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?
Interesting, i checked regulations but there is no any definition about this.
search for anhydrous milk fat (AMF)
https://www.fsai.ie/uploadedFiles/Legislation/Food_Legisation_Links/CMO/Consol_Reg1308_2013.pdf
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)
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