INGREDIENTS

Butter Oil for Flavour Retention, Heat Stability, and Extended Shelf Life

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A clarified milk fat concentrate with rich aroma and smooth flow, ideal for ice cream, bakery, and recombined dairy formulations.

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Butter Oil is made by concentrating fat from butter or cream while eliminating moisture and solids. With ≥99.6% milk fat and high heat tolerance, it is suited for bakery, frozen desserts, dairy recombination, and fat blending applications. Butter oil retains the natural flavour of butter and ensures consistency in high-temperature processing environments.

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KEY BENEFITS

Making the Difference

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≥99.6% milk fat with rich dairy flavour

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High heat and oxidative stability

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Uniform quality for large-scale processing

Tech Specs
Tech Specs

Specifications at a Glance

(Spec sheet shared via email upon request)

  • Milk Fat: ≥99.6%
  • Moisture: ≤0.3%
  • Texture: Semi-solid or clear when melted
  • Colour: Light yellow
  • Allergen: Milk Solids (Milk Fat)
  • Origin: India
Special Status: HALAL | Kosher | Vegetarian
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APPLICATIONS

Solving Everyday Challenges

Creates creamy texture and rich dairy taste
Ice cream and frozen desserts

Ice cream and frozen desserts

Adds rich dairy flavour and smooth indulgence
Bakery

Bakery

Delivers luxurious melt and rich dairy notes
Chocolates and Coatings

Chocolates and Coatings

Elevating taste, aroma, and consumer appeal
Flavours

Flavours

FAQs

In case you were wondering

Butter oil is clarified butter fat with low moisture but without the caramelised flavour notes found in ghee. It is similar in composition to AMF but has a slightly lower fat percentage and a softer flavour.

Yes. Its low moisture and high fat content make it highly stable under high temperatures.

Yes. It enhances mouthfeel, texture, and fat balance in both confectionery and frozen desserts.
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