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1. Anhydrous milk fat (AMF)
• Melting point: 32 - 34°C
• Benefits: Natural and versatile ingredient, Excellent buttery taste, Extended microbiological shelf life compared to (texturised) butter, Great source of vitamins A, D and E.

2. Fractionated milk fat
• Melting point: 10 – 40 °C
• Benefits: Natural and versatile ingredient, Broad portfolio of functionalities, Excellent buttery taste, Extended microbiological shelf life compared to (texturised) butter, Great source of vitamins A, D, and E. 

3. Anhydrous milk fat white
• Melting point: 32 - 34 °C
• Benefits: Natural and versatile ingredient, excellent ingredient for white coloured products, suitable for flavour-sensitive final products

Product characteristics

• Milk fat min. 99.9%
• Moisture max. 0.1%

Packaging information

• Food grade cartons of 10 and 25 kg with polyethylene inner bag
• Food grade cans of 20 kg
• Food grade drums of 200 kg net
• IBC's of 900 kg net
• Tank loads

Please contact us to get more information about our possibilities or to send us your inquiry