Functional Dairy Powders

Product description

Corman has developed a range of functional Clean Label powders: powders of cream, butter and concentrated butter, buttermilk powder with a high level of phospholipids.

Storage, implementation and dosing are facilitated by the superior powderiness and by the resistance to de-oiling and clumping. The rigorous selection of the fat makes it possible to guarantee the performance (hardness, melting profile, colour…).

Specifications

Categories	Lipids / Fatty Acids; Oils & Fats; Proteins
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Belgium
Product Applications	Bakery; Confectionary; Dairy; Desserts / ice cream
Product Certifications	Halal; Kosher

More products from Corman

Butter, dairy and cheese Flavors

For 80 years, we've been dedicating our efforts to butter.

Based on this expertise, we have identified the relevant components in the aromatic spectrum of butter.

To meet your needs, we have captured the essence of butter. Thanks to our unique butter know-how and our complete ...

More info

Phospholipids, OPO and saturated fatty acids in nutrition

It is a range of functional dairy ingredients derived from Corman's know-how and butter processes. It is about concentrating or reducing specific fractions through the physical processes of separation: Corman can divide the cholesterol content of the anhydrous milk fat by 5 or reduce the level of saturated...

More info

Cost Effective Butter blend

Corman has created blends of vegetable fats and concentrated butter to combine the best of both worlds: more qualitative solutions compared to margarine and more economical compared to pure butter. Concentrates of the Corman expertise! They combine a superior buttery taste with guaranteed performance and r...

More info

Cream performance

Corman’s know-how in creams results in 3 key advantages: standardization, ease of use and performance. We offer creams, concentrated creams and ready-to-recombine bases to make whipping creams (dairy or mixed) or any other cream-based product.

Also, the Cheesium compound base allows you to p...

More info

Anhydrous milk fats

Thanks to our unique know-how, the entire anhydrous milk fat panel is present at Corman to meet your most precise needs. We can adapt virtually all characteristics of anhydrous milk fat: its hardness, a melting point of 5 to 50°C, its texture, colour, its solid or liquid status, its nutritional profile. qq...

More info

Technical butter

Corman's offers the largest range of butters for food manufacturers. Butters that are completely customizable and adapted to the constraints of your applications: bulk butter, whipped, texturized, fractionated, made directly from cream or with adapted melting points.

The Hard range offers th...

More info