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Butterfat
Zināms arī kā: concentrated butter
A natural milk fat used in cooking and baked goods; fine in normal amounts, high in saturated fat.
Butterfat is the fat extracted from milk or cream, mostly saturated fat with some vitamin A and D. It's a common food ingredient, not a synthetic additive, so it's regulated as a food, not as a chemical additive. The main consideration is calorie and saturated fat content if eaten in large amounts regularly.
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Why it matters
Butterfat is just concentrated milk fat, the same fat found in butter, ghee, and cream. Food makers use it to add richness, flavour, and texture to baked goods, sauces, candies, and processed foods. In the body, it's digested like any dietary fat: broken down and used for energy or stored. It's not a chemical additive with a special mechanism - it's a natural food component. Most people don't need to worry about it unless they're managing saturated fat intake or have a milk allergy or lactose intolerance.
Avoti (2)
- 1.WHO Healthy Diet Fact Sheet
- 2.Regulation (EC) No 1333/2008 on food additives
