The Following: Butter

Butter is a dairy product made from the fat and protein components of milk or cream. It is produced by churning fresh or fermented cream or milk, which separates the butterfat from the buttermilk. The resulting solid emulsion of oil in water is then typically worked to remove excess moisture.

Butter is primarily used as a spread and a cooking fat. Manufacturers add it to baked goods for flavor and texture, and in sauces and pastries to enrich them. It is also used in confectionery and as a topping for a wide variety of foods.

Butter is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of saturated fat, and dietary guidelines recommend limiting saturated fat intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated butter, but did not set a numeric acceptable daily intake (ADI). Evidence on the health effects of butter consumption at typical levels is mixed, with some studies linking high intake to increased risk of cardiovascular disease, while others suggest a more complex relationship.