We start with either cream, half & half, whole milk or skim milk, add other ingredients then re-homogenize the product until it becomes Cuisine CreamTM a superior cream replacement in sauces such as alfredo, cheese, or buerre blancs.

We use this cost effective stable emulsion in many of our custom sauces.

It is freeze thaw stable, low in trans fat, low in saturated fat, and holds and binds added fat. It is also high shear and acid resistant.

It has a clean label with no hydrogenated oils.