Definition of Butter Fat and Creme Anglaise
Do you know What is Butter Fat and Creme Anglaise. If you are looking for the definition of Butter Fat and Creme Anglaise or want to know what is Butter Fat and Creme Anglaise?, 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 Dairy Product Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Creme Anglaise is Not Available 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 Creme Anglaise has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Creme Anglaise is traced back to France.