High spreadability of butter foam

Butter foams are of great interest in the food industry as they greatly improve the spreadability of butter coming directly from the refrigerator. Such a convenience product is desired by customers, but without sacrificing the naturalness of the product. Therefore there is a need for developing a foaming process without the usage of emulsifiers or stabilizers for fat foams. The main challenge here is that stabilizing crystals are highly temperature sensitive and are being destroyed by conventional aeration systems due to their high energy input. The industry struggles as a consequence of high volume production to reduce the shear stresses and therefore adding emulsifiers to the foam. Producers of such fat foam products as in the dairy industry are searching for ways to reduce shear stresses and to naturally gain a stable fat crystal structure with the purpose of stabilizing the bubble size. Kinematica provides with the MT-MM the technology and a proven solution for these kind of issues. Large companies in the dairy industry are already using our product and are convinced of the technology.