Butter-plain solid fat

Butter is rich in fatty acids, of which saturated fatty acids are the main ones, and the content of unsaturated fatty acids is relatively small. Among the saturated fatty acids, palmitic acid accounts for 30%, stearic acid accounts for about 25%, and myristic acid accounts for about 5%. The total amount is more than 65%. Unsaturated fatty acids account for only about 20% of the total, of which oleic acid, linoleic acid and linolenic acid are the main ones. Of course, the fatty acid content in tallow is not static. The main influencing factors are the geographic environment and feeding conditions of cattle growth. Under the same feeding environment, the difference in the distribution of adipose tissue will also lead to the difference in tallow. Generally, the oils refined from subcutaneous, intramuscular, intra-abdominal, small intestine, and fat tissue have obvious differences in color, flavor, and shape. The most obvious difference is in melting point and flavor.