Fractionated Milk Fat

Description: Customized milk fat created through fractionation to isolate specific fat components for targeted applications. Offers improved functionality, melting profile, and texture in processed foods and confectionery.

Butterfat Content: Varies by application (typically 65%–99%)

Moisture Content: < 0.1%

Melting Point: Customized (ranges from 25°C to 45°C depending on fraction)

Texture/Form: Solid or liquid (temperature dependent)

Color: Pale yellow to golden

Flavor: Neutral to mildly buttery

Available Forms: Liquid, block, pellet

Available Sizes: 5kg, 15kg, 25kg (bulk packaging)

Applications:

• Chocolate and confectionery coatings

• Ice cream and frozen desserts

• Bakery shortening and laminated doughs

• Dairy spreads

• Specialty fats in processed foods