Anhydrous butter oil

Anhydrous Milk Fat. One high milk-fat material is butter oil (99.7% fat), also called anhydrous milk fat or anhydrous butter oil if less than 0.2% moisture is present. Although the terms are used iaterchangeably, anhydrous butter oil is made from butter and anhydrous milk fat is made from whole milk. For milk and cream there is an emulsion of fat-ia-semm, for butter oil and anhydrous milk fat there is an emulsion of semm-ia-fat, such as with butter. It is easier to remove moisture ia the final stages to make anhydrous milk fat with the semm-ia-fat emulsion. 

Butter oil or anhydrous milk fat is a refined product prepared by centrifuging melted butter or by separating the milk fat from high-fat cream. There are no federal standards in the United States, but the FAO has published, in the Codex Alimentarius, standards of 99.3% fat and 0.5% moisture for butter oil and 99.8% fat and 0.1% moisture for anhydrous butter oil (FAO 1973). 

Multiple butter fat products, including butter oils, anhydrous butter fat, butter fat-vegetable oil blends, and fractionated butter fats, are manufactured around the world today. In the past, butter fat in the form of butter was the primary preservation technique. Today, the preferred preservation method involves the processing of butter fat to the anhydrous butter oil state, then hermetically packaging under nitrogen to substantially increase the shelf life and reduce the incidence of degradation. 

TABLE 15. Standards for Anhydrous Milkfat, Anhydrous Butter Oil, and Butter Oil (65). ... 

Composition and Quality Anhydrous Milk Fat Anhydrous Butter Oil Butter Oil... 

Butter should be stored at 4.4°C or lower or at less than — 17.8°C, if it is to be held for more than 30 days (62). The International Dairy Federation (IDF) has produced specifications for milkfat (64), which include reference to the feedstock. (These specifications relate to the time of manufacture but are often used as purchase standards.) The highest grade, anhydrous milkfat (AMF), must be produced from fresh milk, cream, or butter, to which no neutralizing substances have been added. It should have a clean, bland flavor when tasted at 20-25°C and a peroxide value (PV) of less than 0.2 meq oxygen/1 kg fat. Anhydrous butter oil may be produced from butter or cream of different ages and has no pronounced, unclean, or other objectionable taste or flavor. The term butter oil should be used where there is no pronounced unclean or other objectionable taste or odor. The FAOAVHO Codex standard for milkfat is shown in Table 15 (65). 

Currently, dry fractionation of anhydrous milkfat is performed by two conventional systems—Tirtiaux and De Smet (both from Belgium)—which are bulk crystallization processes. The widely used Tirtiaux dry fractionation process enables one-step or up to hve-step fractionation of anhydrous butter oil at any temperature, ranging from 50°C to 2°C (37, 110-113). The milkfat fractions thus obtained can be used as such or the fractions can be blended in various proportions for use as ingredients in various food-fat formulations. The major shortcoming inherent in this system is the long residence time (8-12 h) for nucleation and crystal growth. 

Milk fat is available in the food industry as conventional butter, anhydrous milk fat, or anhydrous butter oil. 

Table 10 Specification for butter oil from IDF standard 68a 1977for anhydrous milk fat...

Butter oil is covered by an International Dairy Federation specification for anhydrous milk fat (see Table 3.7). Butter oil is milk fat with the water content reduced to 0.1% or less. It can be made by concentrating cream to 75% followed by treatment in a phase inverter before centrifugal separation, although it is more common to make butter oil... 

The quality assurance program for manufacture of butter oil, or anhydrous milkfat (AMF), also focuses on the quality of the raw materials. Naturally, many of the same considerations apply to handling raw cream for AMF manufacmre that apply to butter, except that vacreation is not used. As it is stored under ambient conditions, care against oxidation is essential. Oxidation is perhaps the most important mechanism by which milkfat deteriorates in quality. As the oxidation reaction is autocatalytic (i.e., the products of the reaction act as catalysts to promote further reaction), the normal quality-control tests, peroxide value and free fat acidity, could give misleading results when applied to stored butter. Methods of deaeration have been developed that could reduce potential oxidation (74). 

The process has been applied to strip oil-soluble vitamins, sterols, and fatty acids from fats and oils. Cholesterol has been successfully removed from anhydrous milkfat in the range of 70-90% (44, 45). Extensive smdies were performed and various temperatures and pressures were used to fractionate milkfat (46). Unfortunately, the process has not proved to be economically feasible due to the low butter fat yield when significant cholesterol was removed (Land O Lakes research). 

Shortening is a 100% fat product formulated with animal and/or vegetable oil that has been processed for functionality. It is used as an ingredient in bakery products such as bread, cakes, cookies, short pastries, fillings, and icing. It is also used in frying. Anhydrous milk fat (AMF) is made from either butter or directly from milk cream or fresh cream. Traditionally, butter and lard have been the fats used in bakery products. Consumption patterns have shifted away from traditional animal-based fats to vegetable oils and fats due to economics and nutritional considerations. However, the buttery flavor of milk fat is still desirable. 

Acetylated mono- and diglycerides of fatty acids Algin Ammonium bicarbonate Bakers yeast extract Baker s yeast qlycan Calcium acetate Calcium chloride Calcium gluconate Calcium phosphate dibasic Calcium phosphate monobasic anhydrous Calcium phosphate tribasic Calcium sulfate Cellulose Cocoa butter substitute Coconut (Cocos nucifera) oil... 

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