Consantrated butter

Hello to everyone,
When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter?
In Directive EU 1308/2013 I found that butter should have between 80-90% of milk fat, but I didn‘t find any other Directive with definition of concentrated butter (more than 90% of milk fat).
what is your opinion?

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Interesting, i checked regulations but there is no any definition about this.

search for anhydrous milk fat (AMF)

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Hi, thanks you for your response, I found a literature about the spreadable fat, dairy products.
It is very clear and adequate explanations & comparison according to different country regulations.

1-s2.0-S1021949817301904-main.pdf (255.7 KB)