חמאה
Summary
This butter contains high-quality dairy fat, which is a beneficial source of energy and nutrients. However, the presence of potassium sorbate, a synthetic preservative, slightly detracts from its overall quality. The product is moderately processed, which limits its score compared to minimally processed alternatives.
At a glance
Key ingredients 4
Pasteurized cow's milkNeutral
Pasteurized cow's milk is a primary ingredient in butter, providing a source of fats and proteins. The pasteurization process ensures safety by eliminating harmful bacteria. It lacks the probiotic benefits found in raw milk.
Benefits
Provides essential fats and proteins, contributing to the creamy texture and flavor of butter.
SaltNeutral
Salt is used to enhance the flavor of butter and acts as a preservative. It is a common culinary ingredient with no significant processing concerns. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in butter.
Annatto (plant-based color)Neutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give butter its yellow hue. It is minimally processed and considered safe for consumption. Some individuals may experience allergic reactions.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides a natural source of color without synthetic additives.
Potassium sorbate (E-202)Bad
Potassium sorbate is a synthetic preservative used to extend the shelf life of butter. It is effective in preventing mold and yeast growth. However, it is a synthetic additive and may cause allergic reactions in some individuals.
Risks
Potential for allergic reactions and sensitivities in some individuals.
Benefits
Effectively prevents spoilage by inhibiting mold and yeast growth.
Processing
Processed Culinary Ingredients
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