AMF nutrition facts center on pure milkfat: about 876 calories and 99.8 g fat per 100 g with trace water and non-fat solids.
Per Teaspoon
Per Tablespoon
Per 100 g
Pan Work
- Sear fish or steak
- Roast potatoes
- Griddle flatbreads
High Heat
Baking Uses
- Laminate doughs
- Shortbread swaps
- Caramel sheen
Low Moisture
Sauce Finish
- Whisk off heat
- Glaze veg
- Popcorn drizzle
Butter Flavor
AMF Nutrition Data For Everyday Cooking
AMF stands for anhydrous milk fat—the concentrated butter oil used by bakeries, confectioners, and food makers. It’s nearly all milkfat, so the energy and fatty acid numbers land close to clarified butter. Per 100 g, you’re looking at roughly 876 calories, fat near 99.8 g, and almost no carbs or protein. Cholesterol tracks around a couple hundred milligrams per 100 g, similar to ghee. Those numbers help you size portions and make tradeoffs.
What makes this ingredient handy is its consistency. Water and milk solids are stripped out, which leaves flavor, texture, and browning power. That low moisture keeps splatter down and helps doughs stay crisp. It also stretches shelf life in sealed packs far better than standard sticks of butter.
What AMF Actually Is
Food standards define this product as milkfat with virtually all water and nonfat solids removed. Global rules set minimum milkfat around 99.8% with moisture held near zero. That shared baseline keeps quality predictable across suppliers and regions.
Macro Snapshot
You won’t find fiber here, nor sugars, nor starch. The label is almost all fat, and that fat skews toward saturated and monounsaturated types. A tablespoon holds roughly 14 g fat, which equals about 120 calories. A teaspoon holds about a third of that. Use those numbers to plan portions for sautéing, roasting, or finishing.
| Measure | Calories | Total Fat |
|---|---|---|
| 1 tsp (4.5 g) | ~40 | ~4.5 g |
| 1 tbsp (14 g) | ~120 | ~14 g |
| 2 tbsp (28 g) | ~240 | ~28 g |
| 100 g | ~876 | ~99.8 g |
Calories come from fat alone, which is 9 kcal per gram. That makes every small spoonful count. If you’re tracking calorie targets, treat AMF like other concentrated fats: measure, then build the rest of the plate around lean protein, vegetables, and starch as you prefer. For deeper numbers, see clarified butter nutrition based on USDA data.
How AMF Compares To Butter And Ghee
In everyday cooking, folks swap between butter, clarified butter, and this concentrated milkfat. Butter carries water and milk solids, which bring flavor but lower smoke point. Clarified butter removes part of that load. Ghee cooks the fat longer, so the water drops further and milk solids brown, which adds a nutty note. AMF is industrially produced to remove moisture and nonfat solids almost entirely, so the profile matches ghee more than table butter.
Fatty Acid Shape
The mix tilts toward saturated fat, with a big slice from palmitic and stearic acids, and a healthy chunk of oleic acid on the monounsaturated side. Small amounts of polyunsaturates round out the chart. That pattern fits the profile for clarified butter in standard databases.
Heat Performance
Less water means less popping in the pan and better browning. You can sear, roast, or fry with fewer off flavors. Clarified butter and ghee are listed with high smoke points in many kitchen guides, and AMF behaves alike because the residue that burns has been removed.
Buying, Storing, And Handling
You’ll see AMF sold in cans, pails, or sealed cartons. Choose packs that match your pace so you don’t open more than you’ll use in a few weeks. Keep sealed containers in a cool place away from light. Once opened, store cool and covered; oxygen, light, and heat nudge flavors toward stale.
When you portion a larger pack, work clean. Use dry utensils, keep water away from the fat, and reseal quickly. If the fat picks up a waxy or soapy scent, it’s past peak. That’s a cue to cook it off in a dish rather than using it as a finishing drizzle.
Label Reading And Standards
Some packs will list nothing but milkfat. Others add antioxidants like tocopherols to slow flavor change. Labels may also reference grades or standards to signal composition and testing methods. Those notes help you verify moisture limits, purity, and handling. For definitions and limits used worldwide, see the Codex milkfat standard.
Practical Ways To Use AMF
Home cooks reach for this fat when they want butter flavor without splatter. Chefs use it to finish steaks, baste seafood, and glaze vegetables. Bakers layer it into croissants and puff pastry. Candy makers temper it into caramels for clean snap and gloss. A little goes a long way, so small spoons make sense.
Everyday Swaps
For sautéing, swap spoon for spoon with olive oil or other cooking fats. For baking, replace part of the butter with this fat to reduce moisture while keeping dairy notes. In sauces, whisk in a knob off heat to add sheen. For popcorn, drizzle just enough to coat.
Portion Ideas
Start with a teaspoon in a small pan of vegetables. Move to a tablespoon for a skillet of potatoes. For baking, weigh by grams to keep dough formulas stable. When in doubt, measure once, taste, then adjust.
Nutrient Profile Details
Standard databases list calories, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, and cholesterol. Vitamins and minerals land near zero, since water-soluble nutrients leave with the skim and fat-soluble vitamins vary batch to batch. That’s why labels for butter oil and clarified butter carry long lines of zeros beyond fat and cholesterol.
| Item (Per 1 tbsp) | Total Fat | Typical Use |
|---|---|---|
| Butter (with water) | ~11 g | Sauté, baking, spreads |
| Clarified butter | ~13 g | High heat, sauces |
| AMF | ~14 g | High heat, baking |
Safety, Allergens, And Who Should Skip It
This fat comes from cow’s milk. The process strips out proteins like casein and sugars like lactose, yet traces can remain. Those with dairy allergies should avoid it. Folks with lactose intolerance usually tolerate clarified fats, but check labels and test small servings.
On the storage side, keep oxygen, light, and heat low. Use clean tools to avoid moisture and food bits, which can cause off flavors.
Smart Pairings And Flavor Moves
Lean cuts and this fat work well together: white fish, chicken breast, or pork loin pick up color fast without drying. Starches sing too—potatoes, rice, and flatbreads love this. Fresh herbs keep the taste bright. Acid helps balance richness: squeeze lemon, splash vinegar, or stir in mustard.