jbr
Neophyte
Posts: 11
|
Post by jbr on Jul 8, 2009 19:16:28 GMT -5
I was looking at a bar of chocolate and one of the ingredients was butter oil.. Is that clarified butter or something?
|
|
|
Post by FeralOne on Jul 9, 2009 10:55:34 GMT -5
A google search turned up this:
"Butter oil is made by the removal of practically all of the moisture and nonfat solids from butter. It is produced by gently heating butter, disrupting the butter emulsion. The milkfat is then concentrated in separators and vacuum-dried to remove residual moisture. Sometimes butter oil is washed with water prior to the final drying stage to remove trace impurities. Butter oil contains about 99.5% milkfat and not more than 0.20% moisture."
So, yes it's clarified butter.
A few other things that popped up said it is made from canola oil, but as far as I know no fats other than cocoa butter and milkfat can be used in the manufacture of chocolate.
Andrea
|
|
|
Post by andreafbe on Jul 9, 2009 17:43:46 GMT -5
In addition to the above, there is also this information indicating cream can be used to make butter oil.
"The fat concentrate obtained primarily from butter or cream by the removal of practically all the water and solids while retaining the fat content. When made from butter it is also referred to as clarified butter or ghee. When made from cream it is also referred to as milk fat and anhydrous milk fat, dry butterfat and dehydrated butter fat."
It is my understanding that butter oils are used for meltaways. I have also seen a recipe for a meltaway that calls for coconut oil. I forget the exact reasoning but it has something to do with lowering the melting temprature below body temperature so the chocolate seems to melt away when it is in the mouth.
(Another) Andrea
|
|