Mantequilla Gloria sin sal
Summary
This butter product contains cow milk fat, which is a beneficial ingredient providing natural vitamins and healthy fats. However, it is classified as ultra-processed due to the inclusion of soy lecithin, an emulsifier derived from soybeans, and the use of natural colorants. The processing level limits its score despite the presence of primarily natural ingredients.
At a glance
Key ingredients 6
Cow milk fatGood
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.
Risks
Excessive consumption of saturated fats may contribute to cardiovascular issues.
Benefits
Provides essential fat-soluble vitamins and energy. Grass-fed variants offer additional health benefits due to higher nutrient density.
WaterNeutral
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.
See more about Water →Milk solidsNeutral
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.
Risks
May cause issues for individuals with lactose intolerance or milk allergies.
Benefits
Contributes to the creamy texture and flavor of butter. Provides some protein and lactose.
Soy lecithinBad
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.
Risks
May cause allergic reactions in individuals sensitive to soy. Concerns exist about its processing methods.
Benefits
Helps stabilize the product and improve texture. Minimal nutritional benefits.
Iodized saltNeutral
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.
Risks
Excessive salt intake can lead to hypertension and other cardiovascular issues.
Benefits
Provides iodine, which is essential for thyroid function and overall health.
Natural color (annatto extract)Neutral
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.
Risks
Rare allergic reactions may occur in sensitive individuals.
Benefits
Provides color without the use of artificial dyes. Minimal nutritional impact.
Processing
Ultra-Processed Foods
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