User:Peter G Werner/Sandbox
From Wikipedia, the free encyclopedia
| Butter | |
 Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. |
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Composition
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| Fat content | whole: 65–80 % clarified: 100 % |
| Water content | whole: 15–30% clarified: 0% |
| Nonfat solids | whole: 5 % clarified: 0 % |
| Sterols | 0.215 g cholesterol/100 g whole butter |
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Fat composition
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| Saturated fats | 63–68 %: Palmitic acid: 15–30 % Stearic acid: 9–15 % Myristic acid: 11–20 % Lauric acid: 2–6 % Butyric acid: 3–4 % Capric acid: 1.6–3.0 % Caproic acid: 1.4–2.0 % Arachidic acid: 2 % Caprylic acid: 0.5–1.7 % |
| Unsaturated fats | 32–37 % |
| Monounsaturated fats | Oleic acid: 18-33 % Palmitoleic acid: 0–6 % |
| Polyunsaturated fats | Linoleic acid: 0.2–4.0 % Linolenic acid: 0.1–0.5 % Arachidonic acid: 0.2–0.4 % |
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Properties
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| Food energy per 100g | 3000 kJ (720 kcal) |
| Melting point | 28–36 °C (82.4–96.8°F) |
| Smoke point | whole: 177°C (350°F) clarified: 252°C (485°F) |
| Specific gravity at 20 °C | 0.865 |
| Refractive index | 1.453-1.457 at 40 °C |
| Iodine value | 25–42 (typically ~30) |
| Acid degree value | 0.40–0.56 |
| pH | unsalted: 4.2–5.2 salted 4.3–6.7 |
| Saponification value | 210–250 |
| Unsaponifiable | 0.4 % |
