Definition of Butter Fat and Custard
Do you know What is Butter Fat and Custard. If you are looking for the definition of Butter Fat and Custard or want to know what is Butter Fat and Custard?, 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 A dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Custard is Yellow 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 Custard has Thick flavor and a Milky and Sweet aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Custard is traced back to France.