Dairy
Butter vs AMF vs Butter Oil
Understand the difference between butter, anhydrous milk fat and butter oil and where each is used.
13 April 2026 4 min read
Butter, AMF and butter oil are all dairy fats, but they differ in fat content, stability and use. Choosing correctly affects both cost and application.
Butter
Standard butter is around 82% fat and used in bakery, foodservice and retail. It is supplied in cartons and ships frozen or chilled.
AMF and butter oil
Anhydrous milk fat (AMF, ~99.9% fat) and butter oil are concentrated dairy fats used in recombined dairy, ice cream and confectionery. They are shelf-stable and supplied in drums.
Choosing for your use
- Butter: bakery, foodservice, retail
- AMF / butter oil: recombination, ice cream, confectionery
- Butter powder: dry mixes and bakery
Key takeaways
- Butter is ~82% fat for bakery and retail
- AMF is ~99.9% fat and shelf-stable
- Butter oil suits recombination and ice cream
- Match fat form to your application and storage
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