Definition of Butter Fat and Dulce de leche
Do you know What is Butter Fat and Dulce de leche. If you are looking for the definition of Butter Fat and Dulce de leche or want to know what is Butter Fat and Dulce de leche?, 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 Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Dulce de leche is Brown 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 Dulce de leche has Sweet flavor and a Sweet aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Dulce de leche is traced back to Argentina.