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