And Butteroil

Butteroil, also known as ghee or clarified butter, is butter that has had its water and milk solids removed. This process concentrates the butterfat, resulting in a stable oil with a rich, buttery flavor. It is made by gently heating butter and then separating the clear liquid fat from the milk solids that settle at the bottom.

Butteroil is used as a cooking fat and flavor enhancer, especially in baked goods, confectionery, and savory dishes. Its high smoke point makes it suitable for frying, while its concentrated flavor adds richness to sauces and pastries. It is often found in chocolates, crackers, and candies.

Butteroil is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a source of saturated fat. International bodies like JECFA and EFSA have evaluated butter and related fats, but specific evaluations for butteroil may vary. Typical consumption as part of a balanced diet is not associated with adverse health effects.