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At least 19 recordsLinked to original sources
PubMed1995

Low-fat (41%) butter use decreases butter lipid intake over 4-week trials in healthy persons.

All members of 18 families (n = 75; ages from 1 to 65 years) participated in a cross-over study of butter usage. Two types of butter were compared: regular (82%) fat) and low-fat (41%) butter. Butter was supplied to the families by the laboratory for use in raw (spread) form over two successive periods of 5 weeks (first week served as training). No other butter was allowed. The number of consumers (75) remained constant throughout the study. Over four consecutive weeks, the families consumed as much low-fat as regular butter (10.70 +/- 1 g versus 10.06 +/- 1.17 g per day per person). However, lipid intake from butter was significantly reduced during the low-fat butter period as compared to the regular butter period (4.39 +/- 0.41 g versus 8.25 +/- 0.96 g per day per person, p = 0.0005). Since previous studies showed that nutrient-specific compensatory intake is unlikely, it is suggested that use of low-fat butter can facilitate a reduction in fat intake over extended periods of time in healthy persons.

Adolescent↗
PubMed2006

Sensory, functional, and analytical comparisons of whey butter with other butters.

The objective of this work was to characterize the sensory attributes of whey (WB), cultured (CB), and regular sweet cream (SB) unsalted butters produced at the Dairy Products Technology Center (experimental; n = 3) or obtained from commercial sources (n = 6). Nine judges were trained for nine 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Significant differences between the 3 types of butters were obtained on yellow, shiny, acidic odor, melt rate, porous, hard, spreadable, cheese odor, mouthcoating, nutty, cardboard odors, acidic, nutty, diacetyl, and grassy flavors. Cultured butter and SB were significantly shinier than WB. Whey butter was more yellow than CB, which in turn was more yellow than SB. Whey butter was more porous, and had higher scores on nutty flavor and cardboard odor than SB and CB. Sweet cream butter was significantly harder than CB but not WB. Cultured butter had more mouthcoating, acidic odor and flavor, and grassy flavor than SB and WB. The commercial samples were more porous, crumbly, and had significantly more artificial butter odor, rancid odor, and flavor. Results from principal component analysis indicated that experimental WB and SB were similar and were characterized by a sweet taste. Whey butter's characteristics compared favorably with commercial CB and were very similar to sweet cream butter. No major significant differences were obtained for triangle tests, with the exception of that for WB and CB in pound cake. No significant differences were obtained for the acceptability of the different versions of any of the 3 foods.

Butter↗
PubMedDate not supplied

Detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate by gas liquid chromatography of triacylglycerols.

The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3-0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

Cacao↗
PubMed2000

Survival of Salmonella in peanut butter and peanut butter spread.

In 1996, the first documented outbreak of salmonellosis associated with the consumption of peanut butter was reported. This study was undertaken to determine survival characteristics of high (5.68 log10 cfu g(-1)) and low (1.51 log10 cfu g(-1)) inocula of a five-serotype mixture of Salmonella in five commercial peanut butters and two commercial peanut butter spreads. Populations in samples inoculated with 5.68 log10 cfu g(-1) and stored for 24 weeks at 21 or 5 degrees C decreased 4.14-4.50 log10 cfu g(-1) and 2.86-4.28 log10 cfu g(-1), respectively, depending on the formulation. The order of retention of viability was: peanut butter spreads > traditional (regular) and reduced sugar, low-sodium peanut butters > natural peanut butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural peanut butter, products initially inoculated with 1.51 log10 cfu of Salmonella g(-1) (32 cfu g(-1)) were positive for the pathogen after storage for 24 weeks at 5 degrees C. At 21 degrees C, however, with the exception of one peanut butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of peanut butter and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 degrees C and possibly 21 degrees C, depending on the formulation.

Arachis↗
PubMed2000

Substituting enzymatically interesterified butter for native butter has no effect on lipemia or lipoproteinemia in Man.

