Definition of Butter Fat and Spaghettieis
Do you know What is Butter Fat and Spaghettieis. If you are looking for the definition of Butter Fat and Spaghettieis or want to know what is Butter Fat and Spaghettieis?, 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 Spaghettieis is a German ice cream dish made to look like a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Spaghettieis 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 Spaghettieis 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 Spaghettieis is traced back to Germany.