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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use low-fat buttermilk as a liquid ingredient in baked goods like pancakes and …
What it is
Low-fat buttermilk is the liquid left over after churning butter from milk. It is lower in fat than traditional buttermilk. It is often cultured with bacteria, giving it a tangy flavor.
Why it's used
Manufacturers use low-fat buttermilk as a liquid ingredient in baked goods like pancakes and biscuits, where it adds moisture and tenderness. Its acidity also reacts with leavening agents like baking soda to help baked goods rise.
Health notes
Low-fat buttermilk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. International bodies like JECFA have evaluated buttermilk and related dairy products. Evidence does not suggest adverse health effects from consuming typical amounts.
Allergen info
Low-fat buttermilk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.