Stabilizer >> Dairy >> Nautral cream

 

UHT neutral cream

 

Description

UHT neutral cream is an emulsion of milk fat, water and milk solid non fat stabilised with carrageenan or a stabilising system.The pH is neutral and fat content between 35% and 10%. These products are sterilised and have a long shelf life at room temperature.

 

Benefits of using Robertet Hydrocolloids

• Stability during heat treatment, no floculation
• Viscosity control
• No creaming(fat separation) or synereses during long shelf life
• Better wippability with increased foam stability
• Heat stable(cooking cream)

 

Suggested recipes :

 

• Recipe liquid cream 35% fat :

Ingredients Percentage
Cream 35 % 99.985
Robertet stabilizer 0.015
Total 100

 

• Recipe liquid cream 28% fat :

Ingredients Percentage
Cream 28% 99.97
Robertet stabilizer 0.015
Total 100

 

 

Process flow chart

Skimming : %fat standardisation
 
Disperse carrafeenan at 5-10'C stir for 15-20mn                              Addition of carrageenan          
 
Preheat70-75'C/1mn
 
Homogenization
Heattrearment142'C/3-5s
                          

Cooling to 75'C

Filiing and storage 4-6'C