Milk Fat Anhydrous

Milk fat anhydrous is the pure fat component of milk, with almost all its water removed. It is made by separating the fat from milk or cream and then removing the remaining water through processes like churning or centrifugation. The resulting product is a concentrated source of milk fat.

Manufacturers add milk fat anhydrous for its rich flavor, creamy texture, and emulsifying properties. It is used to improve the mouthfeel and stability of products like baked goods, ice cream, sauces, and confectionery. It can also contribute to browning and flavor development during cooking.

Milk fat anhydrous is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and dietary guidelines recommend limiting saturated fat intake. JECFA and EFSA have evaluated milk fat, and it is considered a common food ingredient with no significant controversies regarding its use at typical levels.