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Butter substitutes are designed to mimic the taste, texture, and functionality of traditional dairy butter but are made from non-dairy or lactose-free ingredients.
Molly McButter is an American-made flavored butter substitute manufactured by B&G Foods. [1] Originally developed by food chemists at Alberto-Culver, it is a lower-calorie replacement for butter. [2] [3] As a result of its partially hydrogenated oil ingredient, Molly McButter contains trans fat. [4]
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature , consisting of approximately 80% butterfat . It is used at room temperature as a spread , melted as a condiment , and used as a fat in baking , sauce -making, pan frying , and other cooking procedures.
In addition to a regular and 'light' spread, Unilever also uses the brand name to market a liquid butter substitute contained in a spray-bottle. [11] This product is an emulsion of vegetable oil in water formulated with a 'hint' of butter flavor (derived from buttermilk) and is marketed as having zero calories and zero fat content. [12]
Sep. 1—(Family Features) Chef Julia Child once said, "With enough butter, anything is good." The rich flavor of butter has been a staple in cooking and baking for ages. Gracing home chefs with ...
Clover is a brand of soft spread sold in the United Kingdom that is produced by Saputo Dairy UK. [1] It resembles butter but is easier to spread when cold. [2] Its ingredients include vegetable fat and buttermilk. [3] The brand was launched in September 1983 and is claimed to be worth £81m at retail value. It is made in Kirkby near Liverpool ...
This creamy seed butter, made from ground sesame seeds, is packed with bone-loving nutrients. ... simply whisk with a little lemon juice and you’ve got yourself a dairy-free but creamy dressing ...
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
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