Enzyme modified milkfat 
(also called enzyme-modified butterfat; supplied as liquid/paste or spray-dried powder)

Description

• Dairy fat whose flavor and functionality are intensified via enzymatic lipolysis of cream/butterfat using food-grade lipases to release free fatty acids (FFA) and partial glycerides.
• Delivers powerful buttery/cheesy top-notes and improved emulsification at very low inclusion.
• Available as refrigerated/frozen liquid or paste, or as spray-dried powder (often on carriers).

Indicative nutritional values (per 100 g; typical ranges by format)

• Energy: 720–900 kcal (lower if carriers are present)
• Fat: 75–98 g — first mention lipids: SFA/MUFA/PUFA (saturated/mono-/polyunsaturated; limit SFA, MUFA/PUFA are generally more favorable)
• Protein: 0–2 g (higher only if milk solids are included)
• Carbohydrates: 0–20 g (0–2 g in fat pastes; up to ~20 g when carriers like maltodextrin are used)
• Sodium: 10–150 mg (higher if salted) • Moisture: 0.5–20% (powders ≤ 4–5%)

Key constituents

• Short- and medium-chain FFA (notably butyric, caproic, caprylic, capric) driving intense butter/cheese notes.
• Mono- and diacylglycerols (natural emulsifiers) plus residual triacylglycerols.
• Minor milk-fat components (sterols, tocopherols; traces of phospholipids if MFGM fragments remain).
• Optional carriers/anti-caking agents (e.g., maltodextrin, silicon dioxide), salt, and natural flavor adjuncts in powders.

Production process

• Standardized cream/butteroil → pasteurization → enzymatic lipolysis (selected microbial lipase; controlled pH/temperature/time) → monitoring to target acid value (AV) → enzyme inactivation (heat) → standardization/emulsification → optional spray drying → oxygen-barrier packaging (often nitrogen-flushed).
• Typical flavor endpoints: AV ~10–80 mg KOH/g fat (application-dependent).

Physical properties

• Appearance: pale cream to light yellow paste/liquid or free-flowing powder.
• Aroma/flavor: from clean buttery to pungent cheesy as lipolysis increases.
• Elevated oxidation susceptibility due to FFA → control peroxide value (PV) and oxygen exposure.

Sensory and technological properties

• High-impact buttery/cheesy flavor potentiation at low dose.
• Partial glycerides enhance emulsification, wetting, and flavor release.
• In dry systems with carriers, may support Maillard development.
• Over-lipolysis can yield soapy/harsh or rancid notes; balance is critical.

Food applications

• Flavors & seasonings: butter/cheese top-notes for snacks, pasta/rice seasonings, bouillons.
• Sauces & soups: white/cheese sauces, gravies — boosts creaminess and dairy identity.
• Bakery: crackers, laminates, cookies, fillings and toppings.
• Processed cheese & analogs: increases cheese intensity; enables fat reduction/cost optimization.
• Ready meals & meats: rubs/glazes; savory flavor systems.

Nutrition and health

• Primarily contributes dairy fat; usage is typically flavor-level (very small).
• Consider the contribution of saturated fat at higher inclusion levels.
• Suitable for ovo-lacto vegetarian diets; not vegan.

Serving note (inclusion guidance)

• Seasonings/flavor systems: ~0.05–0.5% as-is in finished food.
• Sauces/processed cheese/bakery: ~0.2–1.5% (higher for mild bases).
• Titrate to sensory target; often synergistic with diacetyl/cheese flavors.

Allergens and intolerances

• Contains milk (major allergen; labeling required).
• Lactose: negligible in fat pastes; may be present in powders containing milk solids/carriers.
• Enzymes are inactivated; declare enzyme source if required by local rules.

Quality and specifications (typical)

• AV 10–80 mg KOH/g fat (target by application)
• PV ≤ 1–2 meq O₂/kg fat at packing; low p-AnV (secondary oxidation)
• FFA 5–30% of fat (profile tailored to flavor)
• Moisture: powders ≤ 4–5%
• Microbiology (powders): Salmonella absent/25 g; low coliforms; total count within dairy-powder norms
• Sensory: clean buttery/cheesy without oxidized, soapy, or sulfury off-notes

Storage and shelf-life

• Powders: cool, dry, dark (≤ 20–25 °C; RH < 65%); oxygen-barrier packs; shelf-life 12–18 months unopened.
• Pastes/liquids: refrigerate (≤ 4 °C) for weeks or freeze (−18 °C) for 6–12 months.
• Minimize oxygen and light; antioxidant systems (e.g., tocopherols/ascorbyl palmitate) may be used where permitted.

Safety and regulatory

• Produced under GMP/HACCP; lipases must be food-grade and approved.
• May be declared as “Enzyme-Modified Milkfat/Butterfat”, “Enzymatically Modified Dairy Ingredient”, or in some jurisdictions as “flavor”/“natural flavor” when compliant with flavor regulations.
• Allergen “milk” mandatory; declare carriers/additives/antioxidants where used.

Labeling

• Name examples: “Enzyme Modified Milkfat (EMMF)”, “Enzyme-Modified Butterfat (EMBF)”, or “Flavoring” (jurisdiction-dependent).
• Include ingredient list, milk allergen, net weight, lot/date, origin, storage, and any declared enzymes/additives.

Troubleshooting

• Harsh/soapy or rancid notes → over-lipolysis or long storage → select lower AV, add antioxidants, tighten oxygen control.
• Oxidized flavor → high PV/oxygen exposure → improve barrier packaging, nitrogen flush, colder storage.
• Poor dispersion (powder) → fine particles/low instantization → choose agglomerated grade; disperse into warm phase with shear.
• Phase separation (paste in sauce) → weak emulsification → increase shear or add complementary emulsifier/starch.

Sustainability and supply chain

• Provides high flavor intensity at low dose, potentially reducing overall dairy-fat usage in finished foods.
• Can valorize dairy side streams; implement heat recovery, wastewater treatment with BOD/COD reduction, and recyclable/mono-material packaging.
• FIFO rotation and oxidation control minimize waste.

Main INCI functions (cosmetics)

• Not typically used as-is; related cosmetic ingredients include Enzyme-Modified Butterfat or Hydrolyzed Milk Fat as skin-conditioning/film-forming agents under cosmetic-grade specs.

Conclusion

Enzyme modified milkfat delivers powerful buttery/cheesy flavor and useful emulsification at very low inclusion. Careful control of enzyme specificity, lipolysis endpoint, and oxidation is essential to achieve a clean, stable profile across sauces, seasonings, bakery, processed cheese, and ready meals.

Mini-glossary

• SFA/MUFA/PUFA — Saturated/monounsaturated/polyunsaturated fatty acids; limiting SFA while favoring MUFA/PUFA generally supports a healthier lipid profile.
• FFA — Free fatty acids released by lipase action; key to flavor but more oxidation-prone.
• AV (acid value) — mg KOH needed to neutralize FFA per g fat; index of lipolysis degree.
• PV (peroxide value) — Primary lipid-oxidation measure (meq O₂/kg fat); lower indicates fresher fat.
• p-AnV — p-Anisidine value; indicator of secondary oxidation (aldehydes).
• GMP/HACCP — Good manufacturing practices / hazard analysis and critical control points; hygiene and safety systems.
• BOD/COD — Biochemical/chemical oxygen demand; indicators of organic load in effluents.