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 fatty acids by 30%. This makes it possible to improve the nutritional profile in all applications of anhydrous milk fat butter or cream.

We can also enrich anhydrous milk fat with specific triglycerides, such as OPO (oleic-palmitic-oleic) which is important in infant food for 100% dairy formulations that are very similar to the composition of breast milk.