ANHYDROUS MILK FAT
ANHYDROUS MILK FAT
Description：Anhydrous cream, also known as anhydrous cream, is a solid or liquid fat with a milky white fat content of not less than 99.8% obtained by separating fat globules from whey through centrifugal separation technology, and further processing and purification.
Other information
Functional features:Anhydrous cream typically has a fat content of over 99%, with a strong milky aroma. It has excellent aroma enhancement and moisturizing effects in baking and cooking, bringing a unique flavor to food. And because it does not contain water, it is not easy to produce foam under high temperature, so it is more suitable for high temperature cooking. In addition, due to its solid nature, anhydrous cream is relatively convenient to store and transport, less susceptible to external environmental influences, has a longer shelf life, and is easier to store.
Range of application
Anhydrous cream has a high fat content and a wide range of uses and values. Widely used in food processing, especially in baking and cooking, it is used as a raw material for pastries, desserts, ice cream, and can also be used to make butter and other dairy products. There are many other uses, such as in beverage and candy manufacturing, pharmaceutical industry, cosmetics, lubricants, and agricultural fertilizers.
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