Description
This ingredient is a form of partially hydrogenated industrial soy oil that is enhanced with a non-dairy butter flavor. It is primarily used in food manufacturing for its ability to mimic the rich, creamy taste of butter, without the dairy content. Commonly found in processed and vegan-friendly products, it is an essential component for those seeking plant-based or non-dairy alternatives in their recipes.
Nutritional Information
| Nutrient | Amount per 100g |
|---|---|
| Energy | 884 kcal |
| Protein | 0.0 g |
| Fat | 100.0 g |
| Saturated Fats | 18.10 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 0.0 mg |
| Iron | 0.0 mg |
| Magnesium | 0.0 mg |
| Phosphorus | 0.0 mg |
| Potassium | 0.0 mg |
| Sodium | 0.0 mg |
| Zinc | 0.0 mg |
| Copper | 0.0 mcg |
| Manganese | 0.0 mg |
| Selenium | 0.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamine (Vitamin B1) | 0.0 mg |
| Riboflavin (Vitamin B2) | 0.0 mg |
| Niacin (Vitamin B3) | 0.0 mg |
| Vitamin B6 | 0.0 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 8.1 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This ingredient is derived from soy and may pose a risk to individuals with soy allergies. It contains no dairy, making it suitable for those following vegan or lactose-free diets.
Dietary Preferences
- Vegan
- Dairy-Free
- Soy-Based
- Non-GMO (depends on sourcing)
Usage Tips
- Ideal for use in processed and vegan butter substitutes.
- Can be used in baking, frying, and as a replacement for butter in recipes that require a non-dairy fat source.
- Best suited for industrial-scale food production, but can also be used in home kitchens for plant-based cooking.
Conclusion
Industrial soy oil with non-dairy butter flavor serves as an excellent alternative to butter in various culinary applications. Its high fat content, devoid of proteins or carbohydrates, makes it a valuable ingredient in products targeting dairy-free or vegan diets. With no vitamins or minerals to contribute, it is primarily used for its fat profile and butter-like taste. However, due to its soy base, it is important to consider allergen concerns when using this ingredient in recipes.