What is butter like
As a common dairy product, butter has continued to cause heated discussions in the fields of diet, health, cooking, etc. in recent years. The following is a collection of popular topics and structured data on butter on the Internet in the past 10 days to help you fully understand the characteristics, uses and market trends of butter.
1. Basic characteristics of butter
| category | data |
|---|---|
| Main ingredients | 80%-85% fat, 15%-20% moisture, a small amount of milk protein |
| Common Types | Unsalted butter, salted butter, fermented butter, vegetable butter |
| Calories (per 100g) | About 717 card |
| Melting point | 32-35°C |
2. Top 5 hot topics on the entire network (next 10 days)
| Ranking | topic | Discussion volume (10,000) |
|---|---|---|
| 1 | Butter and health dispute | 28.5 |
| 2 | Home Baking Butter Alternatives | 19.2 |
| 3 | Review of Internet celebrity "Butter Coffee" | 15.7 |
| 4 | Imported butter price fluctuates | 12.3 |
| 5 | Handmade butter making tutorial | 9.8 |
3. Focus data on health disputes
| Support opinions | Oppose viewpoint |
|---|---|
| • Conjugated Linoleic Acid (CLA) may help reduce fat • Good source of vitamin A/D/E/K • Recommended ingredients for ketogenic diet | • Saturated fatty acids account for a high proportion (about 51%) • May increase the risk of cardiovascular disease • People with lactose intolerance should be cautious |
4. Comparison of cooking applications
| use | Advantages | limitation |
|---|---|---|
| Fry and fry | Strong flavor | Low smoke point (approximately 150°C) |
| Baking | Crispy texture | Need to be refrigerated |
| Sauce | Good emulsification | Easy to separate at high temperature |
5. 2023 Consumer Preference Survey (Sample size: 5,000 people)
| Selection factors | Percentage |
|---|---|
| Animal vs Plant | 68% vs 32% |
| Price sensitivity | ≤50 yuan/500g acceptance 87% |
| Brand preference | Anjia (41%), President (29%), Local Brands (18%) |
6. Expert advice
1.Intake control: The Chinese Nutrition Society recommends that the daily intake of saturated fatty acids should not exceed 10% of the total calories, which is equivalent to about 20g butter
2.Storage method: Unopened and refrigerated for 3 months, and can be frozen for 1 year after separation
3.Cooking Tips: 1:1 mixed with olive oil can increase the smoke point, suitable for Chinese cooking
Conclusion:Butter is both a traditional ingredient and a focus of controversy in modern diets. Only by choosing and using it reasonably can you balance deliciousness and health. It is recommended that consumers make personalized choices based on their own needs and refer to the latest nutrition research.
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