Natürliche Butterzusätze – wesentliche Fakten zu Zusammensetzung und Unterschieden gegenüber pflanzlichen Alternativen
Tomasz Jankowski
2026-03-20
3 Min. Lesezeit
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Aufrufe
Es sollte betont werden, dass echtes Butterfett, das für den menschlichen Organismus unverzichtbare Nährstoffe enthält, ausschließlich durch die Verarbeitung von hochwertiger Kuhmilch oder erstklassiger Sahne gewonnen wird. Im Gegensatz dazu fehlen pflanzlichen Margarinen oder anderen Fettalternativen – trotz ihres günstigeren Preises und der breiten Verfügbarkeit – essentielle bioaktive Verbindungen, und ihr regelmäßiger Konsum kann, insbesondere bei langfristigem Ersatz von traditioneller Butter, mit potenziellen gesundheitlichen Risiken verbunden sein.
Butter with extra properties
Butter is made up of saturated fatty acids. It can be as high as 67%. However, their excess in the diet leads to a significant increase in the amount of LDL cholesterol fractions in the human body. There are as many as 220 mg of cholesterol in 100 g of butter, which almost exhausts the recommended daily dose. It is necessary to maintain moderation in its intake. Butter is a dietary product, so it is recommended for people who eat a light diet. However, it consists mostly of medium-chain and short-chain fats.
Extra butter is used
Butter has a variety of uses. It is used primarily to lubricate baked goods, but also to bake cakes and as an additive to many dishes. It can be fried on it, but not at very high temperatures, as it is easily burned and releases very harmful chemicals (e.g. aromatic hydrocarbons).