Butter is a kind of oil commonly used when baking, but with the updates and iterations of some supermarkets or shopping malls, the variety of butter has gradually increased. In the process of increasing the number, many new nouns emerge. For example, what we commonly see: butter, butter, cream, cheese, etc.
at first glance seems to be all dairy products, but what is the difference between these products? How should we choose for different needs?
What is the difference between dairy products such as butter, butter, butter, etc.
Because of different regions and different translations, butter and butter have different meanings in different places. Now, the provisions in my country's current national food safety standard "Cream, Cream and Alien Cream " (GB19646-2010) shall prevail.
·Cream
Cream corresponds to the cream in English, which refers to the fat part separated from milk, but is separated relatively roughly. The fat content is as long as it is above 10%, and it still retains a lot of water and some protein.
·Butter
Cream and butter are the same meaning, corresponding to the English butter, which also refers to the fat part separated from milk, but is separated more thoroughly, with a fat content of more than 80%.
butter is used in most common baking products, such as cookies, cakes, puff pastry, etc. Although it is really fragrant, the fat is really high.
·Anhydrous butter (Anhydrous cream)
Separate the milk into a purer way, making the fat content reach more than 99.8%, which is anhydrous butter, also called anhydrous butter, which is anhydrous milkfat in English.
·Butter
A term for butter can refer to oil extracted from the fat tissue of a cow. But the butter we have here is not. Generally, in Hong Kong, butter is called butter. According to Hong Kong rules: butter must be made of milk or dairy products, the milk fat contained must not be less than 80%, the moisture content must not exceed 16%, and the salt must not exceed 4%.
·Ches
There are many alias for cheese. For example, cheese, cissel , cheese, etc., and there are also cheese, cheese, etc. In fact, they are all products of the same type, but they are called different names.
cheese has high nutritional value. In a sense, it can be regarded as "concentrated milk". It is rich in protein and calcium, but it also contains a lot of fat. If you have a need to lose weight, you can choose low-fat cheese. The most important thing about
is that the content of lactose in cheese is very low. For people with lactose intolerance, supplementing calcium through cheese is a very good choice. There is a picture below
, which can give you a rough idea of the past and present of these dairy products.
What are common artificial products?
Take vegetable cream as an example. Vegetable cream or margarine is a low-priced vegetable oil as raw material and uses "greasing and fat hydrogenation" technology to imitate butter, making oil products as stable, high temperature resistant and versatile as butter.
vegetable cream generally contains more saturated fatty acids and trans fatty acids . Both of these substances are considered to increase the main risk of cardiovascular disease.
What's more, these artificial products are still very fat. Eating too much not only increases the risk of chronic diseases, but the first thing to bear is gaining weight, especially for children.
Why is butter yellow?
This is because there is a carotene in it. When the cows eat grass, they will enter carotenoid , and then secrete them into the milk when they are lactation.
Since carotenoids are fat-soluble, they stay with the fat in milk and follow them into butter when they are made into butter.
Butter is also a dairy product. Can it supplement calcium?
First of all, we need to clarify the nutritional content of butter. Butter is almost all fat, and the calories are almost 890 kcal / 100 g. If you like to spread bread with butter, you must pay attention to the amount you consume. A little at a time is enough.
Moreover, butter is different from other dairy products and contains very low calcium content, so eating butter cannot supplement calcium.
Why is butter unhealthy?
Butter, the most obvious thing for the body is the problem of trans fatty acids, which can increase the risk of cardiovascular disease.
At the same time, butter also contains a lot of cholesterol , especially for people who already have three high problems, butter is really an ingredient that should not be touched.
At the same time, let me talk about something that we often overlook. Generally, the ordinary butter we buy is relatively low in smoke points and is not suitable for cooking large amounts of high temperatures as cooking oil. Therefore, if you need to use butter to cook steak dishes, you should pay special attention to the choice of butter.
Butter is not healthy, is there any alternatives for baking?
You should know that butter is half the baking. Since it is unhealthy, will you not be able to eat desserts in the future? You should know that for people who are healthy, there is no clear idea that any food can be eaten or cannot be eaten, and it is mainly a matter of quantity.
There is no problem eating it once a while. If you feel it is unhealthy, there are several products below that can replace butter in baking, which can make your diet healthier while being delicious.
· Vegetable oil/Olive oil: Vegetable oil is fine, olive oil will have some special flavors, and it is not very suitable for long-term high-temperature baking.
·Apple puree: Replace half of the butter use with apple puree, which is not only healthier, but also has a light fruity aroma in the baked products made.
·Sharp yogurt: Very thick yogurt can be used instead of part of butter, which is very suitable for cakes, biscuits and other products.
·Avocado: Avocado is a representative of high-quality fat. Using some avocado puree to replace some butter can also make baking healthier.
is actually not only butter, but any oil is beneficial to the body. The most important thing is how we view it and how to eat it. Eating it in moderation under normal conditions is OK for the body~
References:
[1] "[Tan Butter Cold Knowledge] Can natural, artificial, shortening be replaced by each other? Which product is healthier? 》Hong Kong Special Administrative Region Government Consumer Council
[2] "Can't tell the difference between butter and cheese? Learn to buy in 5 minutes》Lilac Doctor
[3] "What is the relationship between butter, cream, butter? 》Lilac Doctor
[4] "【Zheng Xixi】Is butter healthy? Is it nutritious? Can you eat with confidence? 》Clinical Nutrition Network
Personal introduction: Nutritionist Vivi (Zhu Yuwei), the first batch of registered nutritionists in China, a master of returnee nutrition, a national first-class public nutritionist, deputy chairman of the Infant and Toddler Food Professional Committee, a member of the Maternal and Infant Science Group of the China Science Popularization Writers Association, one million fans on the Internet, focusing on spreading international mainstream popular science knowledge such as maternal and childcare, nutritional food education, etc. Welcome to follow me on Toutiao accounts and various platforms~
