Dairy Fats

An important ingredient in many food products and fat crystallization has significant impact on the texture, mouthfeel, rheology and functional properties of the product.

Ingredient Offering

Butter

Butter is a fatty product derived exclusively from milk and/or products obtained from milk, in the form of water-in-oil emulsion. Varying from white to deep yellow, it’s generally supplied in fresh or frozen forms and have variants of Unsalted, Salted, Sweet Cream and Lactic.

Cream

Cream is the concentrated fat-rich milk product in the form of an emulsion of oil-in-water, obtained by centrifugal separation from milk. Variants are fat% dependent and in multiple formats - sour, whipped, heavy, light and concentrated.

Ghee

Ghee is a product exclusively obtained from milk, cream, or butter, by means of processes which result in almost total removal of water and non-fat solids, with an especially developed aromatic flavor and physical structure.

Other Products

Anhydrous Milk Fat (AMF) and Butter Oil are concentrated fatty products derived exclusively from milk and/or products obtained from milk by means of processes which result in almost total removal of water and non-fat solids.

Read ofi news

ofi details plans for commissioning of New Zealand dairy processing plant

ofi a global leader in natural and sustainable ingredient solutions, today confirmed plans to develop a new dairy processing facility in the North Island town of Tokoroa, New Zealand. 

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