Butter

Appears in

Published 2003

About

Butter is made from heavy cream. While some of the fat in chilled cream is in the form of liquid globules, a large amount consists of tiny solid fat crystals, so tiny that cream seems totally liquid in the mouth. Butter manufacturing involves the separation of this fat, both solid fat crystals and liquid globules, from much of the remaining liquid, or buttermilk.

Table 9.1 Common Additives to Fats and Oils

Additive	Description	Common Use in Fats and Oils
Annatto	Natural coloring from the seed of the annatto (achiote) shrub	Color for butter
Beta-carotene	A form of vitamin A	Color for margarine
BHA	Synthetic antioxidant; butylated hydroxyanisole	Minimizes oxidative rancidity
BHT	Synthetic antioxidant; butylated hydroxytoluene	Minimizes oxidative rancidity
Citric acid	Organic acid, especially high in citrus fruits	Minimizes oxidative rancidity, especially in lard and other fats that contain small amounts of iron or other destructive minerals
Cottonseed oil, hydrogenated	From seed of cotton plant	Added to plastic shortening to encourage formation of proper beta prime crystal structure for creaming
Dimethylpolysiloxane	Silicone derivative	Added to frying fats to reduce foaming and to delay the degradation of fats exposed to high heat
Lactic acid esters of monoglycerides	Emulsifier	Added to high-ratio liquid shortenings to encourage formation of proper alpha crystal formation for aeration
Lecithin	Emulsifier	Added to margarine to minimize spattering during pan sautéing; added to pan release sprays, to prevent baked goods from sticking
Mono- and diglycerides such as glyceryl monostearate	Emulsifier	Added to high-ratio shortenings to increase aeration, moistness, and tenderness, and especially to prevent staling of baked goods
Polyglycerol esters (PGE)	Emulsifier	Prevents clouding in salad oil by inhibiting fat crystallization
Polysorbate 60	Emulsifier	Added to high-ratio shortening, to aid creaming and for stabilizing cake batters and icings.
Potassium sorbate	Potassium salt of sorbic acid, a natural organic acid	Added to margarine to prevent microbial growth
Propyl gallate	Synthetic antioxidant	Minimizes oxidative rancidity
Propylene glycol monoesters (PGME), such as propylene glycol monostearate (PGMS)	Emulsifier	Added to high-ratio liquid shortenings. Alpha-tending emulsifier that is highly effective at aerating cake batters; also good at distributing and holding fat, for moistness and tenderness
Salt	Sodium chloride	Flavoring and preservative in butter and margarine
Sodium benzoate	Sodium salt of benzoic acid, a natural organic acid	Added to margarine to prevent microbial growth
Stearic acid	Natural saturated fatty acid	Added to high-ratio liquid shortening. Assists emulsifiers in aerating cake batters and distributing and holding fat, for moistness and tenderness
TBHQ	Synthetic antioxidant; tertbutylhydroquinone	Minimizes oxidative rancidity
Tocopherols	Mixture of vitamin E and related molecules; antioxidant	Minimizes oxidative rancidity
Vitamin A palmitate		Added to margarine as a vitamin
Vitamin D		Added to margarine as a vitamin