What is anhydrous cream and what is its function?

Anhydrous cream, also known as anhydrous cream, takes milk and/or cream or thin cream (fermented or not) as raw materials, with or without food additives and nutritional fortifiers, and the fat content after processing is not less than 99.8%.

Function: mainly to make milk powder taste better and smell stronger, so that babies prefer to drink milk powder; Moreover, anhydrous cream can blend oil and fat, so that the solubility of fat is greatly improved.

Extended data:

Natural anhydrous cream is extracted from fresh milk by physical methods. It is a very good pure cream fat. The main purpose of adding it to milk powder is to make it taste better and smell stronger, so that babies prefer to drink milk powder. Moreover, anhydrous cream can blend oil and fat, so that the solubility of fat is greatly improved.

Now anhydrous cream is widely used, not only in baby milk powder, but also in bread, cakes and biscuits, which can improve the color and taste of products.

Production of anhydrous cream

One is to produce AMF； directly from thin cream (milk); ; The other is to produce AMF through cream. The quality of AMF is the result of the quality of raw materials. No matter what processing method is chosen, if it is determined that the individual quality of thin cream and cream is not enough, the product quality can be improved by treating (washing) or neutralizing emulsified oil before the final evaporation step.

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