Anhydrous Milk Fat White

Product characteristics Milk fat min. 99.9% Moisture max. 0.1% White colour, neutral taste and smell Typical melting point 32-34°C Benefits Natural and versatile ingredient Excellent ingredient for white coloured products Suitable for flavour-sensitive final products Applications Food products, that require an intensive white colour (like whipped cream, white cheese, ice cream, white cream, sauces and soups, white chocolate) Flavour-sensitive end products, where a buttery taste is not desired (like flavoured confectionery filling, laminated (Cheddar) cheese sticks) Packaging information Food grade cartons of 25 kg with polyethylene inner bag