Blended Butter is sweet and creamy, soft and spreadable. It also has good tastes, usability and stability. The range of blended butter, margarines spreads well. It will satisfy and inspire chefs, caterers and bakers alike, providing customers with all the benefits of butter with great performance and value. The liquid butter alternatives are made with vegetable and butter flavor which bring the great taste of butter with added functionality, lowered cost and added convenience compared to solid and spreadable butter and margarines. Butter blends are made with rich AA Grade Butter and blended with sweet cream buttermilk and pure vegetable oil to provide a smooth, creamy textured butter alternative.
Blended Butter has 80% fat, pure butter’s got a great taste and is all-natural, but it’s hard to spread thinly straight from the fridge. It’s high in saturated fat so not for anyone with high cholesterol. However, if you love the taste of butter and can’t stand the alternative, the best compromise may be a soft butter or butter – oil blend.
These are blends of butter with oil but generally they contain a lower 60% of total fat, of which 33% is saturated fat. There’s extra water whipped in so it can get less fat overall.
Butter blended made with 20% to 30% Canola oil or Olive oil. Less saturated fat and softer than regular butter – you can spread them straight out of the fridge. It is still high in saturated fat and not recommended by the Heart Foundation, if the Cholesterol is high. If you love butter, this is a good compromise. Buy the salt-reduced versions which have half the salt of the regular–you won’t notice the difference. Many people make their own whipped butter by beating softened butter with an electric beater and slowing trickling in a stream of Olive oil. Use around half oil to half butter by weight.
Standard Specification of Blended Butter: