Butterfat: Difference between revisions

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→‎Composition: The references do not say "other saturated: 3%". They say "other: 3%", which according to USDA is trans-fatty acid (mainly vaccenic acid, naturally occurring in both human breast milk and ruminant milk).
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== Composition ==
== Composition ==
[[File:TriglycerideDairyButter.png|thumb|400px|Structure of a [[triglyceride]] containing myristic, palmitic, and oleic acid.]]
[[File:TriglycerideDairyButter.png|thumb|400px|Structure of a [[triglyceride]] containing myristic, palmitic, and oleic acid.]]
Butterfat is mainly composed of [[triglyceride]]s. Each triglyceride contains three [[fatty acid]]s. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):<ref>National Research Council, 1976, ''[http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 online edition Fat Content and Composition of Animal Products]'', Printing and Publishing Office, National Academy of Science, Washington, D.C., {{ISBN|0-309-02440-4}}; p. 203</ref><ref name=Ullmann>The quote values vary by 1-3% according to the source: Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. {{DOI|10.1002/14356007.a16_589.pub3}}</ref>
Butterfat is mainly composed of [[triglyceride]]s. Each triglyceride contains three [[fatty acid]]s. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):<ref>National Research Council, 1976, ''[http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 online edition Fat Content and Composition of Animal Products]'', Printing and Publishing Office, National Academy of Science, Washington, D.C., {{ISBN|0-309-02440-4}}; p. 203</ref><ref name=Ullmann>The quote values vary by 1-3% according to the source: Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. {{DOI|10.1002/14356007.a16_589.pub3}}</ref><ref name=USDAtrans>{{cite web |url=https://ndb.nal.usda.gov/ndb/foods/show/1?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=50&sort=default&order=asc&qlookup=butter&ds=&qt=&qp=&qa=&qn=&q=&ing= |title=National Nutrient Database for Standard Reference Release 28 |publisher=[[United States Department of Agriculture]]}}{{Dead link|date=August 2018 |bot=InternetArchiveBot |fix-attempted=yes}}</ref>


{{bar box
{{bar box
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{{bar percent|[[palmitic acid|Palmitic]] saturated C16|black|31}}
{{bar percent|[[palmitic acid|Palmitic]] saturated C16|black|31}}
{{bar percent|[[stearic acid|Stearic]] saturated C18|black|11}}
{{bar percent|[[stearic acid|Stearic]] saturated C18|black|11}}
{{bar percent|Other saturated|black|3}}
{{bar percent|[[Palmitoleic acid|Palmitoleic]] monounsaturated C16:1|grey|4}}
{{bar percent|[[Palmitoleic acid|Palmitoleic]] monounsaturated C16:1|grey|4}}
{{bar percent|[[oleic acid|Oleic]] monounsaturated C18:1|grey|24}}
{{bar percent|[[oleic acid|Oleic]] monounsaturated C18:1|grey|24}}
{{bar percent|[[Linoleic acid|Linoleic]] polyunsaturated C18:2|blue|3}}
{{bar percent|[[Linoleic acid|Linoleic]] polyunsaturated C18:2|green|3}}
{{bar percent|[[alpha-Linolenic acid|Alpha-Linolenic]] polyunsaturated C18:3|blue|1}}
{{bar percent|[[alpha-Linolenic acid|Alpha-Linolenic]] polyunsaturated C18:3|green|1}}
{{bar percent|[[Trans fat|Trans]] (mainly [[vaccenic acid|vaccenic]] C18:1 trans-11)|blue|3}}
|caption=''{{Font color|black||black}}'':&nbsp;Saturated; ''{{Font color|grey||grey}}'':&nbsp;Monounsaturated; ''{{Font color|blue||blue}}'':&nbsp;Polyunsaturated
|caption=''{{Font color|black||black}}'':&nbsp;Saturated; ''{{Font color|grey||grey}}'':&nbsp;Monounsaturated; ''{{Font color|green||green}}'':&nbsp;Polyunsaturated; ''{{Font color|blue||blue}}'':&nbsp;Trans
}}
}}

Trans fats also occur naturally, e.g., the [[vaccenic acid]] in breast milk, and some [[isomers]] of [[conjugated linoleic acid]] (CLA). These trans fats occur naturally in meat and dairy products from [[ruminant]]s.

Butterfat contains about 3% [[trans fat]], which is slightly less than 0.5 grams per [[US tablespoon]].<ref name=USDAtrans>{{cite web |url=https://ndb.nal.usda.gov/ndb/foods/show/1?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=50&sort=default&order=asc&qlookup=butter&ds=&qt=&qp=&qa=&qn=&q=&ing= |title=National Nutrient Database for Standard Reference Release 28 |publisher=[[United States Department of Agriculture]]}}{{Dead link|date=August 2018 |bot=InternetArchiveBot |fix-attempted=yes}}</ref> Trans fats occur naturally in meat and milk from [[ruminant]]s. The predominant kind of trans fat found in milk is [[vaccenic acid]]. Two Canadian studies have shown that vaccenic acid could be beneficial compared to hydrogenated vegetable [[shortening]], or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.<ref>[http://www.redorbit.com/news/health/2608879/trans-fats-from-ruminant-animals-may-be-beneficial Trans Fats From Ruminant Animals May Be Beneficial – Health News]. redOrbit (8 September 2011). Retrieved 22 January 2013.</ref><ref name="jn.nutrition">{{cite journal|journal=The Journal of Nutrition|volume=140|issue=1|date=Jan 2010|pages=18–24|pmid=19923390|doi=10.3945/jn.109.105163|title=Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr-/- Mice|last1=Bassett|first1=C. M. C.|last2=Edel|first2=A. L.|last3=Patenaude|first3=A. F.|last4=McCullough|first4=R. S.|last5=Blackwood|first5=D. P.|last6=Chouinard|first6=P. Y.|last7=Paquin|first7=P.|last8=Lamarche|first8=B.|last9=Pierce|first9=G. N.}}</ref><ref>{{cite press release|publisher=University of Alberta|url=http://www.eurekalert.org/pub_releases/2008-04/uoa-ntf040208.php|title=Natural trans fats have health benefits, University of Alberta study shows|date=2 April 2008|last1=Wang|first1=Flora|last2=Proctor|first2=Spencer|lastauthoramp=yes}}</ref><ref>{{cite journal|vauthors=Wang Y, Jacome-Sosa MM, Vine DF, Proctor SD |title=Beneficial effects of vaccenic acid on postprandial lipid metabolism and dyslipidemia: Impact of natural trans-fats to improve CVD risk|date=20 May 2010|journal=Lipid Technology|volume=22|issue=5|pages=103–106|doi=10.1002/lite.201000016}}</ref><ref>{{cite journal|vauthors=Bassett C, Edel AL, Patenaude AF, McCullough RS, Blackwood DP, Chouinard PY, Paquin P, Lamarche B, Pierce GN |title=Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr−/− Mice|year=2010|journal=The Journal of Nutrition|volume=140|issue=1|pages=18–24|doi=10.3945/jn.109.105163|pmid=19923390}}</ref> A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.<ref>David J. Baer, PhD. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Laboratory. [https://web.archive.org/web/20130208183218/http://wds2010.com/delegates/presentations/10wed/06-Session0_2-David%20Baer.pdf ''New Findings on Dairy Trans Fat and Heart Disease Risk''], IDF World Dairy Summit 2010, 8–11 November 2010. Auckland, New Zealand</ref>

However, in light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.<ref>{{cite journal|last=EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA)|title=Scientific opinion on dietary reference values for fats|doi=10.2903/j.efsa.2010.1461|journal=EFSA Journal|year=2010|volume=8|issue=3|page=1461}}</ref><ref>{{cite web|title=Update on trans fatty acids and health, Position Statement|last=UK Scientific Advisory Committee on Nutrition|year=2007|archive-url=http://webarchive.nationalarchives.gov.uk/20101210102056/http://www.food.gov.uk/multimedia/pdfs/board/fsa071207.pdf|url=http://www.food.gov.uk/multimedia/pdfs/board/fsa071207.pdf|archive-date=10 December 2010|dead-url=yes}}</ref><ref>{{cite journal|vauthors=Brouwer IA, Wanders AJ, Katan MB |year=2010|title=Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans – a quantitative review|journal=PLoS ONE|volume=5|issue=3|pages=e9434|doi=10.1371/journal.pone.0009434|pmid=20209147|pmc=2830458|bibcode=2010PLoSO...5.9434B}}</ref><ref>{{cite web|url=http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/trans-eng.php |website=It's your health |publisher=Health Canada |title=Trans fat |date=Dec 2007 |dead-url=yes |archive-url=https://web.archive.org/web/20120420052235/http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/trans-eng.php |archive-date=20 April 2012}}</ref><ref>{{cite press release|title=EFSA sets European dietary reference values for nutrient intakes|url=http://www.efsa.europa.eu/en/press/news/nda100326 |publisher=European Food Safety Authority|date=26 March 2010}}</ref>


== U.S. standards ==
== U.S. standards ==

Revision as of 10:00, 23 August 2019

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

Composition

Structure of a triglyceride containing myristic, palmitic, and oleic acid.

Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):[1][2][3]

Fatty acid content of butterfat
Type of fatty acid pct
Lower saturated (at most C12)
 
 11%
Myristic saturated C14
 
 12%
Palmitic saturated C16
 
 31%
Stearic saturated C18
 
 11%
Palmitoleic monounsaturated C16:1
 
 4%
Oleic monounsaturated C18:1
 
 24%
Linoleic polyunsaturated C18:2
 
 3%
Alpha-Linolenic polyunsaturated C18:3
 
 1%
Trans (mainly vaccenic C18:1 trans-11)
 
 3%
black: Saturated; grey: Monounsaturated; green: Polyunsaturated; blue: Trans

Trans fats also occur naturally, e.g., the vaccenic acid in breast milk, and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants.

Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon.[3] Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic acid. Two Canadian studies have shown that vaccenic acid could be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.[4][5][6][7][8] A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.[9]

However, in light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.[10][11][12][13][14]

U.S. standards

See also: Fat content of milk § Terms for fat content by country

In the U.S., there are federal standards[15] for butterfat content of dairy products.[16][17][18][19] Many other countries also have standards for minimum fat levels in dairy products. Commercial products generally contain the minimum legal amount of fat with any excess being removed to make cream, a valuable commodity.

  • Milks
    • Skim milk contains less than 0.5% fat, typically 0.1%
    • Lowfat milk contains between 0.5–2% fat; 1% and 2% varieties are widely marketed
    • Whole milk contains at least 3.25% fat
  • Cheeses
    • Dry curd and nonfat cottage cheese contain less than 0.5% fat
    • Lowfat cottage cheese contains 0.5–2% fat
    • Cottage cheese contains at least 4% fat
    • Swiss cheese contains at least 43% fat relative to the total solids
    • Cheddar cheese contains at least 50% fat relative to the total solids
  • Frozen desserts
    • sherbet contains 1–2% fat
    • Lowfat ice cream, also called ice milk, contains no more than 2.6% fat
    • Ice cream contains at least 10% fat
    • Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids
  • Creams
  • Butter (including whipped butter) contains at least 80% fat

See also

References

  1. ^ National Research Council, 1976, online edition Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203
  2. ^ The quote values vary by 1-3% according to the source: Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. doi:10.1002/14356007.a16_589.pub3
  3. ^ a b "National Nutrient Database for Standard Reference Release 28". United States Department of Agriculture.[permanent dead link]
  4. ^ Trans Fats From Ruminant Animals May Be Beneficial – Health News. redOrbit (8 September 2011). Retrieved 22 January 2013.
  5. ^ Bassett, C. M. C.; Edel, A. L.; Patenaude, A. F.; McCullough, R. S.; Blackwood, D. P.; Chouinard, P. Y.; Paquin, P.; Lamarche, B.; Pierce, G. N. (Jan 2010). "Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr-/- Mice". The Journal of Nutrition. 140 (1): 18–24. doi:10.3945/jn.109.105163. PMID 19923390.
  6. ^ Wang, Flora; Proctor, Spencer (2 April 2008). "Natural trans fats have health benefits, University of Alberta study shows" (Press release). University of Alberta. {{cite press release}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
  7. ^ Wang Y, Jacome-Sosa MM, Vine DF, Proctor SD (20 May 2010). "Beneficial effects of vaccenic acid on postprandial lipid metabolism and dyslipidemia: Impact of natural trans-fats to improve CVD risk". Lipid Technology. 22 (5): 103–106. doi:10.1002/lite.201000016.
  8. ^ Bassett C, Edel AL, Patenaude AF, McCullough RS, Blackwood DP, Chouinard PY, Paquin P, Lamarche B, Pierce GN (2010). "Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr−/− Mice". The Journal of Nutrition. 140 (1): 18–24. doi:10.3945/jn.109.105163. PMID 19923390.
  9. ^ David J. Baer, PhD. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Laboratory. New Findings on Dairy Trans Fat and Heart Disease Risk, IDF World Dairy Summit 2010, 8–11 November 2010. Auckland, New Zealand
  10. ^ EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010). "Scientific opinion on dietary reference values for fats". EFSA Journal. 8 (3): 1461. doi:10.2903/j.efsa.2010.1461.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  11. ^ UK Scientific Advisory Committee on Nutrition (2007). "Update on trans fatty acids and health, Position Statement" (PDF). Archived from the original (PDF) on 10 December 2010. {{cite web}}: Unknown parameter |dead-url= ignored (|url-status= suggested) (help)
  12. ^ Brouwer IA, Wanders AJ, Katan MB (2010). "Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans – a quantitative review". PLoS ONE. 5 (3): e9434. Bibcode:2010PLoSO...5.9434B. doi:10.1371/journal.pone.0009434. PMC 2830458. PMID 20209147.{{cite journal}}: CS1 maint: unflagged free DOI (link)
  13. ^ "Trans fat". It's your health. Health Canada. Dec 2007. Archived from the original on 20 April 2012. {{cite web}}: Unknown parameter |dead-url= ignored (|url-status= suggested) (help)
  14. ^ "EFSA sets European dietary reference values for nutrient intakes" (Press release). European Food Safety Authority. 26 March 2010.
  15. ^ United States Department of Agriculture Agricultural Marketing Service
  16. ^ USDA Commercial Item Description: Milks, Fluid (2001).
  17. ^ USDA Specifications for Cream Cheese, Cream Cheese with other Foods, and Related Products (1994).
  18. ^ United States Department of Agriculture Standard for Ice Cream (1977).
  19. ^ USDA Commercial Item Description: Cream, Eggnog, Half-and-half, and Sour Cream (2002).
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