Liquid Butter

Liquid butter is a form of butterfat that stays liquid at room temperature. It is made by removing water and milk solids from traditional butter, or by separating butterfat into different fractions. This process results in a product that offers the flavor of butter but is easier to handle and store for food manufacturers.

Manufacturers use liquid butter for its rich, buttery flavor and its ability to blend easily into various products without solidifying. It is commonly found in sauces, baked goods, and prepared meals where a consistent liquid fat is desired. Its liquid form also prevents scorching and makes it suitable for cooking and finishing dishes.

Liquid butter, like traditional butter, is derived from milk and is generally recognized as safe (GRAS) as a food ingredient. It is a source of dietary fat, including saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. JECFA and EFSA evaluate food additives; butter itself is a food and not typically evaluated by these bodies as an additive.