This Fats and oils tag currently represents one supplied ingredient: Anhydrous Milk Fat (AMF). It is a concentrated dairy fat, not a broad assortment of vegetable oils or animal fats. Buyers can use this overview to understand how AMF differs from butter and which product, quality, and handling details matter when sourcing it in bulk.
Anhydrous milk fat (AMF) is concentrated dairy fat used in food processing and culinary applications. Compare its physical form, lot-specific analysis and receiving requirements to find an option that fits your process.
Explore ingredientThis tag currently has one supplied member: Anhydrous Milk Fat (AMF). It is a concentrated dairy fat made from milk or milk products, with almost all water and non-fat solids removed. The collection is therefore narrower than its broad “Fats and oils” name suggests; it does not represent a selection of vegetable oils or other fats.
AMF is not simply another name for butter. Butter retains a water phase, while AMF is nearly water-free. The Codex standard for AMF specifies at least 99.8% milkfat by mass and no more than 0.1% water by mass. These identity limits do not, by themselves, establish how a particular lot will perform in a recipe or process.
AMF is used in food manufacturing and culinary applications where concentrated milk fat is useful. It can serve in some applications that use butter, but its concentration means a direct, weight-for-weight substitution can change a formulation. Flavor, melting behavior, and crystallization may also matter.
For a bulk purchase, begin with the intended product designation and a lot-specific specification. Check milkfat and moisture results, sensory condition, packaging, and the stated storage and shelf-life conditions. If the process depends on texture, melting, or emulsification, request relevant functional data rather than relying on identity limits alone.
Confirm whether the offered form and packaging suit your receiving and use process. Storage conditions and shelf life depend on the specific product and package, so use the applicable product documentation rather than assuming one handling rule fits every AMF lot.
No. Its only supplied member is Anhydrous Milk Fat, a dairy-derived fat.
No. AMF has almost all water and non-fat solids removed; butter retains a water phase.
Not automatically. AMF is concentrated milk fat, so the formulation may need adjustment. Check the process requirements and validate the result in an application trial.
Review the product designation, lot-specific milkfat and moisture results, sensory condition, packaging, and documented storage and shelf-life conditions. Ask for functional data when your process depends on texture or melting behavior.
Focused guides to the specification, application, and delivery questions behind this ingredient.
Plan anhydrous milk fat receiving around the offered liquid or granular form, compatible unloading equipment, product-specific handling instructions and manufacturer date guidance.
Read this InsightAnhydrous milk fat can be evaluated in butter-referenced formulations, but it supplies concentrated dairy fat rather than butter’s combined fat, water and milk solids. Understand those differences, then test the recipe’s process and sensory targets.
Read this InsightCompare anhydrous milk fat quality results by what each test measures, how its units and mass basis are reported, and whether a lot-specific COA matches the requirements in your food contract.
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