Less Than 1.5% - Milkfat

Milkfat is the fatty portion of milk. It is naturally present in milk and dairy products, and it can be separated from milk to be used as an ingredient. It is primarily composed of triglycerides.

Manufacturers add milkfat to foods to provide rich flavor, creamy texture, and mouthfeel. It is commonly found in dairy products like butter, cheese, and ice cream, as well as in chocolates and baked goods.

Milkfat is a natural component of milk and is generally recognized as safe (GRAS) by the FDA. As a source of saturated fat, the 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. JECFA and EFSA typically evaluate food additives, and milkfat itself is considered a food component rather than an additive subject to specific ADI evaluation.