manteiga

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. ...

manteiga ó estilo europeo

Молочные продукты; Масло

Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, ...

pasteis de manteiga

Молочные продукты; Масло

These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at ...

manteiga sen sal

Молочные продукты; Масло

Contains no salt and is sometimes labeled as "sweet" butter. It is preferred by many for cooking and baking. Salt acts as a preservative, and without it, butter is more ...

sal

Молочные продукты; Масло

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

triglicéridos

Молочные продукты; Масло

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

caroteno

Молочные продукты; Масло

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

graxa visible

Молочные продукты; Масло

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

leite enteiro

Молочные продукты; Масло

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

graxas

Молочные продукты; Масло

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...