What Is AMF (Anhydrous Milk Fat) and Who Buys It?

Anhydrous Milk Fat (AMF) — sometimes called butter oil — is milk fat with almost all the water and solids-not-fat removed. At around 99.8% fat and under 0.1% moisture, it is the most concentrated, most stable form of dairy fat you can buy, which is exactly why industry loves it.

Why buyers choose AMF over butter

• Shelf stability: nitrogen-flushed AMF keeps for 12–24 months at ambient temperature — no cold chain required for storage.
• Consistency: standardised fat and low moisture mean predictable behaviour in a recipe.
• Freight efficiency: shipping fat, not water, lowers cost per kilo of usable fat.

Who uses it

Chocolate and confectionery, bakery and biscuit manufacturers, ice-cream producers, and companies making recombined or reconstituted dairy all rely on AMF. It is also a staple export line into the Middle East, Asia and Africa.

Specification checklist

• Milk fat ≥ 99.8%, moisture ≤ 0.1%
• Free fatty acids ≤ 0.3%, peroxide value ≤ 0.3 meq O₂/kg
• Packaging: 15 kg tins, 190–210 kg drums (nitrogen-flushed), or flexitank

Export considerations

Because AMF ships ambient, it suits long export routes well. You will still need a full document set — COA, health certificate, certificate of origin and, for some markets, Halal certification.

Foodondoor supplies AMF domestically and for export, in tins, drums and flexitank, with the documentation your destination requires. Send us your volume and destination for an indicative quote.