The aim of this study was to determine whether substituting enzymatically interesterified butter for native butter in the usual diet affects lipid and lipoprotein levels in man. Parameters studied were serum total cholesterol, LDL-cholesterol, HDL-cholesterol, free cholesterol, phospholipids, triglycerides, apoA1 and apoB and the fatty acid composition of serum triglycerides, free fatty acids, phospholipids and cholesterol esters. Subjects were healthy volunteers and a controlled design was used. The only mathematically significant difference found when interesterified butter was substituted for butter was an about 7% lower fraction of oleic acid in the serum cholesterol esters (p = 0.005). In contrast to an earlier study where chemically interesterified butter fat was substituted for native butter, no indications are found in this study that replacing native butter by enzymatically interesterified butter, in amounts normally consumed, may have any beneficial effect on health.

Adult↗
PubMedDate not supplied

Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

Cacao↗
PubMed1993

Effect of butter, mono- and polyunsaturated fatty acid-enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men.

The effect of diets containing 50% of fat calories from butter, butter enriched with mono- and polyunsaturated fatty acids, and margarines with and without trans fatty acids on the serum lipids of 38 healthy men in a free-living condition have been determined. Serum lipid responses to the high level of individual dietary fats were unexpectedly small. The butter diet produced a small, but significant rise (5%) in the total serum cholesterol and low density lipoprotein (LDL)-cholesterol, relative to all other diets. Enrichment of butter with either olive oil (50/50) or sunflower oil (50/50) failed to reduce serum lipid levels below habitual diet values. Hard margarine, containing 29% trans fatty acids, caused a decrease in apolipoprotein A-I and B levels, but did not change total serum cholesterol or LDL-cholesterol levels, relative to habitual diet values. A soft margarine, high in linoleate, with no trans fatty acids reduced total cholesterol, LDL-cholesterol, and apolipoprotein B significantly, relative to all diets. Soft margarine high density lipoprotein (HDL)-cholesterol levels remained unchanged, but apolipoprotein A-I values were decreased relative to habitual and butter diets. The quantities of saturated fatty acids and the sum of monounsaturated and polyunsaturated fatty acids consumed on the hard and soft margarines were equal; therefore, the different response of serum cholesterol and LDL-cholesterol between these two diets is attributable to the trans fatty acids in the hard margarine. The data indicate that trans fatty acids are not metabolically equivalent to the natural cis isomers and that they affect the serum lipid profile adversely.

Adult↗
PubMed2001

Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate.

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipé, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope ((13)C) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

Carbon Isotopes↗
PubMed1988

65Copper absorption by women fed intrinsically and extrinsically labeled goose meat, goose liver, peanut butter and sunflower butter.

Absorption of stable 65Cu incorporated intrinsically or extrinsically into foods was studied in women fed a diet marginal in Cu content. Isotopic enrichment was 73.1 +/- 1.0 atom percent 65Cu in goose breast meat, 74.9 +/- 0.5 atom percent in goose liver, and 55-69.5 atom percent in two crops of peanuts. Seven women were fed a basal diet containing 1.25 mg Cu/d. At 4-wk intervals, they were fed test meals over a 3-d period; each set of meals contained one of the labeled test foods in amounts with similar copper content. Absorption of 65Cu from intrinsically labeled liver was (mean +/- SD) 65 +/- 4%; extrinsic liver, 65 +/- 10%; E/I = 1.00 +/- 0.16. 65Cu absorption from intrinsically labeled goose breast meat was 54 +/- 6%; extrinsic meat, 52 +/- 10%; E/I = 0.97 +/- 0.18. 65Cu absorption from intrinsically labeled peanut butter was 58 +/- 15%; extrinsic peanut butter, 54 +/- 10%; E/I = 0.93 +/- 0.11. 65Cu absorption from extrinsically labeled sunflower butter was 50 +/- 2%. There were no differences in absorption of intrinsic and extrinsic Cu from these foods. Absorption of Cu was significantly higher from goose liver than from goose meat or sunflower butter (P less than 0.05). With a dietary intake of 1.25 +/- 0.20 mg Cu/d, Cu balance, exclusive of surface losses, was essentially zero (0.01 +/- 0.13 mg/d) in the seven subjects.

Animals↗
PubMed2005

Monitoring of butter and ghee (clarified butter fat) for pesticidal contamination from cotton belt of Haryana, India.

