Butterfat

Butterfat is the fatty part of milk. It is separated from other milk components like water and protein to make butter and other dairy products. It gives these products their rich flavor and smooth texture.

Manufacturers add butterfat to foods for its rich flavor, creamy texture, and mouthfeel. It is a key ingredient in dairy products like butter, cream, and cheese. It is also used in baked goods, chocolates, and confectionery to improve taste and texture.

Butterfat is a natural component of milk and is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. JECFA and EFSA do not typically evaluate natural food components like butterfat as food additives.