Milkfat

Milkfat is the fat component of milk. It is primarily composed of triglycerides, which are esters formed from glycerol and three fatty acids. Milkfat is extracted from milk or cream through churning or separation processes.

Milkfat is used in a wide variety of foods to impart richness, smooth texture, and desirable mouthfeel. It contributes to flavour and can act as a carrier for fat-soluble vitamins and flavour compounds. It is commonly found in dairy products, baked goods, confectionery, and sauces.

Milkfat is a source of saturated fatty acids. Dietary guidelines from the NHS and SACN recommend limiting saturated fat intake as part of a balanced diet. While milkfat itself is not regulated as a food additive, its presence in foods contributes to their overall nutritional profile. Research into the health effects of dairy fat consumption is ongoing, with some studies suggesting potential benefits and others highlighting concerns related to cardiovascular health, particularly at higher intakes.