N2o Chargers for the Perfect Cream Topping

Basic information

Anhydrous Milk Fat (AMF) is a high-quality dairy product commonly made from butter or 35%-45% cream, depending on the seasonal availability. It is widely used in the food industry for various applications. The production process involves the use of centrifuges to separate almost all the water and non-fat solids from the cream, resulting in a concentrated form of milk fat.

The removal of water and non-fat solids significantly enhances the preservation and storage qualities of AMF, making it easier to handle and transport. This makes it a convenient ingredient for manufacturers, as it has a longer shelf life and requires less space for storage.

AMF finds applications in a wide range of food products such as bakery items, confectionery, chocolate, ice cream, and sauces, adding a rich and creamy texture to the final products. Its versatility and ability to blend seamlessly with other ingredients make it a valuable component in the food and beverage industry.

Moreover, AMF is known for its excellent flavor stability, allowing it to retain its taste profile for extended periods. This makes it a preferred choice for manufacturers seeking consistent flavor in their products.

Overall, Anhydrous Milk Fat (AMF) is a key ingredient in the food industry that offers convenience, storage stability, and enhanced flavor, making it an essential component in a variety of food applications.