AMF
Obtained from pasteurized cream by almost total elimination of water and non fatty solids. Pure grade is achieved by the proper technological process.
Pure and clean odor, free from abnormal flavors, uniform yellow colour, liquid or solid form.
Product specification
Recombined dairy products, confectionery, bakery and pastry, ice-cream, sauces and spreads.
Gives natural dairy flavor and creaminess, the great source of pure milkfat, easy to mix with other products
Chemical and physical criteria during production
| Total fat | g/100g | 99.9 |
| Butterfat | g/100g | 99.9 |
| Moisture | g/100g | 0.1 |
| Non fat dry matter | g/100g | 0.0 |
| Free Fatty Acids (FFA) | % as oleic acid | — |
| Peroxide value (PV) | meq O2/kg | — |
| Melting point (drop pt) | °C | 32.0 |
| Colour
Odour and taste |
yellow (8 to 11)
of butter |
Microbiological criteria
| Total plate count | CFU/g | 500 |
| Yeasts and moulds | CFU/g | 10 |
| Coliforms | CFU/g | 0 |
| E. coli | CFU/g | 0 |
| Enterobacteriaceae | CFU/g | 5 |
| Staphylococcus aureus | CFU/g | 0 |
| Salmonella | CFU/25g | 0 |
| Listeria monocytogenes | CFU/25g | 0 |
Fatty acid profile -% of total fatty acids
| C4:0 | % | 3.5 |
| C6:0 | % | 2.3 |
| C8:0 | % | 1.3 |
| C10:0 | % | 2.7 |
| C10:1 | % | 0.3 |
| C12:0 | % | 3.4 |
| C14:0 | % | 10.5 |
| C14:1 | % | 1.8 |
| C16:0 | % | 28.3 |
| C16:1 | % | 2.5 |
| C18:0 | % | 11.3 |
| C18:1 | % | 24.5 |
| C18:2 | % | 2.1 |
| C18:2 conj | % | 0.8 |
| C18:3 | % | 0.6 |
Solid fat content -% in terms of fat – Korman NMR method
| 5 °C | % | 49.0 |
| 10 °C | % | 37.5 |
| 15 °C | % | 23.3 |
| 18 °C | % | 20.0 |
| 20 °C | % | 16.0 |
| 25 °C | % | 9.3 |
| 30 °C | % | 4.5 |
| 35 °C | % | 1.0 |
| 40 °C | % | 0.0 |
Nutrition data
| Energy kcal | Kcal/100g | 899 |
| Energy kJ | kJ/100g | 3 696 |
| Fat | g/100g | 99.90 |
| Saturated fatty ac. | g/100g | 66.30 |
| Monounsaturated fatty ac. | g/100g | 30.10 |
| in which trans | g/100g | 3.80 |
| Polyunsaturated fatty ac. | g/100g | 3.50 |
| Carbohydrate | g/100g | 0.00 |
| Sugars | g/100g | 0.00 |
| Protein | g/100g | 0.00 |
| Fibre | g/100g | 0.00 |
| Vitamin A (RE) | µg/100g | 1 000 |
| Vitamin D | µg/100g | 1.80 |
| Vitamin E | mg/100g | 2.50 |
| Sodium | g/100g | 0.00 |
| Salt equivalent | g/100g | 0.00 |
Packaging and storage conditions
| Packaging | 10 kg net cardboard boxes with polyethylene insert. The product was expanded with nitrogen. |
| Saving (best) | 12 months at a temperature of max. 6 gr. FROM.
Other recommended conditions: 6 months at a temperature of max. 18 gr. S., 18 months at a temperature of -18 gr. C |
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