MILK FAT Chemische Eigenschaften,Einsatz,Produktion Methoden

Verwenden

Milkfat is the fat of milk which exists in milk as an emulsion of small fat globules in an aqueous phase. it is the only fat in which butyric acid is a component of the glycerides. it has a delicate and pleasant flavor. approximately 95% of the total milk lipids are triglycerides. the average fat content of milk is 3.5–3.8%. it is used as a source of fat in bakery products, confections, and frozen desserts. it is also termed butter fat.

MILK FAT Upstream-Materialien And Downstream Produkte

Upstream-Materialien

Downstream Produkte

MILK FAT Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.

Firmenname	Telefon	E-Mail	Land	Produktkatalog	Edge Rate
SIGMA-RBI	--		Switzerland	6896	91

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• MILK FAT