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butterfat

   Also found in: Dictionary/thesaurus, Medical, Wikipedia 0.02 sec.
butterfat [′bəd·ər‚fat]
(food engineering)
A mixture of glycerides derived from fatty acids; the natural fat of milk and butter.


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After heating heavy whipping cream (with a 36 percent butterfat content) and stirring in the finely chopped chocolate until it is melted, Wilson allows the ganache to stand overnight at a cool room temperature.
says his 16 percent butterfat ice cream will never go low-fat.
And she may be using the finest partially hydrogenated soybean oil, enzyme modified butterfat, MSG, and rehydrated potato granules she can find.
 
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