Edible Oil Exporter

Butter Oil and Dairy Fat Exports

Dairy fats are the most quality-sensitive category we handle. Free fatty acid and peroxide values move with handling and storage, not just with production, so the numbers that matter are the ones measured at dispatch rather than at manufacture.

Butter oil and anhydrous milk fat

Milk fat content minimum 99.8% for anhydrous milk fat and minimum 99.3% for butter oil. Free fatty acids maximum 0.3% expressed as oleic acid, with peroxide value tested and declared per lot. HS code 04021010.

AMF and butter oil are used as fat bases in recombined dairy, confectionery, bakery and ghee production. The distinction matters commercially: AMF carries the higher milk fat minimum and the tighter moisture tolerance, so if your process or your local labelling rules require AMF specifically, say so at enquiry stage rather than accepting a butter oil quotation.

Testing and handling

Every lot is tested for free fatty acids, peroxide value, iodine value, saponification value, moisture and volatile matter, refractive index and specific gravity. A Certificate of Analysis accompanies each shipment.

Because oxidation is time and temperature dependent, tell us your transit route and expected destination storage conditions when you enquire. That determines the packaging and the FFA headroom we should build into the contracted specification, and it is the single most useful thing a buyer can tell us about a dairy fat order.