Anhydrous Milk Fat 99.8%

Anhydrous Milk fat is manufactured from pasteurized cream or butter by removing water and nonfat solids.  It consists of about 99.8% fat and 0.1% water. 

Typical Applications

  • Suitable for recombination and reconstitution of milk.
  • Widely used in the ice-cream, confectionery and bakery industries.
  • May be used on a variety of prepared food applications such in sauces, frying, grilling, roasting.

AMF Technical Sheet