Less Than 1% - Milkfat

Milkfat is the fat component of milk. It is primarily composed of triglycerides, which are esters of glycerol and fatty acids. Milkfat is separated from milk or cream through churning or centrifugation.

Milkfat is used to add richness, flavor, and a smooth texture to foods. It functions as a fat source and contributes to the mouthfeel and palatability of products. It is commonly found in dairy products, baked goods, confectionery, and processed foods.

Milkfat is recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and dietary guidelines recommend moderation of saturated fat intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated milkfat and established acceptable intake levels. High intake of saturated fat has been linked to increased LDL cholesterol levels in some individuals, though the relationship between dietary fat and heart disease is complex and influenced by overall diet patterns.