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Send InquiryAnhydrous butter fat (triglycerides)
Anhydrous butter fat (triglycerides) Specification
- Application
- Food industry (baking chocolate and dairy products) pharmaceuticals and cosmetics
- Storage
- Store in a cool dry place away from direct sunlight and moisture
- Smell
- Mild and dairy-like
- Ph Level
- Neutral (approximately 7)
- Properties
- High stability low moisture content rich in saturated fats
- Structural Formula
- Triglyceride structure: Glycerol backbone esterified with three fatty acid chains
- HS Code
- 04059010
- Shape
- N/A (amorphous)
- Appearance
- Pale yellow to yellowish liquid when melted solidifies into a creamy texture at lower temperatures
- Taste
- Creamy rich and buttery
- Molecular Formula
- C57H104O6
- Density
- 0.91 Gram per cubic centimeter(g/cm3)
- Shelf Life
- 12-18 months when stored properly
- Ingredients
- Primarily composed of anhydrous milk fat
- Physical Form
- Semi-solid or liquid depending on temperature
- Refractive Rate
- 1.462
- Grade
- Food Grade
- Poisonous
- NO
- CAS No
- 8001-31-8
- Molecular Weight
- 885.43 g/mol
- Melting Point
- 30-36C
- Purity
- 99.8% minimum
- Solubility
- Insoluble in water soluble in organic solvents
- Usage
- Typically used as a source of fat in various applications such as cooking baking and formulation of food products
- EINECS No
- 232-382-1
About Anhydrous butter fat (triglycerides)
Anhydrous Butter Fat, also known as triglycerides, is a rich, creamy, and versatile food-grade product primarily composed of anhydrous milk fat. Its mild, dairy-like aroma and buttery taste make it ideal for applications in the food industry, including baking, chocolate production, and the formulation of dairy products. Additionally, this product is widely used in pharmaceuticals and cosmetics due to its high purity (99.8% minimum) and stability. With a pale yellow appearance when liquefied, this product solidifies into a creamy texture at cooler temperatures (melting between 30-36C). It features a neutral pH and a density of 0.91 g/cm, making it soluble in organic solvents but insoluble in water. As an amorphous substance, it stores well in a cool, dry location, offering a shelf life of 12-18 months. Due to its triglyceride structure, it delivers high stability, low moisture content, and rich saturated fats, making it a key ingredient in diverse applications where quality and performance matter.
FAQs of Anhydrous butter fat (triglycerides):
Q: What is the typical application of Anhydrous Butter Fat?
A: It is commonly used in baking, chocolate production, dairy products, pharmaceuticals, and cosmetics.Q: How should Anhydrous Butter Fat be stored?
A: Store it in a cool, dry place away from direct sunlight and moisture for optimal shelf life of 12-18 months.Q: What is the physical form of Anhydrous Butter Fat?
A: It can be semi-solid or liquid depending on the temperature, solidifying into a creamy texture under cooler conditions.Q: Is Anhydrous Butter Fat poisonous?
A: No, it is not poisonous and is food-grade safe for various applications.Q: What is the composition of Anhydrous Butter Fat?
A: It is primarily composed of anhydrous milk fat, with triglycerides structured as a glycerol backbone esterified with three fatty acid chains.
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