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Clarified butter: what it is, what is it for and what are its properties. Lactose content, impact on health (is it bad?) And on cholesterol.
Clarified butter: what it is
This is the classicbutterwhich, however, has undergone a further process known as "clarification".
Clarified butter: what is it? It is an animal fat designed to allow cooking at higher temperatures as it has a higher smoke point.
What are the differences between classic butter and clarified butter? Whole butter contains milk proteins which burn at a low temperature affecting the smoke point which, for thebuttertraditional, is between 130 ° and 135 ° C.
The smoke point of theclarified butterit is around 250 ° C, this is because with clarification yesremovefrom "whole butter" both milk proteins and a fraction of water.
Due to the treatment undergone, theclarified butterit is made up of 99% fat. With clarification, water, carbohydrates and milk proteins are eliminated.
Lacking milk protein, theclarified butterit has a longer duration: the expiry date, in fact, is much postponed when compared with a whole butter produced and packaged on the same day.
Clarified butter: is it bad?
It is an animal fat and its consumption is contraindicated in people suffering from hyperlipidemia, overweight and obesity.
Theclarified butterwhat impact does it have on cholesterol?
The consumption of clarified butter should be preferred to whole butter in patients suffering from high cholesterol, however, its use should still be limited. Better to get advice from a good nutritionist.
The cholesterol supply of clarified butter is limited. In addition, according to a study published in the US National Library of Medicine - National Institutes of Health, theclarified butter it is rich in fat-soluble vitamins with high antioxidant power. This contribution would reduce the level of blood cholesterolreducing the risk of cardiovascular disease.
To return to our question: clarified butter is bad for you? Used within certain limits no, it should be preferred to other fats ... however it is still an animal fat and its use must be included in a balanced diet.
We remind you that the use of any fat of animal origin is associated with an increased risk of contracting coronary heart disease.
Clarified butter: properties
100 grams of clarified butter can have a composition that varies according to the manufacturer. In principle, the nutritional composition should be this:
- 99.8 g of butterfat
given in turn by:
- 65.8 g of saturated fat
- 28 g of monounsaturated fat
- 4.6 g of polysaturated fats
- 0.28 g of cholesterol
- 0.1 g of water
Among other nutritional properties, we point out a supply of fat-soluble vitamins (vitamins A, E, K).
Clarified butter: lactose
Clarified butter, as opposed towhole butter, contains negligible quantities of lactose and casein, so it can be introduced - with caution - into the diet of those with a lactose intolerance or allergy to milk proteins. Why "with caution"? Because it is true that the content of lactose in butterclarifiedit is negligible but it is also true that every organism has a completely personal tolerance threshold. In general, clarified butter can be consumed by those with lactose intolerance, while there are more reserves for those suffering from milk protein allergy.
Clarified butter: use and what it is for
What is it for? Given its higher smoke point, it can be used for frying and sautéing. It can be used alone or in a mixture with extra virgin olive oil.
How to use clarified butter to replace whole butter?It can be used in any recipe that involves the use of butter with a single care: you will have to replace it in recipes using 20% less than the indicated doses of butter. Since it does not contain an aqueous and protein fraction, its use must be reduced. For example, if a recipe calls for the use of 150 grams of butter, this dose can be replaced with 120 grams of clarified butter.
Do you want to use the clarified butter in yours recipes?
This ingredient is perfect for enhancing the flavor of fish meat. It can be used with tuna or salmon trout. In the article dedicated to "Salmon trout" you will find a recipe that involves the use of clarified butter.