Butterfat

Butterfat is the fat component of butter. It is produced by churning cream or milk, separating the fat from the liquid (buttermilk). The resulting butter is then often further processed to remove most of the water and milk solids, concentrating the fat content.

Butterfat is used in confectionery, baked goods, and dairy products for its rich flavour, smooth texture, and creamy mouthfeel. It acts as a fat source, contributing to the structure and palatability of foods like cakes, biscuits, and chocolates.

Butterfat is a natural component of dairy products and is not typically considered a food additive requiring authorisation. While butterfat is a source of saturated fat, which the NHS advises limiting as part of a balanced diet, it also contains beneficial fat-soluble vitamins. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated the safety of fats and fatty acids in general, but specific evaluations for butterfat as a standalone ingredient are not usually categorised under additive regulations.