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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use buttermilk for its tangy flavor and tenderizing properties, especially in baked goods …
What it is
Buttermilk is the liquid left over after churning butter from cream. Traditionally, it was the sour liquid from cultured cream. Today, cultured buttermilk is often made by adding a bacterial culture to pasteurized skim milk or low-fat milk, giving it a tangy flavor and smooth texture.
Why it's used
Manufacturers use buttermilk for its tangy flavor and tenderizing properties, especially in baked goods like pancakes and biscuits. It also acts as a leavening agent when combined with baking soda, creating a lighter texture in products like cakes and muffins. It is also found in dressings, marinades, and some snack foods.
Health notes
Buttermilk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and protein. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated buttermilk and related dairy products. Evidence does not suggest adverse health effects from consuming buttermilk in typical amounts as part of a balanced diet.
Allergen info
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.