Definition of Creme Anglaise and Butter Fat
Do you know What is Creme Anglaise and Butter Fat. If you are looking for the definition of Creme Anglaise and Butter Fat or want to know what is Creme Anglaise and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms Dairy Product 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. Creme Anglaise is a Not Available colored dairy product and Butter Fat 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. Creme Anglaise bears Not Available flavor with a Not Available aroma whereas Butter Fat has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Creme Anglaise originated in France, whereas origin of Butter Fat is traced back to NA.