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Nutrition (Per tbsp): Calories: 60 Fat: 6 g (Saturated Fat: 2 g) Sodium: 90 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. This brand is probably most synonymous with substitute butter, and ...
A standard of identity sets out what ingredients a product must contain, which ingredients it may contain, and any requirements of manufacturing. For example, "whisky" is defined as "a potable alcoholic distillate obtained from a mash of cereal grain saccharified by diastase of malt or by other enzymes and fermented by the action of yeast". It ...
Cottonseed oil found peacetime use in salad dressings, mayonnaise, and in the ice-cream substitute mellorine. [4] In 1973, the U.S. Food and Drug Administration created a standard of identity for mellorine as part of its efforts to encourage new product innovation and nutrition information labeling. [5]
In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine. [65]
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The change was noticed by customers, who left hundreds of angry reviews on the Smart Balance website. 991 of the 1008 reviews for the butter substitute are just one star, with complaints about the ...
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]
If a recipe calls for salted butter and you only have unsalted, it’s an easy fix: Simply add a small amount of salt to your ingredients (approximately ¼ teaspoon salt per ½ cup of butter).
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