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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use enzyme-modified milkfat to enhance the creamy texture and rich flavor of dairy …
What it is
Enzyme-modified milkfat is a dairy-derived ingredient made by using enzymes to alter the natural fats found in milk. This process changes the texture and flavor of the milkfat, creating a more concentrated or specific taste and mouthfeel. It is produced from milkfat, a component of milk.
Why it's used
Manufacturers use enzyme-modified milkfat to enhance the creamy texture and rich flavor of dairy products and other foods. It can add a buttery taste and improve the overall mouthfeel. It is often found in processed cheese, baked goods, sauces, and dairy-based desserts.
Health notes
Enzyme-modified milkfat is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated similar dairy components. At typical consumption levels, it is not associated with adverse health effects. There are no widespread controversies regarding its safety or use in the food supply.
Allergen info
Enzyme-modified milkfat is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.