White butterfat

White butterfat

White 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.

Product information  

The typical yellow color of butter is removed in a deodorization step which is a physical process that uses steam. Milk fat content 99.8%. Maximum water content 0.1%.

Related product (search) terms: decolorized butterfat, decolorized milk fat, white concentrated butter, white butter oil, deodorized butterfat, deodorized milk fat

Product variations: white butterfat, tasteless white butterfat

Legal name: butterfat, butter oil

Ingredients: butterfat

Melting point: 30–34 °C

Processing: substitute butter in recipes by butterfat according to this formula: Replace 1,000 g butter with 820 g butterfat + 180 g water or milk.

Claims: 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.
Butterfat is inherently free from lactose.

Use  

This colorless butterfat is in particular suited for baked goods and confectionery products in which the inherent color of the milk fat would have a detrimental effect on the color of the final product.

  • Baked goods
  • Desserts, white creams
  • Cream toffees, swirled candies
  • Chocolate, white chocolates fillings
  • Ice cream
  • Soups and sauces

If needed, the typical butter flavor can also be removed, for example for the production of flavored confectionery fillings or the recombination of certain cheeses.

Packaging  

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

 

When loaded under temperature control into stainless steel containers or tank trucks, for example, 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

Download: IFS (Higher Level)

IFS (Higher Level)

Uelzena eG, Uelzen

Download: ISO 9001:2015

ISO 9001:2015

Uelzena Group

Product benefits  

  • Creamy butter flavor or tasteless - depending on product type
  • Pleasant mouthfeel and melting behavior in chocolate, confectionery and ice cream.
  • No effect on the color of the final product
  • Pure natural product without additives = Clean Label ingredient
  • Prolonged shelf life of the raw material compared to butter
  • Raw material must not be refrigerated (storage <18°C)
  • Contains the vitamins A, D and E

Quality  

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: White butterfat

White butterfat

 

Contact

Peter H. Langner

Sales Manager Milk Fats

Phone +49 581 806-5760
peter.langner@uelzena.de