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InLeit® Cream 40
InLeit® Cream 40 is obtained from high-quality milk by centrifugal separation. It contains a minimum milk fat of 40%.
Product families
Applications
Food & Nutrition — Food
- Dairy
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Brand
- InLeit
- Features
Emulsifying, Excellent Browning aid, Improved Whiteness, Improves Whitening
- Ingredient Name
- Milk Cream
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Certifications & Compliance
- FSSC 22000, Halal, ISO 22000, ISO 9001, Kosher
- Note
¹ Frequency monitoring according to analytical control guide.
- Odor
- Milky odor
- Flavor
- Milky flavor
- Markets
- Food & Nutrition
- Properties
CREAM 40 has a fresh, clean flavor and provides great flavor enhancement, smooth viscosity, emulsification, browning and whitening functionalities.
- Shelf LIfe
- 72 Hours
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Super Sacks
- Ingredient Origin
- Dairy Origin
- Quality Assurance
- Aflatoxin M1
- results well below ≤ 0.050 ppb raw milk – verified through random testing of raw milk samples.
- Antibiotic
- not detected – tested on raw milk by use of quick test (Beta Star Combo).
- Pesticides and Contaminants
- according to EU regulations, frequency monitoring according to analytical control guide.
- National legislation should always be consulted for application and labeling.
- Storage Condition
72 hours from the date of expedition.; Products must be stored in clean alimentary food grade tanks below 10⁰C.
- Packaging Information
- Food grade milk truck
- Food Ingredients Features
- Emulsifying
- Excellent Browning aid
- Improved Whiteness
- Improves Whitening
- Certifications and Compliance
- FSSC 22000
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Butter Spreads
- Dairy Products
- Desserts
- Ice Cream
- Puddings
- UHT Cream
Technical data
Table 1 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Alcohol Stability (76%) | No coagulation | — | Internal Method |
| Density | 0.998 - 0.980 | g/l | Densimeter |
| pH | 6.6 - 6.9 | — | Potentiometry |
| Temperature | max. 8 | ºC | Thermometer |
Table 2 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 10.000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | Not detected | cfu/g | ISO 21528 |
| Listeria | Not detected | per 25g | ISO 11290 |
| Salmonella¹ | Not detected | per 25g | ISO 6579 |
Table 3 of 4
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1571.0 | kJ |
| Fat | 40.3 | g/100g |
| Saturated Fatty Acid | 25.2 | g/100g |
| Carbohydrate | 2.7 | g/100g |
| Sugars (lactose) | 2.7 | g/100g |
| Protein (Nx6.38) | 2.0 | g/100g |
| Fibre | 0.0 | g/100g |
| Salt (NaCl) | 0.063 | g/100g |
Table 4 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (Nx6.38) | 2.0 | % | ISO 8968 |
| Fat Content | 40.0 | % | ISO 2450 |
| Titratable Acidity | 9.0 | ⁰D | Titration |
| Free Fatty Acids | max. 0.3 | — | ISO 660 |
| Alkaline Phosphatase¹ | Absence | — | Test strips |
