Anhydrous butter fat (triglycerides)

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Anhydrous butter fat (triglycerides) Specification

EINECS No
232-382-1

Density
0.91 Gram per cubic centimeter(g/cm3)

Solubility
Insoluble in water soluble in organic solvents

Refractive Rate
1.462

Poisonous
NO

Physical Form
Semi-solid or liquid depending on temperature

Smell
Mild and dairy-like

Grade
Food Grade

Usage
Typically used as a source of fat in various applications such as cooking baking and formulation of food products

Molecular Weight
885.43 g/mol

Application
Food industry (baking chocolate and dairy products) pharmaceuticals and cosmetics

Purity
99.8% minimum

CAS No
8001-31-8

Appearance
Pale yellow to yellowish liquid when melted solidifies into a creamy texture at lower temperatures

Taste
Creamy rich and buttery

Shelf Life
12-18 months when stored properly

Structural Formula
Triglyceride structure: Glycerol backbone esterified with three fatty acid chains

Ph Level
Neutral (approximately 7)

Molecular Formula
C57H104O6

Properties
High stability low moisture content rich in saturated fats

Shape
N/A (amorphous)

Storage
Store in a cool dry place away from direct sunlight and moisture

HS Code
04059010

Ingredients
Primarily composed of anhydrous milk fat

Melting Point
30-36C

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.