Milk Fat

Milk fat is the fatty part of milk, naturally present in dairy products. It is obtained by separating it from other milk components, often through churning or centrifugation. This ingredient contributes to the rich flavor and smooth texture of many foods.

Manufacturers add milk fat to improve the texture, flavor, and mouthfeel of products. It is frequently used in chocolate, baked goods like cakes and cupcakes, ice cream, and snack bars to provide richness and creaminess.

Milk fat is a natural component of dairy products and is generally recognized as safe (GRAS) by the FDA for its intended uses. As a fat, it provides energy and helps the body absorb fat-soluble vitamins. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. There are no specific JECFA or EFSA evaluations for milk fat as a food additive, as it is considered a food component.