Butter (45) and ghee (55) samples were collected from rural and urban areas of cotton growing belt of Haryana and analysed for detecting the residues of organochlorine, synthetic pyrethroid and organophosphate insecticides. The estimation was carried out by using multi residue analytical technique employing GC-ECD and GC-NPD systems equipped with capillary columns. Butter samples were comparatively more contaminated (97%) than ghee (94%), showing more contamination with organochlorine insecticides from urban samples. About 11% samples of butter showed endosulfan residues above MRL value and 2% samples had residues of synthetic pyrethroids and organophosphates each above their respective MRL values. In ghee, residues of HCH & DDT both and of endosulfan exceeded the MRL values in 5 and 20% samples, respectively. Among organophosphates, only chlorpyriphos was detected with 9% samples showing its residue above MRL value. Irrespective of contamination levels, residues above the MRL values were more in ghee. More extensive study covering other agricultural regions/zones of Haryana has been suggested to know the overall scenario of contamination of milk products.

Butter↗
PubMed1996

Physical treatments affecting the solid fat content of butter fat: thermal treatment of cream and membrane partition of butter oil.

Seasonal variations of milk fat composition, affecting the solid fat content of butter, are used as a model to monitor the texture of the final product. Two methods have been investigated: 1) thermal treatment of cream, which is uncertain and restricted, and 2) a new membrane separation procedure applied to butter oil in a fully hydrophobic medium. Under specific hydrodynamic conditions, a slight variation of the composition leads to a magnification of the variation obtained on the solid fat. This effect is similar to the seasonal effect, allowing control of the final texture of the butter.

Animals↗
PubMed1993

The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men.

The present studies were conducted to evaluate the cholesterolemic effects of whole-food diets high in stearic acid. In study no. 1, normocholesterolemic young men were fed diets high in stearic acid provided by cocoa butter (CB); oleic acid provided by olive oil (OO); linoleic acid provided by soybean oil (SO); and myristic acid (and lauric acid) provided by dairy butter (B). In study no. 2, different subjects with similar baseline characteristics were fed diets high in stearic acid provided by milk chocolate (C), CB, CB+B (4:1, MIX), and myristic (and lauric) acid provided by B. Both studies used a randomized, crossover, double-blind experimental design, and experimental subjects (n = 18 for study no. 1 and n = 15 for study no. 2) in each study consumed every diet for 26 days with a 1-month wash-out period between each experimental period. The diets provided 37% of calories from fat, of which 81% was provided by the test fat. Ten ounces (280 g) C was provided daily by the C diet. In study no. 1, the B diet was hypercholesterolemic, whereas the SO diet was hypocholesterolemic, compared with the other diets. The OO and SO diets were hypocholesterolemic compared with the CB diet. Low-density lipoprotein (LDL) cholesterol levels, in general, paralleled the changes in plasma total cholesterol levels. SO significantly decreased apolipoprotein (apo) B levels compared with the other diets. Plasma very-low density lipoprotein (VLDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and apo A-I levels were unaffected by the experimental diets.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed2003

Comparative study of matrix-assisted laser desorption/ionization and gas chromatography for quantitative determination of cocoa butter and cocoa butter equivalent triacylglycerol composition.

The triacylglycerol (TAG) composition study of cocoa butter (CB) and cocoa butter equivalents (CBEs) has been performed by gas chromatography (GC) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS). These two techniques provided comparable results. The advantage of the MALDI technique was the detection of each compound comprising the triacylglycerol classes (Cn). Moreover, comparison of the data obtained by these two techniques indicated that TAG relative percentages could be obtained quantitatively with the MALDI technique. These techniques have been applied for the composition determination of CB + CBE mixtures. Encouraging results showed that it is possible to quantify an admixture containing as little as 4% of CBE.

Africa↗
PubMed2004

Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patterns.

The triglyceride profile of cocoa butters (CBs) from different geographical origins, varieties, growing seasons, and a number of cocoa butter equivalents (CBEs) was determined by capillary gas liquid chromatography. Hierarchical cluster analysis was applied to the five main triglycerides of the samples for the ability to find natural groupings among (a) CBs of various provenance and (b) CBE samples of different types. The samples were clustered using Ward's method, and the similarity values of the linkages were represented by dendrograms. The five triglycerides contained adequate information to obtain a meaningful sample differentiation. This information can be used to assess the purity and the origin of the CB sample examined.

Chromatography, Gas↗