Milk fat fractions can be used in numerous applications.
Related product (search) terms: fractionated butterfat, butterfat fractions, fractionated milk fat, milk fat fractions, olein, stearin, high-melting fractions, low-melting fractions
- Hard Stearin
- Soft Stearin
- Super Olein
- Top Olein
Legal name: butterfat, fractionated or milk fat product - depending on the product used and its application, a different name may be required (case-by-case assessment)
Ingredients: butterfat, fractionated
Melting point: between 10°C and 40°C depending on the composition of the fractionated butterfat or the type of individual fraction required
Claims: the use of the following claims are allowed, “Butter baked goods”, “Baked with butter” and similar provided the respective guidelines allow the replacement of butterfat by fractionated butterfat
When using individual fractions or blends, milk fat may be declared in the list of ingredients (case-by-case assessment)
Butterfat is inherently free from lactose.