DESCRIPTION
CREAM 40 is obtained from high-quality milk by centrifugal separation. It contains a minimum milk fat of 40%.
PROPERTIES
CREAM 40 has a fresh, clean flavor and provides great flavor enhancement, smooth viscosity, emulsification, browning and whitening functionalities.
APPLICATION
CREAM 40 is ideal for use in butter, ice cream, and UHT products as well as in cultured dairy products, puddings, and other cream-based desserts.