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Cow milk fat is a primary component of butter, providing a rich source of saturated fats. It is minimally processed and retains natural vitamins like A and D. Grass-fed sources are particularly beneficial due to higher omega-3 and CLA content.

Water is used as a basic component to adjust the texture and consistency of butter. It is a neutral ingredient with no direct nutritional impact. Its presence helps in emulsifying and stabilizing the product.

Milk solids contribute to the flavor and texture of butter, providing proteins and lactose. They are derived from milk and are a natural part of dairy products. Processing involves drying and separating components from milk.

Iodized salt is added to enhance flavor and provide iodine, an essential nutrient. It is a common additive in processed foods to ensure adequate iodine intake. The processing involves fortifying salt with iodine.

Annatto extract is used as a natural coloring agent to give butter a yellow hue. It is derived from the seeds of the achiote tree and is considered a natural alternative to synthetic dyes. The extraction process is relatively simple and involves minimal processing.

Soy lecithin is used as an emulsifier to maintain product consistency. It is a processed ingredient derived from soybeans, often involving chemical extraction. While it aids in texture, it is not a natural component of traditional butter.