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    Home > Active Ingredient News > Digestive System Information > Butter, high-calorie delicacy?

    Butter, high-calorie delicacy?

    • Last Update: 2021-02-04
    • Source: Internet
    • Author: User
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    about butter, no one is new. Even if you haven't seen butter, you've eaten all kinds of butter bread and butter cookies. However, many people do not know that butter is actually a dairy. Butter, which Taiwan calls cream, and Hong Kong, which calls butter. According to China's national food safety standards, butter or cream corresponds to butter and cream to cream.
    history of butter: eatable and
    , butter is also a food with a long history. The earliest accounts of butter date back 4,500 years to a piece of limestone, which shows the process of producing butter at the time in the form of pictures. In addition to being a food, butter was rare and pure at the time, and in many cultures it was used for religious rituals.has historically been used like gold oil and has been widely used in every aspect of everyday life by people all over the world. The ancient Greeks and Romans used to apply butter to the skin as a "morning and evening cream" and wax it to the hair to achieve the beauty effect of "oily pasta". The ancient Egyptians used butter as a medicine for eye infections and applied them to the skin to treat skin infections and burns. Nordics believe that eating butter can prevent kidney and bladder stones. There is also an old British custom, that is, to give the newlyweds a jar of butter, in order to bless them many children.in Europe, butter was considered a savage food by the ancient Romans and the ancient Greeks. It was not until the fifteenth century that butter slowly turned around and became a symbol of wealth and luxury. This turn didn't last long, and with the development of industrial production after the Industrial Revolution, the production efficiency of butter was increased, the cost of production was greatly reduced, and butter, which had been a luxury item, gradually appeared on the dinner table of ordinary people.addition, there are many artists who use butter as raw material to create works of art.Sculptures: Farm Life, Jim VictorButter Sculptures: Marilyn Monroe, Shawn Bowman
    What's the relationship between cream and butter?
    how does butter come about?milk is a emulsion that contains about 3.6% fat. These fats are scattered in milk in the form of small fat balls, and their diameters are small, usually between 0.1 and 20 microns. Why don't these little fat balls come together to layer the milk? This has to say the composition of milk fat: more than 98% of milk fat is based on triglycerides of neutral fat, the remaining less than 2% of the polar fat based on phospholipids. The small fat balls contain hydrophobic triglycerides, which are wrapped in a membrane of phospholipids and proteins. The hydrophobic side of the film leans against the same hydrophobic triglycerides, while the hydrophobic side is exposed, allowing these small fat balls to remain relatively stable in milk without gathering together., however, although fat balls do not fuse and gather between fat balls, their density is still smaller after all. So when the milk is placed for a long time, the fat slowly floats to the upper layer. Using this difference in density, we can divide the milk into creamy and skimmed milk by centrifugation.the process of turning cream into butter.cream contains about 40 percent fat and about 60 percent water, which is also dispersed in the form of fat balls in water. Fat balls are separated by membranes on the outer surface and therefore cannot converg with each other. The fat ball is surrounded by continuous water. So we said it was water-packed oil. At this point, if we apply a mechanical external force to the cream and destroy the membrane that surrounds the fat ball, we can unite the fat balls that would otherwise be isolated from each other. If we keep a lower temperature at the same time and let the fat solidify (the solidification point of the cow's milk fat is around 30 degrees Celsius), the excess water will be separated from the fat. Slowly, the small particles of solidified fat stick to each other to form a large slug. At this time, the remaining small amount of water in the form of small droplets scattered in the fat, the situation of water-packed oil reversed into oil-packed water, cream into butter.In the actual production process, the cream is usually first pasteurized, on the one hand to eliminate the microorganisms, to ensure the quality of the same product, on the other hand, can also let the lipase and redoxase infested, thereby limiting their decomposition and oxidation of milk fat. Then, inoculate the cream with specific lactic acid bacteria to ferment to produce a butter-specific flavor substance. The cream is then violently stirred to complete the inso-phase process from water-packed oil to oil-packed water. Finally, by slow and gentle stirring, the unsopeeded pieces of butter are turned into equal butter. At the last step, you can also add salt to produce salted butter or semi-salted butter. Typically, 1 kg of butter is produced with 20 litres of whole milk (using only the fat content).
    butter taste beautiful, don't be greedy Oh
    Butter is delicious, France even has an old saying called "no butter, not a big meal." Butter can be applied directly to bread, can also be used to cook other foods, can also be used to make pastry cookies. More than 80 percent of butter is fat, less than 16 percent water, and the rest is residual protein, sugar, minerals and vitamins. Butter contains a high number of calories, and 100 grams of butter contains 3,136 kJ (750 kca), much higher than chocolate (100 grams of dark chocolate contains about 2,200 kJ). What you may not know is that butter, in addition to providing more calories, is also rich in fat-soluble vitamins (vitamins A, D, E, K), especially vitamin A, eating 10 grams of butter can provide 8% of the body's daily vitamin A., however, butter also contains high cholesterol, at 240-280 mg per 100 grams of butter, so it is considered one of the foods that can cause health problems such as cardiovascular disease. Therefore, people who already have high blood fat, butter is still better to eat less, but for people with normal fat metabolism, moderate consumption of butter will not do any harm to the body. Since the vitamins in the butter are easily destroyed at high temperatures, it is best to spread the butter directly on the bread and eat it raw. Although butter is also dairy, it contains only a small amount of lactose, so even people with lactose insatiability do not cause discomfort by eating butter.then, eat a little butter every day, then buy a piece is not to eat will be broken? Don't worry, the main component of butter is fat, microorganisms can not survive and reproduce on it, the only thing to note is fat oxidation and hydrolysing, if the storage temperature is too high or packaging is not strict, fatty acid oxidation or hydrolysing may produce some volatile ketones and aldehydes, so that butter produces an unpleasant smell. Therefore, pay attention to how much to eat each time to open how many packaging, and then remember to pack and put back in the refrigerator. Also, if you buy too much, you can freeze the butter, and when you need to eat, remember to put it back in the freezer five or six hours in advance to thaw it.
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