manteiga light

manteiga light

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. Vitamin A must be added to provide 3,300 IU per 100 grams and may contain skim milk, buttermilk, whey or whey-derived ingredients.

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Settore/Dominio: Latticini
Categoria: Burro
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manteiga

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Substancia graxa comestible que se obtén batendo a tona do leite ata que queda consistente.

manteiga derretida

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A classic accompaniment to lobster meat and other shellfish.

manteiga ó estilo europeo

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Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, ...

pasteis de manteiga

Latticini; Burro

These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at ...

manteiga sen sal

Latticini; Burro

Contains no salt and is sometimes labeled as "sweet" butter. It is preferred by many for cooking and baking. Salt acts as a preservative, and without it, butter is more ...

sal

Latticini; Burro

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

triglicéridos

Latticini; Burro

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

caroteno

Latticini; Burro

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

graxa visible

Latticini; Burro

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

leite enteiro

Latticini; Burro

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

graxas

Latticini; Burro

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

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Settore/Dominio: Frutti di mare Categoria: Frutti di mare (generale)

salmón

A meaty fish with firm, flavorful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids. It can often be found on our fresh ...