduce the cholesterol content from normally 285 mg to only 42 mg per 100 g. We can also use this system to produce a decolorized white butter fat.
At the plant in Uelzen, we also have another unusual technology for milk fat processing, a fractionation faciity allows us to obtain separated milk fat fractions, which we either sell as separate fractions, but mainly use for the production of other products for our milk fat range, such as for recombined butter with defined properties in terms of melting point and melting behavior.