Ingredients
Oleocreamᵀᵀᴹ
A plant-based cream system.
Made from sunflower seeds and water.
Nothing else.
Dairy-cream sensory and functional performance, clean-label, allergen-free, rich in unsaturated fats.
The oleosome technology
Inside every sunflower seed sits a population of oleosomes: natural oil droplets, each wrapped in a thin protein membrane. This natural architecture keeps the lipid core intact, emulsified and functionally stable. We isolate them with a patented, water-only process. No solvents. No additives. The oleosomes come out intact, with their natural emulsification, stability and creaminess preserved.
One ingredient. Multiple jobs.
What they are:
Natural oil droplets present in every sunflower seed, each a neutral lipid core protected by a thin membrane of proteins (oleosin) and phospholipids that keeps the oil stable, emulsified and ready to perform.
The biology, briefly:
The same fat-droplet structure that made dairy so creamy also exists in plants. We make it visible and usable.
What are oleosomes?
What it delivers in a formulation:
Creaminess, stability (oxidative, heat, acid, shear), allergen-free, unsaturated fat and a better Nutri-Score.
Why it matters:
It is a natural emulsion. Other plant fats must be emulsified with added stabilisers and pectins; oleosomes do not.
That is why OleocreamTTM is
clean-label, with no E-numbers and no additives.
The TTM process:
Patented and water-only; no solvents.
The oleosomes come out intact, with their natural emulsification, stability and creaminess preserved.
Composition & properties
Available in Pure, Blend and Tech formats, suited to cream cheese, ice cream and sauce applications.
35% fat
2.5% protein
Oxidatively stable
Fermentation stable
Heat, acid and shear stable
No homogenisation needed
