THE SUBJECT OF THE INVENTION IS FOOD GRADE FLAX BUTTER CONTAINING BETWEEN 16% AND 20% VEGETABLE OIL OF THE TOTAL FAT CONTENT. IT IS IMPORTANT THAT DURING MATURATION OF CREAM INTO BUTTER, A BIOLOGICAL PROCESS IS APPLIED, AS THE RESULT OF WHICH LIVE STRAINS OF LACTIC ACID BACTERIA, WHICH ARE BENEFICIAL TO THE HUMAN DIGESTIVE SYSTEM, REMAIN IN THE PRODUCT. THE PRODUCT IS NOT SUBJECT TO ANY PRESERVATION PROCESSES OR ANY HEAT TREATMENT.
THE PRODUCT BEARS THE CHARACTERISTICS OF A FRESH AND NATURAL PRODUCT RETAINING THE TASTE AND AROMA OF ITS INGREDIENTS. IT HAS A REFRESHING TASTE AND AROMA.

PLANTINOVA Sp. z o. o.
ul. Wojska Polskiego 71b
60-630 Poznań, POLAND

tel.: +48 606 470 679
biuro@plantinova.pl

The flax butter combines the advantages of classic butter and cold pressed linseed oil. Linseed oil is one of the richest known sources of polyunsaturated fatty acids: omega 3 and omega 6. Numerous clinical trials confirmed that these acids, when consumed in right proportions, modulate the metabolism of prostaglandins which, in turn, lowers the cholesterol level in the bloodstream, prevents heart and blood circulation problems, has anti-atherosclerotic and anti-inflammatory properties. The unquestionable advantage of vegetable fats is the absence of cholesterol. Butter, in turn, has the advantage of the presence of natural vitamins soluble in fats, especially vitamin A and D.

Agricultural and food sector. Dairy factories, manufacturers of dairy products.

(REF. NO. CT11)