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Dairy

Anhydrous Milk Fat (AMF)

Anhydrous Milk Fat (AMF) offers >99.8% pure, stable milk fat for consistent performance in chocolate, bakery, ice cream, and dairy applications

Nutri Partners provides high-quality Anhydrous Milk Fat wholesale (AMF), also known as concentrated butter or butter oil. This premium dairy ingredient is obtained from fresh cream or butter by mechanically removing virtually all water and non-fat solids. The result is a pure milk fat (>99.8%) that offers exceptional shelf stability and a rich, natural dairy flavor. It is the preferred fat source for industrial producers who require consistent quality without the logistical challenges of refrigerated butter.

Key Features

  • Purity: Minimum 99.8% Milk Fat with moisture content below 0.1%.
  • Stability: Unlike fresh butter, AMF has excellent oxidative stability and does not require refrigeration during transport (ambient storage feasible).
  • Flavor: Clean, creamy, and buttery taste. We offer standard grades as well as cultured/fermented profiles for enhanced flavor.
  • Melting Point: Standard melting point range of 30°C–34°C (custom fractions available).
  • Labeling: Clean label ingredient declared simply as “Milk Fat” or “Butter Fat.”

Applications

AMF is a versatile powerhouse in the food industry:

  • Chocolate & Confectionery: A crucial ingredient to inhibit “fat bloom” and soften the texture of fillings. It is compatible with cocoa butter and helps regulate the snap and melting behavior of chocolate.
  • Ice Cream: The gold standard for premium ice cream, providing superior creaminess, mouthfeel, and structure compared to vegetable fats.
  • Bakery: Used in laminated doughs (like croissants) and cookies where specific melting properties and rich flavor are required.
  • Recombined Dairy: Used to produce liquid milk, yogurt, or cheese in regions where fresh milk supply is limited (recombined with skimmed milk powder and water).

Technical Description: Anhydrous Milk Fat Wholesale

Technically, AMF is the pure lipid fraction of milk. Because it lacks water and proteins, it is bacteriologically safe and has a much longer shelf life than butter.

When sourcing Anhydrous Milk Fat wholesale, manufacturers often inquire about Fractionation.
Through thermal fractionation, we can separate AMF into:

  • Stearins (High Melting Point): Hard fractions used in puff pastry to ensure layers don’t collapse in the oven.
  • Oleins (Low Melting Point): Soft/Liquid fractions used in ice cream or soft fillings to prevent waxy texture.
  • Our standard AMF offers a balanced profile, but specific melting curves are available upon request to suit your processing line.

Packaging & Logistics

We optimize logistics for your Anhydrous Milk Fat wholesale requirements, offering packaging that suits both liquid and solid handling.

Packaging: 190 kg – 210 kg steel drums (require heating tunnel to empty) or 900 kg IBC containers (heated) for large scale users. 25 kg cartons (blocks) available for smaller bakeries.

Transport: Can be shipped in standard dry containers (no reefer needed), significantly reducing logistics costs compared to frozen butter.

Samples: Small jars available for quality assurance testing.

Frequently Asked Questions

What is the difference between AMF and Butter?

Butter typically contains 82% fat, 16% water, and 2% milk solids (proteins/lactose). AMF is 99.8% fat. To replace butter with AMF in a recipe, you use approx. 82% of the weight and add the water back, or adjust the formulation. AMF is more efficient to ship and store.

Does AMF need to be stored in a fridge?

Generally, no. Thanks to the extremely low moisture content, bacteria cannot grow. Unopened drums can be stored at ambient temperatures (cool, dry warehouse) for months. However, to maintain the freshest flavor profile over long periods (12-24 months), cool storage (below 18°C) is recommended.

Is it suitable for frying?

Yes, AMF has a high smoke point (approx. 200°C) compared to regular butter (which burns due to milk proteins). It is excellent for industrial frying or sautéing applications where a buttery taste is desired without burning.
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