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Anhydrous butter

Anhydrous butter

Anhydrous butter is a pure butter made by heating pure milk fat at high temperatures to evaporate the water in it. Compared with ordinary butter, the water content in anhydrous butter is extremely low, usually not exceeding 0.5%, and some products even contain almost no water, so its texture is harder and more moisture-resistant.
C595
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Product Name
Anhydrous butter
Appearance
Light yellow liquid/paste
Specification
 99%
Test Method
HPLC
Storage
Keep in a cool, dry, dark location in a tightly sealed container or cylinder.
Shelf Time
24 months

1. Baking and cooking: Anhydrous butter has a higher smoke point than ordinary butter, so it is suitable for high-temperature baking and cooking.
2. Improving food texture: Since the moisture content in anhydrous butter is very low, it tastes more delicate, soft, and crisp when making bread, biscuits, cakes and other foods, and it can also prevent food from moisture and deterioration.
3. Extending shelf life: Anhydrous butter has a very low moisture content, so it can greatly extend the shelf life of food and make it less susceptible to bacterial and mold contamination.
4. Making chocolate: Anhydrous butter can be used in the production of chocolate without affecting the texture and taste of chocolate.

Anhydrous butter is mainly used in baking, cooking, making cream, chocolate and other food processing