Definition of Caramel and Butter Fat
Do you know What is Caramel and Butter Fat. If you are looking for the definition of Caramel and Butter Fat or want to know what is Caramel and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms Caramel is a liquid made by heating and cooking sugar or syrup until it turns brown that is used as an ingredient for coloring and flavoring food. While 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% Both these products are unique in their own ways. Caramel is a colored dairy product and Butter Fat is 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. Caramel bears flavor with a aroma whereas Butter Fat has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Caramel originated in American, whereas origin of Butter Fat is traced back to .