Anhydrous milk fat

Anhydrous milk fat provides concentrated dairy fat for formulations where flavour, texture and fat balance matter. In confectionery and bakery, its melting and crystallisation behaviour influences the finished texture. In recombined dairy products and ice cream, it supplies the milk fat component alongside other ingredients.

Using anhydrous milk fat calls for attention to the complete recipe. When replacing butter, account for differences in water and other milk solids. In an emulsion, the choice of proteins, emulsifiers and processing conditions also matters. Heating, mixing and cooling should be evaluated together rather than treating the fat as a direct substitute in every application.

Send Austvita your specification, application, required quantity, packaging preference and delivery destination. Include handling needs and any defined melting or texture requirements. We can coordinate relevant technical information and sample enquiries for assessment. Product forms and availability are subject to sourcing confirmation.