Milk fat fractions

Milk fat fractions

Olein and stearin milk fat fractions with varying solid fat contents (SFI/SFC) obtained in a purely physical process. Available as recombined butterfat, customized milk fat mix with defined melting points, or as individual fractions.

Product information  

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

Product variations:

  • Hard Stearin
  • Soft Stearin
  • Olein
  • 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.

  • 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
  • Ice cream
  • Confectionery products and desserts
  • Ready meals
  • Soups and sauces

Plastic bucket: 5 kg


Block in a cardboard box with HDPE liner: 10 kg, 25 kg


Drum: 193 kg


Disposable container with liner: 900 kg


CHEP Pallecon returnable container with liner: 900 kg


Stainless steel container: 1,000 kg


Tank truck: max. 25,000 kg


The suitability of the packaging option stated above is dependent on the melting point of the respective fraction. When loaded under temperature control, for example into stainless steel containers or tank trucks, the higher-melting fractions 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.



Download: IFS (Higher Level)

IFS (Higher Level)

Uelzena eG, Uelzen

Download: ISO 9001:2015

ISO 9001:2015

Uelzena Group

Product benefits  
  • Defined melting points, physical form and consistency of the butterfat
  • Optimized for the respective application by defined melting points that comply with the final product and your application technology
  • Creamy or buttery flavor in the final product – depending on the amount used
  • Oleins are characterized by a distinct butter flavor and an intense yellow color
  • Pleasant mouthfeel and melting behavior in chocolate, confectionery and ice cream

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.


Product sheet

Download: Milk fat fractions

Milk fat fractions



Peter H. Langner

Sales Manager Milk Fats

Phone +49 581 806-5760