Definition of Butter Fat and Amasi
Do you know What is Butter Fat and Amasi. If you are looking for the definition of Butter Fat and Amasi or want to know what is Butter Fat and Amasi?, then this is where you will fetch your answers. Well, in simple terms Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11% While In simple terms, Amasi is the bacterial fermentation of milk which is often sweetened or flavored. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Amasi is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Butter Fat bears Not Available flavor with a Not Available aroma whereas Amasi has Sour flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Amasi is traced back to Africa.